Cheese and bacon stuffed pasta shells

    Cheese and bacon stuffed pasta shells

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    1hr


    63 people made this

    About this recipe: A family favourite! Great served with a crisp green salad and garlic bread.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. 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.
    2. In a frying pan, heat olive oil and fry chopped bacon, onion and garlic for about 5 minutes.
    3. 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.
    4. Bake in the preheated oven until the cheese has melted and started to brown, about 30 minutes.

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    Reviews (4)

    6

    Looks delish! just wondering what do you mean by soft cheese? what cheese did you use? - 19 Jan 2012

    beckstar2112
    5

    Used different ingredients. I used a tin of chopped tomatoes instead of passata, and skipped the rosmary. - 20 Aug 2009

    by
    4

    The whole family loved this recipe, it was lovely and I will be adding this to my favourites. thanks for a great recipe. - 23 Jan 2010

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