Name: Vegetable-Stuffed Pasta Shells with Creamy Chive Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 zucchini, diced; 2 bell peppers, various colours, seeded and diced; 2 garlic cloves, chopped; 1 onion, diced; 2 tbsp (30 ml) olive oil; 1 can (14 oz/398 ml) diced plum tomatoes; 24 jumbo pasta shells; 1 container (220 g) creamy shallot and chive sauce; Basil leaves, for serving

Ingredients

- 2 zucchini, diced
- 2 bell peppers, various colours, seeded and diced
- 2 garlic cloves, chopped
- 1 onion, diced
- 2 tbsp (30 ml) olive oil
- 1 can (14 oz/398 ml) diced plum tomatoes
- 24 jumbo pasta shells
- 1 container (220 g) creamy shallot and chive sauce
- Basil leaves, for serving

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large non-stick skillet over medium-high heat, soften the vegetables in the oil for 5 minutes. Add the tomatoes and continue to cook until the liquid has completely evaporated and the vegetables are tender. Season with salt and pepper. Mix well.
- Meanwhile, in a large pot of salted boiling water, cook the pasta shells until al dente. Drain. Place the shells on a clean dishcloth to dry out.
- Fill the pasta shells with the vegetable mixture. Place the stuffed shells in a large, lightly oiled baking dish. Cover with foil. Bake for 10 minutes to heat through.
- In a small pot over medium heat, gently warm half of the creamy shallot and chive sauce without letting it boil, stirring constantly with a wooden spoon.
- Spoon the warm sauce onto plates and top with the stuffed shells. Spoon the remaining sauce over the pasta. Sprinkle with basil leaves.

Vegetable-Stuffed Pasta Shells with Creamy Chive Sauce

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan