Baked and Filled Pasta
7,0 / 10
- 8 cups Pasta shell
- 3.333 cups ground chicken
- 2 cloves garlic cloves (finely chopped)
- 1 Tbsp tomato puree
- 1 tsp thyme
- 2 Tbsps olive oil
- 4 tomatoes
- ½ cup Crème fraiche
- 1 ⅔ cups cream
- 2 eggs
- 1 cup grated Cheese
- freshly ground peppers
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 2 Tbsps chopped parsley
Cook the pasta shells in boiling, salted until very al dente. Refresh in cold water and drain well.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice.
Heat the oil and brown the mince, breaking it up to brown right through. Add the garlic and tomato puree, fry briefly, then add the tomatoes. Stir in the creme fraiche and simmer gently for 10-15 minutes. Add the thyme and season to taste with salt and pepper. The mixture should not be too liquid.
Fill the pasta shells with the mixture (it's best to use a teaspoon for this) and place in a baking dish.
Mix the cream with the eggs and grated cheese and season with salt and pepper. Pour over the pasta shells.
Sprinkle with Parmesan and dot with butter and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 25-30 minutes. Serve sprinkled with parsley.