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Baked pasta shells stuffed with cheese, tomato and fennel sauce
Fruit and vegetables
2
shallots
, diced
½
fennel
bulb, diced
1
fennel
bulb, grated (fronds reserved)
2
garlic
cloves, chopped
500g/1lb 2oz
cherry tomatoes
, halved
Tins, packets and jars
30 large conchiglioni
pasta
shells
50g/1¾oz good-quality black
olives
, pitted
Cooking ingredients
2 tbsp
olive oil
, plus extra for drizzling
1 tbsp chopped fresh
oregano
25ml/1fl oz
olive oil
1 tsp dried
oregano
2 tsp fresh
oregano
(leaves only)
Dairy, eggs and chilled
40g/1½oz
Parmesan
, grated
100g/3½oz
ricotta
50g/1¾oz
Parmesan
, grated
Other
300ml/10fl oz passata
Back to recipe
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