Serves 4-5
Ingredients
250g large pasta shells
482g Truff Black Truffle Pomodoro Pasta Sauce
250g mascarpone
60g red leicester cheese
60g mature cheddar cheese
40g parmesan
1/2 minced garlic clove
Fresh parsley
Fresh thyme
Fresh rosemary
Sea salt and cracked black pepper
Pinch of panko breadcrumbs
Method
- Add the pasta shells in salted boiling water and cook 5-6 minutes so they are soft enough
- Once cooked, drain the pasta shells and leave to cool
- In the meantime, add the mascarpone, red leicester, mature cheddar, parmesan into a bowl alongside the minced garlic clove, finely chopped parsley, thyme, rosemary and a good pinch of salt and pepper and mix until smooth
- Once the pasta shells are cool enough to touch, one by one spoon the mixture into the shells
- Pour the Black Truffle Pomodoro Pasta sauce into a round casserole, then add the stuffed shells on top of the sauce
- Sprinkle the shells with parmesan and panko breadcrumbs and cover with the casserole lid or tin foil (this prevents the pasta shells from drying out)
- Cook in the oven for 15-20 minutes, or until the cheese is golden and crispy
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