Pasta Shells with Pepper and Ricotta

De-seed and cut the Peppers in half.

Grill peppers skin side up for 10 minutes till charred.

Place in freezer bag and allow to cool.

Skin peppers and place in food processer.

Add ricotta, mascarpone and 75g of parmesan and blend together in food processor until smooth.

Cook pasta shells and drain.

Fill the shells with pepper mixture and place in a single layer in a large shallow ovenproof dish.

Beat together 75g parmesan, crème fraiche, milk, spices and chives and spoon over the shells.

Bake at 200°C for 20 mins until golden brown and bubbling.