Goat’s cheese and mushroom stuffed pasta shells.

Serves 4, ready in 1 hour 20 minutes.

20g 1 oz dried mushrooms (porcini).

50g 2oz butter/margarine.

2 shallots finely chopped.

200g 7oz chestnut mushrooms sliced.

1 clove garlic chopped.

3 tbsp parsley chopped.

200g 7oz large pasta shells.

50g 17oz cherry tomatoes.

2 tbsp olive oil.

200g 7oz goat’s cheese.


Oven to 170-190C 375-380F Gas mark 5.


1. Soak the dried mushrooms in hot water for 20 minutes, drain through sieve lined with kitchen paper. Reserve the soaking liquid. Heat butter/margarine in large pan add the shallots and fry without colouring for 5 minutes. Add the chestnut mushrooms and fry until softened, then add soaked mushrooms, garlic and some seasoning. Add 150ml of the mushroom liquid and cook uncovered until the liquid has almost evaporated. Stir in the parsley and remove from heat.

2. Place the shells in large pan of boiling salted water for 8 – 10 minutes until almost tender, drain well, toss in a little oil to stop sticking together.

3. Halve the tomatoes and spread over a shallow ovenproof dish. Drizzle with olive oil and some seasoning. Stuff the shells with the mushroom mixture and set the tomatoes. Chop the cheese and place into each shell. Cover lightly with foil and bake for 20 minutes, then remove the foil, sprinkle with grated cheese (vegetarian parmesan) and bake for further 20 minutes until golden brown and crisp and the pasta is tender.

Serve with mixed leaf salad and crusty bread.


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