Shell pasta with lemon and ricotta filling

Ingredients for 2 servings:

• salt and pepper
• 2 cloves garlic
• 1 can of chopped tomatoes with basil, 425 ml
• 12 large noodles (shell pasta)
• 50 g Parmesan cheese, in one piece
• 250 g ricotta
• 1 egg(s)
• 1 lemon(s), grated peel
• 4 stalks of basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian and lightning fast

Boil 1 1/2 – 2 liters of water with 1 teaspoon of salt per liter. Meanwhile, peel and finely chop the garlic. Mix with the chopped tomatoes. Season with salt and pepper and pour into an ovenproof dish. Cook the pasta in boiling salted water according to the package instructions until almost tender. Preheat the oven (electric oven: 225 °C or fan oven: 200 °C). For the filling, finely grate the Parmesan. Mix together the ricotta, half of the Parmesan, egg and lemon zest. Season with salt and pepper. Drain the pasta and refresh in cold water. Using a teaspoon, fill with the ricotta cream. Place the pasta in the sauce. Sprinkle with the remaining Parmesan. Bake in the hot oven for 10-15 minutes. Wash the basil, shake dry, pluck the leaves from the stems and roughly chop. Remove the pasta from the oven and sprinkle with basil.