This cone-shaped pasta is perfect filled and baked - an unusual and pretty alternative to cannelloni. Bertolli with Butter's olive oil goodness is ideal for making the soffritto for the tomato sauce as well as perfect to dot all over the top to keep the dish moist and shiny during cooking. The simple but delicious and filling dish combines perfectly all 3 pasta flavours.
- 20 x large multi-coloured pasta Cones for the sauce:
- 30 gr Bertolli with Butter & extra for dotting
- 1 x small onion, finely chopped
- 1 x garlic clove, finely chopped
- ½ x celery stalk, finely chopped
- 2 x 400 gr tins of chopped plum tomatoes
- handful of basil, finely chopped
For the filling:
- 200 gr ricotta
- 150 gr mozzarella finely chopped
- 20 gr grated parmesan & extra for topping
- handful basil leaves, finely chopped
- a little salt & pepper
- Preheat the oven to 180 degrees centigrade (fan oven).
- First make the sauce. Melt butter in a pan and sweat onion, garlic and celery on a medium heat for about a minute. Add tomatoes with a little water (I usually rinse out the tomato cans - here I put ½ a can of water). Add basil, a little salt, cover with a lid and leave to simmer gently for about 20 minutes.
- Meanwhile, make the filling. Combine all filling ingredients, season with a little salt and pepper. Place in a piping bag and fill each pasta cone.
- Line an ovenproof dish (large enough to fit the cones) with about half of the tomato sauce. Arrange filled pasta cones over and spoon remaining tomato sauce on top and some grated parmesan, dot with Bertolli with Butter. Cover with foil and bake in the oven for 20 minutes.
- Remove the foil and continue to bake for a further 7 minutes. Remove from the oven, leave to rest for a couple of minutes, then serve.
Recipe courtesy Italian celeb chef Gennaro Contaldo and Bertolli with Butter.
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