Who wants stuffed pasta shells for dinner ? besides me !!?!
Answers: sound good to me! pass the garlic bread please!
i love stuffed shells.
I will as long as there is cheese on the top.
mmm... that sounds yummy!!!
that sounds great!!!
Mhh. I'm hungry. That sounds delicious!!!
who said great minds think alike. i have been thinking about making them all week. i just can't decide on meat or seafood stuffing.
I love pasta shells! Have you tried this recipe?
For two people, you will need:
2 cups of pasta shells
1 400g tin of chopped tomatoes in tomato juice
2 cloves of garlic (finely chopped)
1 medium sized courgette/zuccini (sliced and chopped in to 1cm cubes)
1 tbsp roughly torn fresh basil leaves
Olive oil
Salt and freshly ground black pepper
In a large pot (which will ultimately minimise any splashes on your hob!) sweat the garlic gently for a few minutes in a little olive oil. Add your tinned tomatoes and your courgette/zuccini and bring up to a gentle simmer, covering the pan and stirring occasionally. Your sauce is going to take approximately twenty minutes, so following the instructions on the packet, cook your pasta in a separate pot, with a view to it being ready at the same time as your sauce. Drain your pasta well, then very importantly, add it to the pan with your sauce for a minute, along with the chopped basil, stirring gently. This allows the sauce to fully coat your pasta and ensures the flavour is spread throughout the dish. Season as required and serve.
Oh man that sounds wonderful! I wish I was having that for dinner, instead I'm making hamburger's, green beans, and french fries...how boring! My parents don't like to try new things and I can't stand it! I'm glad I'm going to be marrying someone that loves all kinds of food and doesn't hesitate to try new things!
I guess I do because that's almost exactly what I started prepping for dinner about 2 hours ago! Actually, same ingredients but I'm making stuffed lasagna roll-ups since I don't have any shells.
Me too! Stuffed with a blend of ricotta, parmesan and spinach, yummm