Sweet pepper dice brighten a ricotta filling baked in tomato sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g Leysa peppers, seeded and finely diced
- 16 large pasta shells
- 250 g ricotta
- 400 ml tomato passata
- 60 g mozzarella, grated
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
Method
- Heat oven to 200°C / 400°F. Cook shells 2 minutes less than package directions; drain.
- Soften pepper in oil 7 minutes. Mix with ricotta, oregano and salt; fill shells.
- Spread passata in a baking dish, add shells and mozzarella. Cover and bake 15 minutes; uncover for 10 minutes.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
