Stuffed pasta shells

stuffed pasta shells
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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.

stuffed pasta shells
Print Recipe
5 from 2 votes

Stuffed pasta shells

Large pasta shells stuffed with a combination of toasted pine nuts, sage and mushrooms and placed on a bed of freshly made tomato and basil sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: first course, Main Course
Cuisine: Italian
Servings: 4 people
Calories: 438kcal

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

Calories: 438kcal | Carbohydrates: 71g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 822mg | Fiber: 5g | Sugar: 9g | Vitamin A: 278IU | Vitamin B12: 1µg | Vitamin C: 17mg | Vitamin D: 1µg | Calcium: 92mg | Iron: 3mg

(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).

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