Recipe Book

Venetian-style Pasta Shells stuffed with Courgettes and Sage

Updated: 22 Nov 2018

Ingredients

• 150g conchigli
• Olive oil
• 1 courgette, finely diced
• 1 large onion, finely diced
• 1 tbsp dried sage
• 1 tin chopped tomatoes
• 1 tsp dried parsley
• 40g grated cheese
• Salt and pepper

For the sauce

• 20g salted butter
• 20g plain flour
• 200ml milk
• Pinch nutmeg

Method

1. Preheat oven to 200c.
2. Place the chopped tomatoes in a small sauce pan with the salt, pepper, and parsley. Simmer for about 15 minutes until reduced.
3. For the veg stuffing, combine the oil, courgette, and onion (all very finely diced) in a frying pan with the sage and a touch of salt and pepper. Saute for about 10 minutes until golden.
4. Cook the pasta in boiling water for about 10 minutes.
5. To make the bechamel sauce, melt the butter in a medium saucepan until foaming. Add the flour and cook for 1-2 minutes until pale golden, stirring continuously. Add the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Once all the milk has been added, bring to the boil and then reduce the heat and simmer for about 5 - 10 minutes until thickened and smooth. Season and add the nutmeg.
6. Once everything is ready, combine the courgette/onion with the pasta shells and bechamel sauce. Stir really well to combine.
7. In a baking dish, pour out the tomato sauce. Then layer the bechamel/pasta on top and top with the grated cheese. Bake in the oven for about 10 minutes until golden.

N.B this recipe is actually designed to be used with conchiglioni (giant pasta shells). Allow about 5 per person, and once cooked, remove from the boiling water and drain on kitchen paper. Only put about half the bechamel in with the veg. Stuff the shells with the veg/sauce mixture. Place the giant shells on top of the tomato in the baking dish and drizzle remaining bechamel on top / around. Top with cheese as before.