Tomato

Courgette, Ricotta & Feta Filled Pasta Shells

Courgette, Ricotta & Feta Filled Giant Pasta Shells with Garlicky Tomato Sauce

Heat your oven to 180 C / 160 F. Then pre-cook your pasta shells according to instructions (mine were 8-9 minutes in boiling water). Drain and remove them from the pan very carefully so as not to tear them and place them sitting side by side individually in an oven dish – opening facing up.

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Baked Tomato Rice with Cruchy Vegetables & Raclette Cheese

Baked Tomato Rice with Crunchy Vegetables & Raclette Cheese

Pre-heat your oven to 200C/180F/Gas 6. First of all, cook your rice according to the packet instructions. Drain and mix with the pasta sauce and the sundried tomatoes. Season well. Whilst the rice is cooking, steam your green vegetables until just cooked – Broccoli about 7 minutes, Leek about 7 minutes, Courgettes about 5 minutes.

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