Large Pasta Shells Stuffed with A Parmesan and Spinach Cream
Over a year ago
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Ingredients
- 250g pasta shells
- 400g tin chopped tomatoes
- 450ml chicken stock
- 2 garlic cloves
- 1 onion finely diced
- 1 tub Mascarpone Cheese
- 5oz parmesan cheese
- Handful basil leaves
- 1 bag baby spinach
- 1oz butter
Accompaniment
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Description
Tis is an old Mary Berry recipe which I make regularly.
Method
-
1
Boil and cook the pasta shells, large ones are best but small ones work too.
Wilt spinach in frying pan with knob of butter, add chopped basil.
Take off heat and add mascarpone, 1 egg, parmesan, stir thoroughly. Put aside.
Chop onions, fry with 2 cloves garlic.
Add 1 tin chopped tomatoes.
Add 450 mls chicken stock
Simmer until reduced by half.
In an oven proof dish, pour tomato sauce into base, fill pasta shells with creamy mix and layer on top of tomato base.
Pour remaining tomato sauce on top.
Sprinkle with parmesan
Bake in the oven for 1 hour on low heat of 150 degrees C.
Chef's Tips
The book this came from is now out of print. I did have the book but my mum loved it so much, I am still waiting for it to be returned. So, I bought another from ebay.
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