Sheesey Stuffed Pasta Shells with Nduja Sauce
Make your weeknight dinner a hit with our Sheesy Stuffed Pasta Shells with Nduja Sauce! Made with Sheese Mozzarella Flavour Grated, these jumbo pasta shells are loaded with melted mozzarella, fresh spinach, and basil, topped with spicy Nduja sauce, and baked to perfection - find the full recipe below!
Serves
Ingredients
For the sauce
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>¼ tsp chilli powder<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp plant-based nduja paste<item-todo-done><item-todo-done>700ml Passata<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done>
For the pasta shells
<item-todo-done>100g - jumbo pasta shells<item-todo-done><item-todo-done>200g - Sheese Grated Mozzarella<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>20g basil<item-todo-done><item-todo-done>1 lemon<item-todo-done>
Before you start
Oven 180*C fan | Ovenproof skillet with lid | Large Saucepan
Prepare the ingredients
- Peel and finely slice the onion
- Trim, deseed, core and finely slice the pepper
- Peel and grate the garlic
- Roughly chop the spinach
- Pick the basil leaves and finely slice, saving some to garnish
For the sauce
- Heat 2 tbsp olive in oil in the frying pan over a medium heat
- Add the onion, a pinch of salt and stir for 3-4 minutes to soften
- Add the garlic and stir for 1 minute
- Add the pepper and stir for 3-4 minutes
- Add the paprika, oregano, and chilli and cook for 1 minute
- Add the nduja and tomato puree and stir for 1 minute
- Add the passata, stir to combine, reduce the heat to a gentle and simmer and leave to reduce for 7-8 minutes
- Taste and season to perfection with salt, pepper and a little sugar if you think it needs it
Prepare the pasta
- Bring a large pan of salted water to the boil, add the pasta shells to the water and cook for 8 minutes until al dente
- Drain with a colander and drizzle over a little olive oil to stop them from sticking
- Roughly chop the spinach and add to a large bowl
- Add the Sheese, zest of one lemon, a pinch of salt and pepper, around 50 ml water and stir vigorously until the mixture is well combined and slightly mulched
- Fill each pasta shell with 1 tbsp of the mixture
Assemble and bake
- Spread the sauce evenly across the bottom of the skillet
- Top with the filled pasta shells in a decorative fashion, sprinkle over the remaining Sheese, squeeze over the juice of one lemon, drizzle over a little olive oil, sprinkle over a little black pepper, put the lid on the skillet, put the skillet in the oven and roast for 15 minutes
- Take the lid off, put the skillet back in the oven and roast for a further 5 minutes until the Sheese has melted and the sauce is bubbling
Time to serve
- Take the skillet out of the oven
- Spoon the filled pasta shells and sauce into serving bowls and serve immediately