Goats Cheese Stuffed Shells
Pasta shells stuffed with goats cheese and chives, in a rich tomato sauce with mushrooms and topped with melty mozzarella.
Ingredients
For the sauce
- 1 tablespoon olive oil
- 1 red onion
- 3 cloves garlic
- 680 grams passata
- 1 litre vegetable stock
- 1 tablespoon mixed dried herbs
For the mushrooms
- 100 grams chestnut mushrooms
- 1 teaspoon garlic powder
For the stuffing
- 300 grams soft goats cheese
- 250 grams mascarpone
- 1 egg
- 1 tablespoon chopped chives
Other ingredients
- 250 grams conchiglione
- 150 grams grated mozzarella
Instructions
- Preheat the oven to 200 degrees C.
- Heat the oil in a large saucepan over a medium heat. Peel and finely chop the onion and garlic. Finely chop the celery.
- Put the onion and celery in the saucepan and cook for 2 minutes. Add the garlic and cook for another minute.
- Tip in the passata, chicken stock and mixed herbs. Season with salt and pepper. Bring to the boil then simmer for 20 minutes.
- Meanwhile, make the stuffing. In a bowl, whisk together the mascarpone, goats cheese, chives and egg until smooth. Season with salt and pepper.
- Slice the mushrooms. Place them over the base of a large ovenproof baking dish. Sprinkle the garlic powder over the top.
- Pour the hot sauce over the mushrooms.
- Stuff the pasta shells with your filling one by one using a teaspoon. Put the shells stuffing side up in the sauce, trying to make sure they are submerged as much as possible.
- Sprinkle the mozzarella over the top. Cover the dish with foil and put in the oven for an hour. Remove the foil and cook for another 10-15 minutes until golden brown. Serve immediately.
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