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Recipe: Bertolli Baked Pasta Cones filled with Mozzarella, Ricotta and Basil with Tomato Sauce

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Ingredients
  

  • 20 large multi-coloured Bertollini pasta cones
  • 30 g Bertolli with Butter plus extra for dotting
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • ½ celery stalk finely chopped
  • 2 x 400 g tins of chopped plum tomatoes
  • handful of basil finely chopped
  • 200 g ricotta
  • 150 g mozzarella finely chopped
  • 20 g grated Parmesan plus extra for topping
  • A handful basil leaves finely chopped
  • a little salt and pepper

Instructions
 

  • Preheat the oven to 180 degrees centigrade (fan oven).
  • Melt butter in a pan and sweat onion, garlic and celery on a medium heat for about a minute.
  • Add tomatoes with a little water
  • Add basil, a little salt, cover with a lid and leave to simmer gently for about 20 minutes.
  • Meanwhile, make the filling.
  • Combine all filling ingredients, season with a little salt and pepper.
  • Place in a piping bag and fill each pasta cone.
  • Line an ovenproof dish (large enough to fit the cones) with about half of the tomato sauce. Arrange filled pasta cones over and spoon remaining tomato sauce on top and some grated Parmesan, dot with Butter.
  • Cover with foil and bake in the oven for 20 minutes.
  • Remove the foil and continue to bake for a further 7 minutes.
  • Remove from the oven, leave to rest for a couple of minutes, then serve.