Shell pasta filled with ricotta on lentil bolognese

Ingredients for 4 servings:

• 30 shell pasta, large
• 250 g ricotta
• 1 egg yolk
• 100 g mozzarella, grated
• 50 g Parmesan, grated
• ½ tsp lemon zest
• 3 stalks of basil
• nutmeg
• 150 g lentils, red
• 800 g tomatoes, chopped
• 200 ml vegetable stock
• 100 ml red wine
• 1 onion(s)
• 200 g carrot(s)
• 200 g celeriac
• 2 cloves garlic
• 1 tsp sugar
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp basil
• 1 tsp chili flakes
• 2 tbsp soy sauce
• 2 tbsp Parmesan, grated
• 1 tbsp butter
• some milk
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

First, cook the pasta shells according to the package instructions until al dente, drain, and rinse with cold water. While the pasta is cooking, prepare the lentil bolognese. Dice the onion, carrots, and celery. The cubes should be roughly the same size as the lentils. Finely chop or press the garlic. Caramelize everything together in olive oil with a teaspoon of sugar. Add two tablespoons of tomato paste and fry briefly. Pour in the wine and reduce. Top up with the chopped tomatoes and vegetable stock. Add the lentils, herbs, bay leaf, and chili flakes. Simmer for about 15 minutes, until the lentils are soft. If the sauce becomes too thick, add milk or water to taste. Season the lentil bolognese with Parmesan, soy sauce, butter, salt, and freshly ground pepper. While the lentil bolognese is cooking, fill the pasta shells. To do this, combine the ricotta, egg, and Parmesan. Cut the basil into strips and fold in. Season with salt, pepper, and lemon zest, and fill the pasta shells. Pour the lentil Bolognese into a casserole dish, top with the filled pasta shells, and bake for 20 minutes at 200°C (top/bottom heat). Drizzle with a little olive oil and sprinkle with freshly ground pepper before serving.