The recipe first this time!
Ricotta shells with roasted tomato sauce
Ingedients
16 large pasta shells
500g ricotta
1/2 cup finely grated parmesam
2 egg yolks
sea salt and cracked black pepper
10 sprigs thyme
olive oil, for drizzling
extra finely grated parmesan, to serve
roasted tomato sauce
4 cloves garlic, sliced
6 roma tomatoes, sliced thickly
Method
1. Preheat oven to 200 degrees.
2. Cook pasta shells in boiling salted water for 8 minutes or until al dente. Drain.
3. Combine ricotta, parmesan, yolks, salt and pepper. Fill shells with ricotta mixture.
4. To make the roasted tomato sauce, place the garlic and tomato in an ovenproof dish. Drizzle with olive oil. Roast for 20 minutes or until tomato is soft.
5. Top with pasta shells, sprinkle with thyme and drizzle with oilve oil. Cover and roast for a further 10 minutes or until heated through. Serve with extra parmesan.
Serves 2.
Source: Fast, fresh, simple, Donna Hay, 2010.
Some recipes just dont go to plan the first time you try them, and this was no exception! 
Roasted tomatoes: This all looks okay so far!
Where the trouble started: in the supermarket - large pasta shells are somewhat hard to find. So, okay, let's try it with canneloni tubes. The packet says they dont have to be cooked before use, like the pasta shells. Great! Okay, now how to get the ricotta mixture into the shells? I didn't have a piping bag and a spoon seemed to be taking way too long. Aah, a snap lock sandwich bag with the corner cut off. Genius, Pete!
So into the oven they go. Fifteen minutes later I check them and we are faced with hurdle number two. The tubes are rock hard on top and softening on the bottom. So clearly they are cooking from the moisture of the tomatoes on the bottom but there is nothing wet on the top. The only feasible option was a jar of delicious pasta sauce over the top.
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