Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Italian
Special Features: Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
250g Giant pasta shells (conchiglioni)
SAUCE
1bag Tomatoes, peeled, seeded and chopped
30ml Freshly chopped basil
60g Butter
50ml Cream
Salt and freshly ground black pepper, to taste
FILLING
30 g Butter
750g Spinach, shredded and cooked
500g Feta cheese
45g Slivered almonds
2 Large egg yolks, beaten
30ml Freshly grated Parmesan
Preparation
SAUCE: Place the tomatoes in a saucepan and simmer for 30 minutes. Add the remaining sauce ingredients. Cook for 1 minute, then set aside. FILLING: Heat the butter in a large pan and sauté the spinach for 1 minute. Remove from the heat and stir in the remaining ingredients. Cook the pasta in boiling salted water. Rinse twice under cold water. Spread half of the sauce over the bottom of a large baking dish. Fill the cooked pasta shells with a teaspoon each of the filling. Place the filled shells into the baking dish. Spoon the remaining sauce over the shells. Bake in preheated over for 40 minutes. Oven temperature: 180 ºC
Cook's Notes
Nutrition Information