Polly Pocketsy

This super easy stuffed pasta is easy satisfying and has all the tomato basil flavors of summer 

Mozzarella Basil stuffed Conchiglioni pasta 

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 

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

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

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 