We had made some medium sized pasta shells, also known as ‘conchiglioni’, and as will all of our new pasta projects, had to test the cooking time. This time is then recorded and past on to you via our packaging and labeling.
Ingredients – Serves 2 – 3
- 8 – 9 ounces (250 grams) of pasta shells
- 2 ounces (50 grams) of prosciutto, cut into small cubes
- 6 ounces (150 grams) of spinach, cleaned
- 2 ounces (50 grams) of cream cheese Philadelphia
- 1 medium clove of garlic, lightly crushed
- 1/2 teaspoon fresh thyme
- 2 tablespoons extra virgin olive oil
- In a frying pan over a low to medium heat, heat the oil with the garlic for 30 seconds.
- Add the proscuitto and cook until crisp.
- Add the spinach and thyme to the proscuitto and cook until spinach shrinks.
- Remove the spinach mixture from the heat and set aside to cool.
- In the meantime boil the conchiglioni, drain when al dente and will put them under a stream of cold water to stop the cooking, then pour over a little olive oil and mix to ensure that they do not stick together. Fill conchiglioni with the mixture, using a spoon.
- Preheat the oven to 185C/365F.
- Mix the cream cheese with spinach and proscuitto.
- When the shells are cool enough to handle, stuff each one with a little spinach and proscuitto mix.
- Arrange the stuffed shells in one layer in a baking dish. Cover with aluminum foil and place in the center of the oven for 15 minutes or until re-heated.
- Serve immediately.