Meals Matter

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Contributed By: natcan
Food24

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

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