Cheesy Baked Chorizo and Feta Arrabbiata Stuffed Pasta Shells by @notquitenigella

6

People

45

Minutes

Easy

Difficulty

Just to know

Recipe by Lorraine Elliott (IG profile @notquitenigella)

Ingredients

2 x 420 g jars @Sacla_au Arrabbiata Whole Cherry Tomato Pasta Sauce

500 g conchiglioni or giant pasta shells

500 g chorizo sausage, cases removed

250 g frozen chopped spinach, thawed, excess liquid squeezed out

200 g feta cheese

1 egg

3 cups mozzarella cheese, grated

Method

1 Boil the pasta shells in plenty of salted, boiling water for around 7 minutes or 2 minutes less than the packet says. Drain.

2 Open one jar of the sauce and spread it across the base of a large baking dish. Line up the pasta open side up.

3 Blend the chorizo, spinach, feta cheese and egg together to produce a paste. Place this in a piping bag. Pipe the filling into the shell cavities. Pour the other jar of sauce over the shells and scatter with grated mozzarella on top. Bake for 25 minutes. Place under the grill for 5 minutes to brown the cheese. Add chopped, fresh basil on top.

Method

1 Boil the pasta shells in plenty of salted, boiling water for around 7 minutes or 2 minutes less than the packet says. Drain.

2 Open one jar of the sauce and spread it across the base of a large baking dish. Line up the pasta open side up.

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