sausage and lentil stuffed conchiglie recipe | olivemagazine
This is Italian comfort food at its best – a sausage pasta bake with fennel seeds and little Puy lentils. It is also an easy dish to double up for a big gathering. Make ahead and pop into the oven...
Ingredients
- 300g giant pasta shells (conchiglie)
- olive oil
- 8 herby sausages skinned
- 2 cloves garlic sliced
- 1 tsp fennel seeds crushed
- 4 tbsp Puy lentils
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 300ml chicken stock
- ½ a tub ricotta
- 50g parmesan grated
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