🍽️ Stuffed Shell Pasta with Feta and Tomato Sauce

Name: Stuffed Shell Pasta with Feta and Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Conchiglie (shell pasta); salt; 200 g feta cheese; 50 g olives (pitted, mixed black and green); 1 sprig rosemary; pepper; 2 tbsp olive oil; 1 shallot; 1 garlic clove; 400 g peeled tomatoes (1 can); 1 sprig basil; 100 g mascarpone; 2 tbsp lemon juice; 50 g freshly grated parmesan

714 kcal · 30 min · 4 servings

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Ingredients

400 g Conchiglie (shell pasta)
salt
200 g feta cheese
50 g olives (pitted, mixed black and green)
1 sprig rosemary
pepper
2 tbsp olive oil
1 shallot
1 garlic clove
400 g peeled tomatoes (1 can)
1 sprig basil
100 g mascarpone
2 tbsp lemon juice
50 g freshly grated parmesan

Instructions

1. Bring a large pot of water to a boil and add salt.
2. Cook the shell pasta in it until al dente.
3. Drain the pasta.
4. Place the individual pasta shells on a clean kitchen towel.
5. Let the pasta shells dry.
6. Mash the feta cheese with a fork.
7. Wash the olives and chop them roughly.
8. Wash the rosemary and shake it dry.
9. Pluck the rosemary needles from the stems.
10. Chop the rosemary needles finely.
11. Mix the feta cheese with the olives and the rosemary.
12. Season the filling with pepper.
13. Fill the dried pasta shells with the cheese mixture.
14. Press the filling firmly into the pasta shells.
15. Preheat the oven to 175 degrees Celsius conventional heat.
16. Brush a baking dish thinly with oil.
17. Place the filled pasta shells side by side in the dish.
18. Bake the pasta for about 20 minutes in the oven.
19. Peel the shallot and the garlic clove.
20. Dice the shallot and the garlic very finely.
21. Sauté the vegetables in the remaining oil until translucent.
22. Deglaze the vegetables with the tomatoes.
23. Season the sauce with salt and pepper.
24. Simmer the sauce for about 15 minutes, stirring occasionally.
25. Add a few teaspoons of water if necessary.
26. Puree the sauce through a fine sieve.
27. Add a basil sprig to the sauce.
28. Let the basil infuse in the sauce until the dish is ready to serve.
29. Remove the basil sprig before plating.
30. Stir the mascarpone with the lemon juice until smooth.
31. Season the mascarpone cream with salt and pepper.
32. Warm the serving plates.
33. Place some tomato sauce on a plate.
34. Arrange a few filled pasta shells on the sauce.
35. Pour the remaining sauce over the pasta shells.
36. Top each pasta shell with a dollop of mascarpone.
37. Sprinkle the pasta shells with grated Parmesan.
38. Serve the dish immediately.

Nutrition per serving

kcal: 714
Protein: 26 g · Fett/Fat: 34 g · Carbs: 74 g