Add the pasta ... for this sauce – mature cheddar and blue cheeses both work well. If using a milder cheese, add a little extra for a fuller flavour. If you don’t have double cream, use ...
Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool. To make the filling, mash the ricotta with a ...
Process until a smooth, creamy sauce forms, 30 to 45 seconds. Return sauce to skillet. Add pasta and reserved cooking liquid to skillet; stir to coat with sauce. Simmer over medium, stirring and ...