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Baked stuffed shells

Simple Pasta : Baked stuffed shells | Make easy pasta from scratch

A tomato-based baked stuffed shell pasta with the goodness of tofu, asparagus and mushrooms.
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Servings: 4
Course: Brunch, Dinner, Lunch, Main Course, Party Food
Cuisine: International, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Pasta shell
  • 2 cups Tomato puree
  • 6 cloves Garlic
  • 2 tsp Pasta seasoning Italian herbs
  • ½ to ¾ cup Milk
  • ½ tsp Oregano
  • Salt
  • 4 slices Mozarella cheese
Shell filling
  • ½ block Tofu
  • 6 Mushroom
  • 8 Asparagus small
  • Salt
  • Pepper

Equipment

  • Electric oven

Method
 

Pasta sauce
  1. Add oil in a pan.
  2. When the oil is hot enough add chopped garlic and saute for a while.
  3. Add tomato puree and cook.
  4. Add salt.
  5. Add Italian herbs and mix well.
  6. Next, add oregano.
  7. Add pepper.
  8. Now it is the time to add milk.
For pasta
  1. Meanwhile, boil water in a pan.
  2. Add pasta and cook until ¾th of the pasta is cooked.
  3. Strain the water and rinse with normal water.
  4. Keep aside.
For filling
  1. Add oil in a pan.
  2. Add chopped asparagus and saute for a while.
  3. Add chopped mushrooms and cook for few minutes until the mushroom turns colour slightly.
  4. Add mashed/scrambled tofu.
  5. Season with crushed pepper and salt.
Assemling
  1. Preheat the oven for 180 C for 10 minutes.
  2. Place the shells in a plate.
  3. Stuff the filling carefully. Make sure the filling is not overflowing.
  4. Place a piece of cheese if you prefer or leave it as it is.
  5. Pour the pasta sauce in a glass baking dish.
  6. Arrange the shells in a way that the top of the shell portion is facing upward to prevent spilling.
  7. Pour sauce on top of the shells and cover.
  8. Sprinkle the grated/ sliced cheese on top of the pasta to decorate.
  9. Bake the pasta for10 minutes.
  10. Now baked pasta shell is ready to serve.
  11. To experience the best taste,¾ serve immediately.

Notes

  • Make sure to cook the pasta 3/4 as we are going to bake them again.
  • When stuffing the filling inside the shell make sure they are not overflowing.
  • Handle the shells carefully while stuffing the filling as they tend to tear when force is used.
  • Assemble the pasta in the sauce and cooked immediately. Otherwise, the sauce we use will be absorbed by the pasta and becomes soggy.
  • Serve the pasta immediately for a better taste. If you keep for longer the pasta will absorb the sauce and will become soggy.