Pasta Shells stuffed with Broccoli, Ham and Cream Cheese with a Rich Tomato Sauce
This was absolute heaven. I saved myself the hassle and left the parsley off for my threenager (I don't liiiike the green stuff pththpthpth) and for my 1-year old I mixed the filling and tomato sauce together for a puree and gave the pasta shells as finger food.
- 24 large pasta shells
- 1 head of broccoli
- 1 onion
- 2 cloves of garlic
- 1 spoonful of dried rosemary
- 1 spoonful of dried basil
- 700ml passata
- 80g parmesan
- 250g cream cheese
- Juice of half a lemon
- 200g shredded ham or cooked bacon
- 80g panko breadcrumbs
- A few sprigs of parsley
How To Make It
Step 1.Boil the large pasta shells until they are just before al dente. Drain and set aside.
Step 2.Cut the broccoli into florets, book for 5 minutes then drain and set aside.
Step 3.Dice an onion and 2 cloves of garlic and fry in a pan with a little olive oil. Add a spoonful of dried rosemary and basil then a 700ml bottle of passata. Cook to reduce down for 5-8 minutes, add half of the grated parmesan then set aside.
Step 4.Whilst your tomato sauce cooks, blitz up the broccoli then add to a bowl along with 250g cream cheese, juice of half a lemon and the shredded ham/bacon. Mix together.
Step 5.Pour the tomato sauce into a baking tray. Spoon the cheese mixture into the pasta shells then place on top of the sauce. Top with a handful or so of panko breadcrumbs and the remaining parmesan. Bake at 180 for 30 mins, covering the tray with foil for the first half.
Serve & Enjoy
Rich, cheesy, chewy and with hidden veg too this is great family food. Broccoli is rich in vitamins, fibre, calcium and iron so a great veg to hide!