Giant pasta shells were a new one for me – I don’t know how I have lived without them for so long! Definitely worth a little extra effort as they taste amazing!
170ggarlic soft cheeseI use Philadelphia garlic and herbs
2tbspcreme fraiche
1handfulspinachfinely chopped
Freshly ground black pepper
4tbspparmesangrated
1garlic bread
1bagmixed salad leaves
1tbspolive oil
Sea salt
Instructions
Heat some oil in pan; add the onion and pepper slices – gently cook until completely softened (10 minutes)
Add the garlic – fry for another minute before pouring over the passata and vegetable stock
Simmer for 15 minutes
Preheat the oven to 180°C
While the sauce is simmering, put a pan of salted water on to boil; once boiling add the pasta and cook until al’dente. Drain (reserving a small ladle full of cooking water) and set aside to cool
Mix the garlic soft cheese, crème fraiche, spinach and plenty of black pepper in a bowl
Spoon the mixture into the cooled shells (don’t overfill or you won’t have enough)
Taste the sauce and season if necessary
Pour a layer of the tomato sauce over the bottom of an ovenproof dish; place the filled shells on top.
Pour over the remaining tomato sauce, sprinkle over the parmesan and cover with aluminium foil; bake for 20 minutes
Check the timings for the garlic bread and pop it in the oven
Remove the foil and bake uncovered for 5 minutes
Toss the salad leaves with the oil, a pinch of salt and a good grinding of black pepper