Shells with Ricotta Sauce

INGREDIENTS

Serves 4 people

• 1 pound of medium shells

• 1 pound of ricotta cheese

• 2 bunches of long green onions, chopped

• 1 red bell pepper, chopped

• 5 plum tomatoes, peeled, seeded and chopped

• 2 Tsp of extra virgin olive oil

• 1 tsp of butter

• 2 Tbls of capers, drained

• 2 Tbls of fresh basil, chopped

• 1/2 tsp of salt

• 1 tsp of fresh ground black pepper

• 4oz of shredded Mozzarella cheese

• ¼ cup of fresh parsley, chopped

  PREPARATION

• In 6 quarts of salted boiling water, cook the shells until al dente.

• While the pasta is cooking sauté the onions, bell pepper and tomatoes in the butter and oil until tender.

• Stir in the capers and basil.

• Add the ricotta.

• Season with salt and pepper.

• Simmer and stir for around 10 more minutes until all the ingredients are blended.

• Drain the pasta, mix in the sauce and sprinkle with mozzarella and parsley.

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