Ingredients
3 tbsp olive oil
4 cloves garlic
1 red chilli
2 tbsp tomato paste
800 gram canned tomatoes diced
salt
black pepper
pinch of sugar
bunch basil
250 gram conchiglioni pasta
2 tbsp butter
2 tbsp flour
1 ½ cup milk
100 gram parmesan
100 gram parmesan
300 gram mozarella
Directions
Step 1
Fry chopped garlic and chilli ( Seeds in or out is up to you) In some olive oil fo a minute then add tomato paste tinned tomatoes salt pepper sugar and half of the basil leaves and let simmer 15 minutes
3 tbsp olive oil
4 cloves garlic
1 red chilli
2 tbsp tomato paste
800 gram canned tomatoes diced
salt
black pepper
pinch of sugar
bunch basil
Step 2
Cook the pasta in boiling salted water until very Al dente ( Important as the pasta will continue cooking in the oven) Drain the pasta toss in a little olive oil and let it cool and dry
3 tbsp olive oil
250 gram conchiglioni pasta
Step 3
Melt butter in a pan add flour and slowly whisk it tyogether with the milk until a creamy sauce is formed. Season with salt and black pepper then stir in the parmesan
2 tbsp butter
2 tbsp flour
1 ½ cup milk
100 gram parmesan
salt
black pepper
Step 4
In a casserole dish layer the tomato sauce on the bottom take a pasta shell a leaf of basil and a piece of mozarella ( I use mozarella balls for this but chopped mozarella is ok to use) push the pasta into the tomato sauce then pour the cheesy white sauce all over sprinkle parmesan on top and bake 180 c for 25 minutes or until golden
100 gram parmesan
bunch basil
300 gram mozarella
