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PREP 25 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

For the filling
  • 1 Aubergine - 1cm diced
  • 1 Red pepper - 1 cm diced
  • 1 Courgette - 1cm diced
  • 1 Red onion - diced fine
  • 2 Garlic cloves - crushed
  • 8 Cherry tomatoes
  • 250 ml Passata
  • 100 ml Water
  • Handful of green olives - chopped
  • 1 Red chilli - diced (or 1/2 if you don’t want it too hot)
  • 2 tsps Dried mixed herbs
  • 1 tsp Smoked paprika
For the pasta & topping
  • 15 Giant pasta shells - you can get them everywhere now
  • 100 g Feta - crumbled
  • 6 Cherry tomatoes - sliced thin (you can use any tom for this though)

Mediterranean Giant Pasta Shells

With a feta and tomato topping

This dish is packed full of veggie goodness and is ideal for a dinner party, family dinners and lunch preps!

1) Firstly pop on your oven to preheat at 180℃

2) Now, prep all your veggies so they are all ready to go - that’s the most time consuming part

3) Once they are all prepped get a pan on the hob with a splash of oil and pop in your red onion and peppers - fry on a medium heat for at least 5-7 mins until soft

4) Now add in your courgette, garlic, chilli and mixed herbs - fry for a further 5 mins

5) Now time for your aubergine, tomatoes and olives - cook for a further 2 mins

6) Add in your passata and splash of water - simmer on low for 5-7 mins until slight reduced

7) Whilst the sauce is simmering away get your pasta shells in to some boiling salted water and cook for 4 mins less than the packet says

8) Once the pasta is semi-cooked, drain and transfer to a deep baking dish with the open side of the shell facing upwards

9) Pour over the sauce making sure it gets in to all the pasta pockets

10) Sprinkle over the crumbled feta and lay the slices of tomato on the top - transfer to the oven for 15 mins

11) When it’s done, remove the dish carefully and leave to sit for 5 mins as the sauce will relax back in to the pasta


Enjoy!

Mediterranean Giant Pasta Shells

With a feta and tomato topping

This dish is packed full of veggie goodness and is ideal for a dinner party, family dinners and lunch preps!

PREP 25 minutes
TOTAL 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the filling
  • 1 Aubergine - 1cm diced
  • 1 Red pepper - 1 cm diced
  • 1 Courgette - 1cm diced
  • 1 Red onion - diced fine
  • 2 Garlic cloves - crushed
  • 8 Cherry tomatoes
  • 250 ml Passata
  • 100 ml Water
  • Handful of green olives - chopped
  • 1 Red chilli - diced (or 1/2 if you don’t want it too hot)
  • 2 tsps Dried mixed herbs
  • 1 tsp Smoked paprika
For the pasta & topping
  • 15 Giant pasta shells - you can get them everywhere now
  • 100 g Feta - crumbled
  • 6 Cherry tomatoes - sliced thin (you can use any tom for this though)

1) Firstly pop on your oven to preheat at 180℃

2) Now, prep all your veggies so they are all ready to go - that’s the most time consuming part

3) Once they are all prepped get a pan on the hob with a splash of oil and pop in your red onion and peppers - fry on a medium heat for at least 5-7 mins until soft

4) Now add in your courgette, garlic, chilli and mixed herbs - fry for a further 5 mins

5) Now time for your aubergine, tomatoes and olives - cook for a further 2 mins

6) Add in your passata and splash of water - simmer on low for 5-7 mins until slight reduced

7) Whilst the sauce is simmering away get your pasta shells in to some boiling salted water and cook for 4 mins less than the packet says

8) Once the pasta is semi-cooked, drain and transfer to a deep baking dish with the open side of the shell facing upwards

9) Pour over the sauce making sure it gets in to all the pasta pockets

10) Sprinkle over the crumbled feta and lay the slices of tomato on the top - transfer to the oven for 15 mins

11) When it’s done, remove the dish carefully and leave to sit for 5 mins as the sauce will relax back in to the pasta


Enjoy!