Artichoke and kale stuffed conchiglioni

Method

1. 01

   For the sauce, heat the 15 ml olive oil in a saucepan over medium heat and sauté the garlic for 2 minutes. Add the remaining sauce ingredients and simmer until reduced and thickened, about 30 minutes.

2. 02

   For the ricotta filling, heat the 30 ml olive oil in a pan over medium heat and sauté the kale until wilted, about 5 minutes. Season lightly with salt and set aside to cool.

3. 03

   Place the ricotta, 125 g crème fraîche, artichokes, lemon zest, sea salt flakes, nutmeg and black pepper in a bowl, along with the cooled kale, and mix to combine.

4. 04

   Cook the conchiglioni in boiling, salted water for 12–15 minutes. The pasta should still be slightly firm. Rinse under cold water and drain.

5. 05

   Preheat the oven to 200°C. Grease a 2.5 L capacity baking dish and spread the arrabbiata Napoletana sauce over the base. Fill each pasta shell with one tablespoon of the ricotta filling, then place the filled shells on top of the sauce.

6. 06

   For the crème fraîche drizzle, whisk the 125 g crème fraîche, fresh cream, 30 g Parmesan and lemon zest and juice together until smooth. Pour over the pasta shells, scatter with the 60 ml grated Parmesan and bake until bubbling and golden, 25–30 minutes. Serve immediately.