Conchiglioni With Ricotta & Rocket

Ingredients

Pasta:

20 dried conchiglioni pasta shells

Filling:

4 Tbsp Westgold Garlic & Parsley Infused Butter

½ bunch spring onions, chopped

120g rocket, roughly chopped

250g ricotta

50g cheddar cheese, grated

50g fresh parmesan, grated

¼ c fresh basil, chopped

Pinch nutmeg

Salt and pepper

To finish:

2-3 courgettes, thinly sliced into rings

3 Tbsp Westgold Garlic & Parsley Infused Butter

⅓ c cream

Extra parmesan to sprinkle

Method

Bring a large pot of salted water to the boil. 

Add the pasta shells and cook for around 10 minutes until ¾ cooked. 

Pour into a sieve and run under cold water to halt the cooking process.  Drain on paper towels.

To make the filling: 

Heat the 4 Tbsp of Garlic & Parsley Infused Butter in a frypan and cook the spring onions and rocket on a high heat until just wilted. 

Set aside to cool.  When cool, add the ricotta, parmesan, basil, nutmeg and season. 

To finish: 

Preheat the oven to 180^oC.  Spread the 3 Tbsp of Garlic & Parsley Infused butter onto the base of an oven proof dish and spread around the sliced courgettes all over the bottom. 

Pour over the cream.  Season.  Spoon the ricotta mixture evenly into the precooked pasta shells and arrange on top of the courgettes. 

Tightly seal the dish with tinfoil and bake for 40 minutes. 

Remove the tinfoil and sprinkle over extra parmesan. 

Increase the oven temperature to 200^oC and cook the pasta shells a further 5 minutes until the cheese is golden.  Serve.