Cheesy pasta shells

Recipe from: 30 November 2011

Ingredients 10
Servings 1
Minutes 00:10


Serving Change
  • 500
    giant pasta shells
  • Stuffing:
  • 1
    tub Greek yogurt
  • 1
    strong mature cheddar - grated
  • 1
    mozarella - grated
  • 1/2
    parmesan cheese - grated
  • 1
  • Salt and pepper to taste
  • Zest and juice of 1 lemon
  • A big handful of fresh herbs, such as oregano or parsley - chopped


Preheat oven to 180°C. Place a big pot of water on the stove and bring to the boil.

Add the pasta shells and cook them for about 6 minutes.

They must still be firm, but not hard ( they will cook further in the tomato sauce).

Drain and plunge in cold water.

Mix all the ingredients for the stuffing and spoon into a piping bag with a 1cm nozzle or a clean plastic bag and cut the one corner open and use as a piping bag to stuff the shells.

Pour your tomato sauce in an oven-proof dish and as you stuff the pasta shells, lay them in the sauce.

Repeat until you have done all the pasta shells.

Grate some more Parmesan over the top and bake in a pre-heated oven for about 40 minutes.

Serve with a simple green salad.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


Read more on: boil  |  recipe  |  bake  |  vegetarian  |  pasta

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