Baked stuffed pasta shells

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

Ingredients

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

Method

 
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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