By Shicocooks
Roasted Bell Pepper and Feta Stuffed Pasta Shells
19 steps
Prep:20minCook:1h
Roasted bell peppers, infused with the warmth of olive oil, combine harmoniously with the creamy tang of feta cheese, all enveloped in delicate basil notes. Each pasta shell, meticulously filled with this luscious blend, rests atop a bed of velvety garlic sauce. Baked to perfection, the dish emerges golden and inviting, crowned with a sprinkle of grated Parmesan and fragrant thyme leaves. Delight in the captivating textures and savory symphony of flavors that await in this culinary masterpiece.
Updated at: Thu, 17 Aug 2023 03:48:03 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories440.3 kcal (22%)
Total Fat28.1 g (40%)
Carbs32.1 g (12%)
Sugars13.8 g (15%)
Protein18.3 g (37%)
Sodium1005.5 mg (50%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Roasted Bell Pepper and Feta Filling:
1.2kgred bell peppers
2 Tbspolive oil
1garlic bulb
salt
black pepper
basil leaves
small
200gfeta cheese
black pepper
Freshly ground, to taste
For the Giant Pasta Shells:
For the Creamy Garlic Sauce:
20gunsalted butter
1 Tbspall-purpose flour
250mlmilk
2garlic cloves
crushed
1bay leaf
Salt
black pepper
freshly ground, to taste
¼ tspnutmeg
For Assembly:
Instructions
2. Prepare the Roasted Red Pepper and Feta Filling:
Step 1
Place the bell peppers on a baking tray, drizzle with olive oil.
Step 2
- Cut the top off the garlic bulb, place on a parchment-covered piece of aluminum foil, drizzle with olive oil, and sprinkle with salt and black pepper.
Step 3
- Roast the bell peppers and garlic bulb for 40-45 minutes, flipping the bell peppers halfway through.
Step 4
- Once done, transfer the bell peppers to a bowl, cover with cling film or a lid, and set aside to cool.
Step 5
- Peel the cooled bell peppers, remove seeds, and drain excess liquid using a sieve.
3. Cook the Giant Pasta Shells:
Step 6
- Cook the pasta shells according to package instructions until al dente.
Step 7
- Rinse with cold water and place on kitchen towels to dry.
4. Prepare the Creamy Garlic Sauce:
Step 8
- In a saucepan, melt the butter, add flour, and stir continuously to form a paste.
Step 9
- Gradually add milk to the roux, stirring to avoid lumps.
Step 10
- Add crushed garlic cloves and bay leaf, bring to a boil while stirring until the sauce thickens.
Step 11
- Remove the garlic cloves and bay leaf, then season with salt, black pepper, and nutmeg. Mix well.
5. Make the Roasted Red Pepper and Feta Filling:
Step 12
- Transfer the peeled bell peppers to a bowl. Add crumbled feta cheese, squeezed garlic, basil leaves, and ground black pepper to taste.
Step 13
- Blend the mixture using an emulsion blender until smooth, then transfer to a piping bag.
6. Assemble and Bake:
Step 14
- Spread a layer of the creamy garlic sauce in a 20x20 cm baking dish.
Step 15
- Fill each pasta shell with the roasted red pepper and feta filling and arrange them in the baking dish.
Step 16
- Sprinkle the stuffed shells with grated Parmesan cheese.
Step 17
- Bake in the preheated 200°C (fan) oven for 20-25 minutes or until the tops are golden.
7. Garnish and Serve:
Step 18
- Once baked, sprinkle the dish with fresh basil leaves for an aromatic touch.
Step 19
- Serve the delicious Roasted Red Pepper and Feta Stuffed Pasta Shells and enjoy!
Notes
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