Baked stuffed pasta shells

Fairlady
4 servings Prep: 20 mins, Cooking: 30 mins
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Served with a tomato and chilli sauce, this dish is delightfully light and healthy.

By Food24 May 04 2015
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Ingredients (15)

300 g spinach — cooked
1 cup cream cheese
1/2 cup parmesan cheese — grated
1 nutmeg — ground
1 eggs — beaten
sea salt and freshly ground black pepper
250 g pasta — shells
1/2 red onion — chopped
3 garlic — cloves, chopped
2x400 g cherry tomatoes — tins
1 vinegar — balsamic
1 brown sugar
2 bay leaves
1/4 tsp dried chilli — crushed
parmesan cheese
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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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