About this recipe:A family favourite! Great served with a crisp green salad and garlic bread.
200g (7 oz) (conchiglioni rigati (large pasta shells)
1 tbsp olive oil
4 rashers of smoked bacon, roughly chopped
1 small onion, chopped
1 clove garlic, crushed
50g (2 oz) crusty white bread, whizzed in a food processor to make crumbs
240g (9 oz) soft cheese
4 tbsp roughly chopped fresh parsley
1 tsp chopped fresh rosemary
700g (1 lb 9 oz) jar of tomato passata (sieved tomatoes)
1 (150g /5 oz) ball of buffalo mozzarella cheese, drained
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 200 degrees C (Gas Mark 6). Cook the pasta shells in boiling water for 8 minutes, or as directed. Drain and cool.
In a frying pan, heat olive oil and fry chopped bacon, onion and garlic for about 5 minutes.
Pour passata into a large, shallow casserole dish and stir in rosemary. Mix together breadcrumbs, soft cheese, parsley and the bacon mixture; season with pepper. Spoon the bacon and breadcrumb mixture equally into the pasta shells. Sit the shells tightly together on top of the passata. Tear the mozzarella into pieces and scatter over the pasta shells.
Bake in the preheated oven until the cheese has melted and started to brown, about 30 minutes.