11 February 2016

Stuffed lumaconi in tomato sauce


I recently bought the chunky lumaconi pasta shells and thought that the first dish made with them should be a pasta bake, and that's what I made. I went with the classic combination of pasta, tomatoes, mozzarella and basil here. I stuffed the pasta shells with mozzarella cherries that had been rolled in pesto, covered them with a heirloom tomato sauce and a bit of extra cheese and baked in the oven.

The firm giant pasta stuffed with fragrant pesto, melting mozzarella and covered in fresh tomato sauce made a very good combination indeed. Here's my recipe.


Ingredients

Sauce:

3 large heirloom tomatoes
1 onion
3 garlic cloves
2 tbsp tomato purée
Salt to taste
Ground black pepper to taste


Stuffing:

Handful of basil leaves
2 garlic cloves
10 g pine nuts
4 tbsp olive oil
200 g mozzarella cherries

Pasta:

12 lumaconi pasta shells
Vegetarian pasta cheese


Method

Make the tomato sauce first by cooking the finely chopped onion and garlic until soft and then adding the finely chopped heirloom tomatoes. Let simmer and season to taste.

Prepare the stuffing by puréeing the pesto ingredients together and mixing them with the mozzarella cherries.

Cook the lumaconi in water until al dente, cool them down with cold water so that they are easier to handle.

Stuff the lumaconi with the mozzarella cherries and pour the tomato sauce on the top.

Grate little vegetarian pasta cheese for the top.

Bake at 180 C for about 20 minutes.




Enjoy!

Your VegHog

1 comment:

  1. I was thinking the amount of pine nuts was pretty skimpy, added lots more. There wasn't enough filling for the 12 lumaconi, only 9 got filled. Had to make more filling. I added rosemary to the sauce and half a can of black olives. It seemed like it was going to be pretty dry, so I added more liquid.
    In the end it came out good. Glad I put in the extra liquid or it certainly would have been too dry.

    ReplyDelete

Thanks for reading! I would very much appreciate any comments or suggestions from you.