Goats and Nduja Cheese Stuffed Pasta Shells Recipe

Baked stuffed pasta shells with goats cheese, peppers and ndjua.

Goats and Nduja Cheese Stuffed Pasta Shells Recipe

I love stuffed pasta shells, and these glorious treats are stuffed with nduja paste, shallots, red peppers and goat's cheese then baked in a skillet in a tomato and basil sauce.

Course Main Course

Cuisine Anglo Italian

Keyword baked stuffed shells, stuffed pasta, stuffed pasta shells, stuffed shells with meat and cheese

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 721kcal

Author Brian Jones

Ingredients

175 g Large/Giant Pasta Shells 6oz
75 g Nduja 2½oz
150 g Goats Cheese 5oz
1 Large Echalion or Banana Shallots 70g
1 Red Bell Pepper
400 g Tomato Passata 1⅔-1¾ Cups
4 Garlic Cloves
2 tablespoon Olive Oil
24 Large Basil Leaves (plus extra for garnish)
3-4 tablespoon Coarse Dried Breadcrumbs

Instructions

Bring a 20cm or 8" saucepan of well-salted water (I use 1½ teaspoons of salt in a pan this size) to a boil and cook the pasta shells until al dente. Then drain and cool until you can handle them.
Cut the shallot in half, peel it and then dice it as finely as you can.
Remove the seeds and the core from the red pepper and then cut it into a 5-6mm (¼") dice.
Peel and chop the garlic cloves as finely as you can.
Shred the basil leaves as thinly as you can.
Heat a 28cm or 11" oven-proof frying pan or skillet over a medium heat and add the olive oil and garlic, and cook gently for 1-2 minutes. If the garlic begins to colour, reduce the heat a little.
Pour in the tomato passata, reduce the heat to low and allow the sauce to cook gently whilst you stuff the pasta shells.
When the pasta shells are cool enough to handle, stuff them.
Start with a little of the nduja, then sprinkle in a little of the diced shallot, followed by the goat's cheese. Repeat this with the remaining pasta shells.
Remove the sauce from the heat and stir in the shredded basil.
Arrange the stuffed pasta shells on the sauce, sprinkle over the breadcrumbs, then transfer to the oven and bake at 200°C or 400°F for 20 minutes.

Video

Notes

If the pasta looks like it is getting a little too crispy at the edges cover the pan with a lid or some foil.

Nutrition