These stuffed shells are a must try this Winter and you won’t need many ingredients to make them. So, the next time you’re craving pasta, make a dish of these shells, and they will surely become a new family favourite. Enjoy!
Ingredients
4 medium carrots -peeled and cut into pieces
3 medium parsnips -peeled and cut into pieces
12 jumbo pasta shells
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Finely chopped fresh parsley
Tomato sauce
Shredded Gouda cheese
Directions
- Add the carrots and parsnips to a pot of water and bring to a boil.
- Cook until you can easily pierce them with a fork.
- Drain the water and cool completely.
- Bring a pot of water to a boil and add in the pasta shells.
- Cook until they’ve softened.
- As the water for the shells heats up, purée the carrots and the parsnips using a food processor.
- Add in the garlic powder, onion powder, salt, and black pepper. Continue to purée until smooth.
- Put the purée in a bowl and mix in some parsley.
- When the shells are ready, drain the water.
- Pre-heat the oven to 350 degrees F.
- Put enough tomato sauce in an ovenproof dish so the shells will be sitting in sauce.
- Put the purée in a large ziplock bag or piping bag.
- Cut the tip of the bag and pipe some purée into a shell.
- Put the shell in the tomato sauce and continue until all the shells are stuffed.
- Sprinkle some parsley on top of the shells and top with grated cheese.
- Put the dish in the oven and loosely cover with tin foil.
- Cook for 30 minutes
- Remove the tin foil and broil until the cheese is melted.
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