Conchiglioni Verde

Ingredients:

Pasta
20 dried conchiglioni pasta shells

Filling
4 tablespoons Westgold Garlic & Parsley Infused Butter
½ bunch spring onions, chopped
4 ounces rocket (arugula), roughly chopped
1 cup ricotta
½ cup grated cheddar cheese
½ cup grated fresh parmesan
¼ cup fresh basil, chopped
Pinch of nutmeg
Salt and pepper

To finish:
2–3 zucchini, thinly sliced into rings
3 tablespoons Westgold Garlic & Parsley Infused Butter
⅓ cup 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 three-quarters 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 tablespoons of Garlic & Parsley Infused Butter in a frying pan and cook the spring onions and arugula on 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 350°F. Spread the 3 tablespoons of Garlic & Parsley Infused Butter onto the base of an ovenproof dish and arrange the sliced zucchini all over the bottom. Pour over the cream and season. Spoon the ricotta mixture evenly into the precooked pasta shells and arrange on top of the zucchini.

Tightly seal the dish with foil and bake for 40 minutes. Remove the foil and sprinkle over extra parmesan. Increase the oven temperature to 400°F and cook the pasta shells for a further 5 minutes until the cheese is golden. Serve.