2 hours 30 minutes
400g Conchiglioni pasta (large shells)
275g buffalo ricotta
500g canned whole peeled tomatoes
1 bunch of basil
1 clove of garlic
extra virgin olive oil, as needed
salt and pepper, to taste
Sauté the garlic in a little olive oil in a saucepan, remove when golden, and add the tomatoes.
Cook over low heat for at least two hours. Then sieve the sauce and season with salt and pepper. Add a drizzle of extra virgin olive oil.
Boil the potato, peel, and mash it. Mix the ricotta with the mashed potato to make a thick cream and season with salt.
Cook the pasta shells in plenty of boiling salted water till al dente. Drain.
Fill each pasta shell with the ricotta mixture.
Blend the basil leaves with a drizzle of olive oil to a smooth, creamy puree; keep a few basil leaves aside.
Serve in individual portions with a ladle of tomato sauce spooned onto each plate, put three filled pasta shells on top and garnish with the basil puree and a few basil leaves.