Pasta and noodles
ChefLoubna Fawaz
Large Pasta Shells
Pasta shells, also known as conchiglioni, are a classic Italian pasta. The great thing about this recipe is you can add or omit ingredients based on what you have.
Large pasta shells are a well-known and delicious type of pasta. They can be prepared vegetarian or with added meat or chicken, according to your preference.
Ingredients
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- A bag or box of large pasta shells.
- 1½ cups fresh or frozen spinach
- 2 brown (dry) onions
- Large Pasta Shells: 4 garlic cloves
- 5 peeled tomatoes.
- Basil, as desired.
- Large Pasta Shells: Salt
- Black pepper
- Italian seasoning for pasta
- Mozzarella or ricotta cheese, depending on what’s available.
- 1 1/2 cups canned or fresh mushrooms
- Allow the large pasta shells to cool for a few minutes, then begin filling them with the spinach and mushroom mixture.
- Sprinkle a little grated mozzarella cheese over the large pasta shells.
- How to make 5-minute pasta
Method
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- Start by boiling the pasta shells. Put 1 large tablespoon of olive oil in a pot over the heat with a pinch of salt.
- Pour boiling water over the oil and salt, then add the shells and cook for no more than 10 minutes. You want to keep the shells firm so they can be stuffed, not too soft.Timers: 10 min
- Meanwhile, prepare the filling.
- Place the finely chopped onion in a skillet over the heat with a little vegetable oil, add the crushed garlic and sauté until the onion and garlic soften.
- Add the sliced mushrooms and continue to sauté.
- Add the chopped frozen or fresh spinach to the mixture.
- At this stage you can add ground meat or chicken if you like, or keep the filling vegetarian.
- Add 2 tablespoons of ricotta to the mixture at the very end, just before turning off the heat — this step is optional.
- When the shells are cooked, place them in a colander to drain the water.
- Give the shells a few minutes to cool, then begin stuffing them with the spinach and mushroom mixture.
- Arrange the stuffed shells in a baking dish suitable for oven use; it should not be very deep.
- Separately, mix the crushed tomatoes with basil, salt and Italian seasoning. To make things quicker, you can use ready-made tomato sauce.
- Pour the tomato mixture over the stuffed shells, taking care not to overfill them. You can add sauce between the shells to help keep their shape.
- Sprinkle a little shredded mozzarella over the shells.
- Place the dish in a preheated oven at 180°C (356°F) and bake for 30 minutes.Timers: 30 min
Recipe tags
Pasta and noodlesInternationalVegetarianNut freeEgg free
Notes and serving ideas
- 5-minute pasta recipe
