A crowd pleaser ! Looks impressive, tastes super ! The pasta shells stuffed to the brim with my super quick, quite pungent ( I use the goats cheese on this occasion) cheese sauce, pretty with a green specs of spinach. All is baked with a plenty of my special thick tomato sauce – made from scratch ( naturally :0) )
The Ingredients:
To fill snugly the baking dish size 28 by 28 cm
250 g giant pasta shells (conchiglioni), 70 g grated mozzarella for sprinkling over.
Cheese sauce: 1 stick of goats cheese around 120 g, 300 ml full cream milk, 300 g frozen spinach ( weighed before defrosting), 1 very full table spoon corn flour ( starch), seasoning.
Tomato sauce: 1 medium onion, 1 big fat carrot, 1 bottle of tomato passata ( 670 ml), 1 table spoon pepper paste (ideally, if can not get it use tomato paste), 3-4 large garlic cloves, dry oregano, seasoning.
CHANNEL PLAYLISTS:
STARTERS AND SIDES
SALADS AND SIDES
SOUPS
MAIN COURSE – VEGETARIAN
MAIN COURSE – MEAT
CHICKEN
FISH AND SEAFOOD
DOUGH AND PASTRY
RICE
PASTA
DESSERT AND BREAKFAST BAKES
GENERAL RUMBLINGS
#pasta #stuffed #pastabake #tomatosauce #cheesesaucerecipe #easysauce #plantbasedcooking #plantbasedrecipe #vegetarianmeals #easyvegrecipes
1 Comment
Bravo, I am a pasta and cheese fiend and you make it seem so simple that I can see myself making it quite often for family and friends. I have no doubt it is delectable.