Large pasta shells are stuffed with a combination of toasted pine nuts, sage and mushrooms and placed on a freshly made tomato and basil sauce.
Empty the tin of tomatoes into a pan with a tablespoon of olive oil. Use a potato mashed to remove the lumps. Gently heat and cook to reduce down for about 10 minutes.
Finely chop the mushrooms and onions and gently fry them.
In a separate pan dry toast the pine nuts and once toasted put to one side
Finely chop the sage leaves and garlic and add them to the mushroom mix and continue to reduce – add a splash of water if it dries out. Once reduced remove from the hea, add the toasted pine nuts and mix.
Cook the pasta shells in boiling water until ready, drain and allow to cool a bit.
Finely chop the fresh basil and stir into the tomato sauce and keep warm, not too warm otherwise you’ll loose the taste of the basil.
Stuff the pasta shells with the mushrooms and pine nuts. Put them on a plate in the oven to keep warm
Pour the tomato sauce onto plates and place the pasta shells onto top. scatter more basil leaves and serve immediately.
Another way would be to place the tomato sauce in a shallow casserole dish and put the pasta shells in the sauce and bake in the oven for 12 mins and then serve.
ingredients 
finely chop the mushrooms and onions 
reduce in a frying pan 
separately toast the pine nuts in a dry pan 
put the tin of tomatoes in a pan with olive oil 
mash to reduce the lumps and reduce for 10 mins 
finely chop the sage 
finely chop the garlic 
add them to the mushrooms 
and cook until golden 
add the pine nuts and set to one side 
add chopped basil to the tomato sauce and stir 
keep at a low heat 
coo the pasta shells 
Stuff the shells with the mushroom mix 
put the tomato sauce on the plate 
Place the pasta on the sauce and serve 
Stuffed pasta shells
Equipment
- potato masher
Ingredients
- 250 gm brown mushrooms – a punnet full
- 40 gm pine nuts
- 300 gm large pasta shells
- 500 gm chopped tomatoes – 2 tins
- 2 medium white onions
- 10 gm fresh basil
- 10 gm fresh sage leaves
- 1 tbsp olive oil
- 2 cloves garlic
Method
- Empty the tins of tomatoes into a saucepan with a tablespoon of olive oil. Use a potato masher to remove the lumps. Gently heat and simmer to reduce down for about 10 minutes. Stir occasionally.
- Finely chop the mushrooms and onions and gently fry them.
- In a separate pan dry toast the pine nuts and once toasted put to one side
- Finely chop the sage leaves and garlic and add them to the mushroom mix and continue to reduce – add a splash of water if it dries out. Once golden brown remove from the heat and add the toasted pine nuts and mix.
- Cook the pasta shells in boiling water until ready and drain to cool a bit.
- Finely chop the fresh basil and add to the tomato sauce and keep warm not too warm otherwise you'll loose the taste of the basil.
- Stuff the pasta shells with the mushrooms and pine nuts. Put them on a plate in the oven to keep warm
- Pour the tomato sauce onto plates and place the pasta shells onto top. scatter more basil leaves and serve immediately.
- Another way would be to place the tomato sauce in a shallow casserole dish and put the pasta shells in the sauce and bake in the oven for 12 mins and then serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).