Food » Main Dishes » Baked stuffed pasta shells

Baked stuffed pasta shells

1 August 2011

Served with a tomato and chilli sauce

By Justine Kiggen

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[Serves 4]

300g baby spinach, cooked
1 cup cream cheese
½ cup Parmesan, grated
1 pinch nutmeg
1 egg, beaten
Sea salt and black pepper
250g large pasta shells, par-cooked and drained
¼ cup olive oil
½ red onion, chopped
3 garlic cloves, chopped
2 x 400g tins
cherry tomatoes
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 bay leaves
¼ tsp crushed dried
chilli Parmesan, grated, for sprinkling

1. 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.

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

3. 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.

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