Giant pasta shells – two ways

Giant pasta shells stuffed with aubergine, basil, oregano & mozzarella balls + wilted spinach + red pesto

Giant pasta shells - SugarPepper Cooks - cookery lessons Oxford

Roast aubergine until soft and peel off skin when done

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Mix roughly chopped roast aubergine + basil + parsley + oregano + breadcrumbs + mozzarella + egg + S&P

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Roll into small balls & shallow fry until cooked – put aside & keep warm

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Cook pasta shells

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Roast tomatoes + red peppers + garlic in olive oil + S&P

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Rustle up some pesto

Reserve half for green pesto

Blend other half with the roasted red peppers & tomatoes for red pesto

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Spoon some tomato sauce into an ovenproof dish

Fill cooked pasta shells with aubergine balls + wilted spinach + dollop of red pesto

Sprinkle over some grated mozzarella

Cover with foil & heat through in oven

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Drizzle over some green pesto

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Giant pasta shells with – chicken + Parmesan  +  oregano balls &  Alfredo sauce

SugarPepper Cooks - Cookery lessons Oxford

For Alfredo sauce – in a small pan gently heat double cream + minced garlic + grated Parmesan until cheese has melted & sauce thickened

SugarPepper Cooks - Cookery lessons Oxford

Mix minced chicken + oregano + parsley + Parmesan + breadcrumbs + hint of garlic + egg + S&P

Roll in to small balls and shallow fry until cooked – put aside & keep warm

SugarPepper Cooks - Cookery lessons Oxford

Spoon some chicken stock into an ovenproof dish

Fill cooked pasta shells with chicken balls + wilted spinach

Drizzle over a little more chicken stock

Cover with foil & heat through in oven

SugarPepper Cooks - Cookery lessons Oxford

Stir  finely chopped fresh parsley into the Alfredo sauce and spoon over the shells

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