Salami And Basil-stuffed Pasta Shells

By Heidi Flett

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Try this familyfavourite baked pasta shells stuffed with creamy ricotta cheese, basil and salami. You could use spicy salami instead of mild if you prefer a bit of a kick!

All you have to do is throw all your ingredients of Salami And Basil-stuffed Pasta Shells

  1. 200g large dried jumbo pasta shells (see Notes)
  2. 200g shaved mild Hungarian salami, chopped
  3. 1/2 red onion, sliced
  4. 700g jar tomato passata
  5. 500g fresh ricotta
  6. 2 1/2 cups grated pizza cheese
  7. 1/2 cup fresh basil leaves, shredded
  8. Baby rocket leaves, to serve

The instruction how to make Salami And Basil-stuffed Pasta Shells

  1. Preheat oven to 200C/180C fan-forced.
  2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Add salami and onion. Cook, stirring, for 5 minutes or until onion has softened and salami is golden. Remove from heat.
  4. Pour passata over base of an 8-cupcapacity baking dish. Combine salami mixture, ricotta, 2 cups pizza cheese and basil in a bowl. Carefully spoon 2 tablespoons of salami mixture into each pasta shell. Arrange shells, filling-side up, in prepared dish. Sprinkle with remaining cheese.
  5. Bake for 20 minutes or until golden. Serve with rocket leaves.

Nutritions of Salami And Basil-stuffed Pasta Shells

fatContent: 829.569 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 28.3 grams saturated fat
sugarContent: 52.7 grams carbohydrates
cholesterolContent: 47.7 grams protein
sodiumContent: 97 milligrams cholesterol

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