Cheese and bacon stuffed pasta shells

    1 hour

    A family favourite! Great served with a crisp green salad and garlic bread.

    78 people made this

    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

    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 in English (36)


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


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


    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