Ham and Ricotta Stuffed Pasta Shells with Bacon Sauce

Serves 4

Ingredients:

• 500g large pasta shells (conchiglioni)
• 250g ricotta cheese
• 150g parmesan, grated (100g for filling, 50g for topping)
• 250g Enterprise ham, chopped
• 2 Tbs fresh basil, chopped
• Salt and pepper
• Olive oil
• 125g Enterprise streaky bacon, chopped
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tin chopped tomatoes
• Pinch sugar

Methods:

1. Cool the pasta shells in boiling water until cooked through, but still al dente.
2. In a bowl, mix together ricotta, 100g of parmesan, ham and basil then season to taste.
3. Stuff this mixture into the pasta shells then place into a greased oven dish.
4. Preheat oven to 200C.
5. In a saucepan, add a splash of olive oil then the Enterprise bacon. Sauté until the bacon releases its fat and begins to get crispy.
6. Add the red onion and fry for two minutes.
7. Add the garlic and tinned tomatoes and sugar, then simmer to heat through – Season to taste.
8. Pour the tomato sauce over the pasta shells then top with the remaining parmesan.
9. Bake in the oven for about 20minutes or until the parmesan is golden and crispy.
10. Serve hot with a side salad.