Stuffed pasta shells

Updated at: Wed, 16 Aug 2023 19:23:27 GMT

Step 1

For the stuffing, heat 2 tablespoons of the oil in a frying pan, add the onion and cook gently until soft and translucent. Add the courgette and continue to cook until it has wilted down, then add the garlic and rosemary and cook for a further 2 minutes. Remove from the heat, tip the mixture into a bowl and leave to cool..

Step 2

Heat the remaining oil in a pan and add the almonds and breadcrumbs. Toast for a few minutes over a low to medium heat until very lightly toasted. Remove from the heat and leave to cool. Mix with the onion and courgette mixture, then add the lemon zest and juice, the spinach and basil. Season and mix thoroughly.

Step 3

Cook the pasta in plenty of salted water, until just al dente, then drain and rinse under cold water until cool enough to handle.

Step 4

Make the topping. Heat the oil in a frying pan and add the garlic. Fry for a minute or so, just to flavour the oil, making sure the garlic doesn't take on any colour. Remove the garlic from the pan and discard, then add the breadcrumbs and almonds. Stir to combine and cook until very lightly toasted as before. Season and remove the pan from the heat, then add the basil leaves and set aside. Preheat the oven to 200°C/Fan 180°C/Gas 6.

Step 5

Lightly brush a large oven dish with oil. Fill each shell with a heaped teaspoon of the stuffing-just enough so the shells will still close comfortably - and place them in the oven dish. Pour the tomato sauce over the pasta, then sprinkle the breadcrumb mix on top. Bake for about 30 minutes until the topping is crisp and brown and the pasta is piping hot.

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