Name: Cheesy pasta shells
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500 g pasta giant shells; 1 kg yoghurt Greek; 1 cup grated mature cheddar grated; 1 cup mozzarella cheese grated; 1/2 cup parmesan cheese grated; 1 tsp nutmeg ground; salt and freshly ground black pepper to taste; lemon zest and juice; fresh mixed herbs handful

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Ingredients (9)

500 g

pasta — giant shells

STUFFING:

1 kg	yoghurt — Greek
1 cup	grated mature cheddar — grated
1 cup	mozzarella cheese — grated
1/2 cup	parmesan cheese — grated
1 tsp	nutmeg — ground
	salt and freshly ground black pepper — to taste
	lemon — zest and juice
	fresh mixed herbs — handful

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Method:

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.