Orecchiotte stuffed with hot artichoke bruschetta

This wonderfully appetising Julie Le Clerc recipe is perfect to have up your sleeve for an incredibly tasty starter or light meal, that is equally impressive to the eye. Cup-shaped orecchiotte (big ears) are generously stuffed with a mixture of hot artichoke bruschetta and creamy ricotta, then nestled in rich pasta sauce and sprinkled with Parmigiano and fresh herbs. Enjoy!

Serves 6, as a starter or 4 as a light meal 

18 shells La Genuina orecchiotte
Extra virgin olive oil (EVO)
530g jar Sabato pasta sauce with basil
1 cup Zany Zeus ricotta
¾ cup Sabato hot artichoke bruschetta
50g finely grated Parmigiano Reggiano
Sal de Añana spring salt 
Freshly ground black pepper
A few fresh oregano and parsley leaves, to garnish

Preheat oven to 190°C. Fill a large pot with plenty of salted boiling water. Add the orecchiotte and turn the heat down so the water is just moving. Simmer very gently for 10 minutes until the pasta shapes have softened but are still holding their shape. Gently drain taking care to not break the pasta. Put the drained orecchiotte on a tray.

Lightly oil a large ovenproof dish. Mix 1/3 cup cold water into the tomato pasta sauce and then spread the sauce evenly over the base of the dish.

To make the filling, put the ricotta in a bowl and mash with a fork to break it up; add bruschetta and half the Parmigiano and stir to combine. Adjust seasoning with salt and pepper, if needed.

Spoon filling into the orecchiotte, dividing it evenly, then nestle orecchiotte into the sauce in the baking dish. Cover dish with foil and bake for 20 minutes then remove the foil and bake for 15-20 minutes more or until bubbling hot. Finish with a drizzle of EVO, scatter with remaining Parmigiano and garnish with herbs.

Recipe by Julie Le Clerc