Cheese with Bacon Stuffed Pasta Shells

:: Great served with a crisp green salad and garlic bread ::

  { Preparation & Cooking Time: 30 Min }
        Difficulty : Average
       Meal Type : Baking  
             Serves : 4-5

       Ingredients
 • 200g (7 oz) (conchiglioni rigati (large pasta shells)
 • 2 tablespoon olive oil
 • 4 rashers of smoked bacon roughly chopped
 • 1 onion, chopped
 • 1 clove garlic, crushed
 • 50g (2 oz) crusty white bread, 
  whizzed in a food processor to make crumbs
 • 240g (9 oz) soft cheese
 • 4 tablespoon roughly chopped fresh parsley
 • 1 teaspoons chopped fresh rosemary
 • 700g (1 lb 9 oz) jar of tomato pasata (sieved tomatoes)
 • 1 (150g /5 oz) ball of buffalo mozzarella cheese, drained

          Preparation method
1. Preheat the oven to 200 degrees C (Gas Mark 6).Cook the pasta shells,
  in boiling water for 8 minutes or as directed. Drain and cool.

2. In a frying pan, heat olive oil and fry chopped bacon onion and garlic for about 5
  minutes.

3. Pour passata into a large,shallow casserole dish and stir in rosemary. mix together 
  breadcrumbs, soft cheese parsley and the bacon mixture; season with pepper.Spoon
  the bacon and breadcrumb mixture equally into the pasta shells.Sit the shells tightly
  together on top of the pasta. Tear the mozzarella into pieces and scatter over the
  pasta shells.

4. Bake in the preheated oven until the cheese has melted and started to brown about
  30 minutes.

              ENJOY