Baked Pasta Shells In Tomato Sauce - cooking recipe

Ingredients

12 None giant pasta shells
1 tbsp olive oil
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
1 tbsp tomato paste
1 14.5 oz can chopped tomatoes
1 pinch sugar
1 pinch paprika
6 sprigs fresh basil, chopped
9 oz ricotta cheese
1 None egg
None None zest of 1 lemon
3 tbsp Parmesan, grated

Preparation

Preheat the oven to 400\u00b0F. Cook the pasta in boiling salted water according to the package instructions. Drain and refresh with cold water.
Heat the oil in a saucepan and saute the onion and garlic until softened. Add the tomato paste and cook for 1 min. Add the tomatoes and season with salt, black pepper, a pinch of sugar and a pinch of paprika. Bring to a boil and simmer for 5 mins. Stir in half the basil. Pour into a casserole dish.
In a bowl, mix the ricotta, egg, lemon zest and 2 tbsp Parmesan. Season with salt and black pepper. Spoon into the pasta shells and arrange on the tomato sauce. Sprinkle with the remaining Parmesan. Bake for 20 mins. Remove from the oven and sprinkle with the remaining basil.