120 g Large Pasta Shells.
100 g Salami. My preference is for something with a little spice chopped into 3-5mm dice.
1 Onion. About 75g finely diced.
2 Garlic Cloves. Finely Sliced.
2 Tbsp Tomato Puree.
250 ml Tomato Passata. Tomato sauce in the US apparently.
25 g Bread Crumbs.
20 g Butter.
200 g Soft Goats Cheese.
Parmesan Cheese For Grating.
Chives. Chopped (optional).
- Cook the pasta shells in boiling salted water until cooked a little less (90 seconds or so) than you would to serve normally.
- Heat your skillet over a medium heat and add the salami to the dry pan and allow to cook so it release the oil for 5 minutes.
- After 5 minutes remove around half of the salami and set aside then add in the onion and garlic and cook in the oil for 3 minutes.
- Now add in the tomato puree and stir in before adding the passata, reducing the heat to low and cooking for 10 minutes, test for seasoning and add salt and pepper as required.
- Whilst the sauce is cooking preheat your oven to 180°C.
- Melt the butter in a frying pan and fry off the breadcrumbs until golden and the drain on some kitchen paper.
- Divide the cooked salami that you set aside into the bottom of the pasta shells and then stuff with the soft goats cheese.
- Sprinkle over the breadcrumbs and the the grated Parmesan cheese and arrange in a single layer over the tomato sauce and transfer to the oven and cook for 30 minutes.
- Sprinkle with chopped chives when ready to serve.
We all know that cast iron gets hot so be careful when cooking with one of these bad boys.
Original Recipes visit: Skillet Goats Cheese Stuffed Pasta Shells @ krumpli.co.uk