Baked stuffed pasta shells

Served with a tomato and chilli sauce, this dish is delightfully light and healthy.
recipe, pasta, bake
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Recipe from: 2 October 2015
Preparation time: 20 min
Cooking time: 30 min


  • 300
    baby spinach, cooked
  • 1
    cream cheese
  • 1/2
    Parmesan, grated
  • 1
  • 1
    egg, beaten
  • sea salt and black pepper
  • 250
    large pasta shells, par-cooked and drained
  • 1/4
    olive oil
  • 1/2
    red onion, chopped
  • 3
    garlic cloves, chopped
  • 2x400
    tins cherry tomatoes
  • 1
    balsamic vinegar
  • 1
    brown sugar
  • 2
    bay leaves
  • 1/4
    crushed dried
  • chilli Parmesan, grated, for sprinkling
Servings: Change Serving


Preheat oven to 180°C.

Squeeze excess water out of spinach and chop. In a bowl, mix together cream cheese, Parmesan, spinach, nutmeg and egg. Season well.

Spoon the mixture into the cooked pasta shells and set aside.

Heat a pot over a medium heat, add olive oil, onion and garlic, and sauté until golden. Add cherry tomatoes, balsamic vinegar, sugar, bay leaves and chilli. Season and simmer for 10 minutes.

Pour sauce into the base of a baking dish. Top with pasta shells and sprinkle with extra Parmesan. Bake for 30 minutes. Serve hot.

Words and image:
Fairlady magazine

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Read more on: recipe  |  bake  |  pasta


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