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October 31, 2008

Baked pasta shells

Preparation time: 25 minutes.
Cooking Time: Nil. Serves 4.
Baking Temperature: 200C (400F).
Baking Time: 15 minutes.

12 boiled big shell pasta
1½ cups basic tomato sauce, given below
Salt and pepper to taste

To be combined as a filling

1 cup grated paneer (cottage cheese)
1 cup blanched and chopped spinach (palak)
Salt and pepper to taste

Other ingredients

¼ cup grated mozzarella cheese
Butter for greasing

1.Place each shell pasta on a 200 mm. (8") diameter greased baking dish.
2.Fill each shell pasta with 2 tbsp of the mixture.
3.Pour the tomato sauce on top of the shell pastas evenly.
4.Sprinkle cheese on top and bake in a pre-heated oven at 200C (400F) for 10 minutes. Serve hot.


Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes approx. 1 cup.

4 large tomatoes
1 cup finely chopped onions
2 tsp finely chopped garlic
2 tbsp tomato ketchup
1 tbsp cream
1 tsp oregano
1 tbsp olive oil
Salt to taste

1.Blanch the tomatoes in boiling water.
2.Peel, cut into quarters and deseed the tomatoes.
3.Chop them finely and keep the tomato pulp aside.
4.Heat the oil in a pan, add the onions and garlic sauté for 3 to 4 minutes.
5.Add the tomatoes, tomato ketchup and salt and sauté for 4 to 5 minutes until the sauce thickens.
6.Add the cream and oregano and mix well.
7.Use as required.

Handy Tip: You can make the sauce in advance in large quantities by multiplying the above recipe and refrigerate until required.

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