Hope everyone is having a great Easter long weekend! I have been cooking away and experimenting a fair bit and I’m excited to share another recipe with you all.
I aim to make my work lunches with tuna or make them vegetarian just because meat is so expensive! I have been on a bit of a streak lately where I have come up with some tasty, filling and cheap lunch options. There were some odds and ends around the kitchen today. I wanted to use up the bits of food we had leftover both in the fridge and pantry to make this dish. I decided to substitute the meat in this dish with potato. It worked well and gave the dish the substance to make it a complete dish. I have also developed the flavours with cheese, garlic and Barilla Basilico Pasta Sauce.
Vegetarian Stuffed Pasta Shells (serves 2)
What you’re going to need
10 giant pasta shells (these were from a local food market which sells an abundance of Italian food products)
1 medium potato, diced
100 grams baby spinach
50 grams feta
1 clove garlic
1/2 cup Italian pasta sauce (I used Barilla Basilico Pasta Sauce)
100 grams cheddar, grated (I used Mersey Valley)
salt and pepper to season
- Preheat oven to 200 degrees Celcius
- In a small saucepan, add the diced potato to cold water and bring to the boil. In a medium saucepan, bring a pot of water and salt (1/2 tablespoon) to the boil. Once boiling, add pasta and cook until al dente.
- In a food processor, blitz the spinach, feta, garlic, salt and pepper until coarse. (you don’t want to blitz it for too long and end up with a dip…)
- Mash the potato to remove the large lumps and then combine with the spinach mixture.
- Have a small baking dish ready. Place a heaped spoon of the filling into each of the giant pasta shells and place in one layer in the baking dish until all the shells are filled. Spoon pasta sauce over the shells and cover the top and around the sides. Place the grated cheddar on the top evenly.
- Place in the preheated oven and bake for 20-25 minutes. Serve hot.