Method

• 1.
  Cook pasta according to packet instructions, then drain and cool with cold running water. Drizzle with 1 tbs of oil, tossing to coat. Set aside.
• 2.
  Bring a large saucepan of salted water to the boil. Add broccoli and cook for 5 minutes or until tender, then drain and plunge into cold water to cool.
• 3.
  Place broccoli into a food processor along with ricotta, half the parmesan, basil, 2 tbs pine nuts, garlic and zest. Season and pulse until finely chopped. Preheat oven 220°C.
• 4.
  Place sugo in a large ovenproof dish. Spoon the broccoli and ricotta mixture into each pasta shell and place on top of sugo with the filling facing up.
• 5.
  Combine breadcrumbs, remaining 30g parmesan, remaining 2 tbs olive oil and remaining pine nuts in a small bowl and season. Scatter over the top of the stuffed conchiglioni and cover with foil. Bake for 20 minutes then change to high grill setting. Remove foil from the dish and place on the top shelf of the oven. Grill for 5 minutes or until breadcrumbs are crisp and golden. Scatter with extra basil and serve with salad leaves alongside.