These pasta shells with cheese and bacon are comfort food pure and simple. Ideal for those lazy evenings when it’s cold outside and you don’t feel like slaving over the stove for hours.
- 200g conchiglioni
- 1 tbsp olive oil
- 4 rashers of smoked bacon, chopped
- 1 small onion, chopped
- 1 clove garlic, crushed
- 50g crusty white bread to make breadcrumbs
- 240g soft cheese
- 4 tbsp roughly chopped fresh parsley
- 1 tsp chopped fresh rosemary
- 700g jar of passata
- 1 ball mozzarella cheese
Instructions
- Preheat the oven to 200 degrees C (Gas Mark 6).
- Cook the pasta shells in boiling water for 8 minutes then allow to cool.
- While that’s happening, heat the olive oil in a pan and fry the chopped bacon, onion and garlic lightly.
- Pour the passata into a large casserole dish and stir in the rosemary.
- Put the bread in a food mixer to make the breadcrumbs.
- Mix together breadcrumbs, soft cheese, parsley, the bacon mixture and season with pepper.
- Add the bacon and breadcrumb mixture equally to the pasta shells. Pack the shells tightly so they support each other in the dish.
- Tear the mozzarella into pieces and scatter over the pasta shells.
- Bake in the preheated oven until the cheese has melted and started to brown, about 30 minutes.
Cooking time (duration): 20
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
My rating:
