Baked pasta shells with spinach and feta
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