Cheese and Bacon Stuffed Pasta Shells.
Serves 4
150g Conchiglioni Rigati ( large pasta shells)
50g bread torn or cubed roughly
handful parsley(approx 4 tbsp)
1 tbsp olive oil
1 onion, cut into ¼’s
2 cloves garlic, peeled
4 rashers smoky bacon, chopped
200g cream cheese
1 tsp chopped fresh rosemary
500g tomato passata
150g ball of buffalo mozzarella cheese.
Cook the pasta in boiling water for 8 minutes. Drain and cool.
In the TM bowl put the parsley and bread and turbo about 4x until finely chopped. Put this aside(I find a dry pastry brush get out most of the crumbs)
Drop the garlic on to running blades speed 8.
Drop the onion on to running blades speed 5.
Scrape down with the spatula.
Add the olive oil and cook 100c/speed spoon reverse/ 3minutes.
Add the bacon and cook 100c/ speed spoon reverse/ 4 minutes
Add the crumbs/parsley, cream cheese and season with black pepper. Mix spoon speed reverse/ 30 seconds, if needed stop the machine and stir in with the spatula.
Pour the passata into a dish and stir through the rosemary. Divide the mixture between the cooked pasta shell and sit tightly on the sauce(I stuffed 20 cooked pasta shells very generously)
Tear the mozzarella into pieces and scatter over the shells..
Bake @ 200c/180c fan for 30 minutes
I think this could easily be made into a vegetarian dish if chopped mushrooms are used instead of chopped bacon.
I hand chopped the bacon because if chopped in the TM it gets wrapped around the blade.
This is adapted from recipe by Silvana Franco who demonstrated it on the TV programme “This Morning”
members' commentsRubyslippers - We couldn't find the large shells where we went shopping so DH decided that cannelloni would be a good choice. I am NEVER using cannelloni again! That stuff is evil. I will either try the roll your own version or find the shells. Three out of four of my family eating this meal enjoyed it. Thank you CC.
cookie - Rubyslippers, when I make cannelloni recipes I use fresh lasagna sheets and roll them, so much easier.
