Baked pasta shells with spinach and feta

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 14
Servings 4
Time 30 min

Ingredients

  • 250
    g
    giant pasta shells (conchiglioni)
  • SAUCE
  • 1
    bag tomatoes, peeled, seeded and chopped
  • 30
    ml
    freshly chopped basil
  • 60
    g
    butter
  • 50
    ml
    cream
  • salt and freshly ground black pepper, to taste
  • FILLING
  • 30
    g
    butter
  • 750
    g
    spinach, shredded and cooked
  • 500
    g
    feta cheese
  • 45
    g
    slivered almonds
  • 2
    large egg yolks, beaten
  • 30
    ml
    freshly grated Parmesan
 

Method

1 hr 15 min
 
SAUCE: Place the tomatoes in a saucepan and simmer for 30 minutes. Add the remaining sauce ingredients. Cook for 1 minute, then set aside. FILLING: Heat the butter in a large pan and sauté the spinach for 1 minute. Remove from the heat and stir in the remaining ingredients. Cook the pasta in boiling salted water. Rinse twice under cold water. Spread half of the sauce over the bottom of a large baking dish. Fill the cooked pasta shells with a teaspoon each of the filling. Place the filled shells into the baking dish. Spoon the remaining sauce over the shells. Bake in preheated over for 40 minutes. Oven temperature: 180 ºC
 

Read more on: bake
 

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