The cheesy baked pasta shells are a simple and quick baked pasta with tomato and cheese.
I used the shell-shaped pasta [or lumaconi], large and ridged, ideal for stuffing [I found them at MD].
I used plenty of tomato sauce with basil and sliced + grated cheese.
Light and without béchamel.
The baked pasta shells with tomato and cheese make a complete dish because they concentrate the features that distinguish a balanced meal into a single course.
! Tip “a zucchero zero” style
Stuffed or filled pasta allows you to follow the measures of your meal plan.
It’s a great solution for when you have guests because it allows you to manage your own meal peacefully while eating like everyone else [remember: the table is conviviality].
• Weigh the shells corresponding to your measure;
• Weigh the cheeses [sliced + grated] corresponding to your measure;
distribute your cheeses into your shells.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
- 160 g shell-shaped pasta
- tomato sauce (homemade)
- 1 pinch mixed peppercorns (with grinder)
- as needed basil (in leaves)
- sliced cheese (mozzarella or string cheese)
- 2 tbsp grated cheese (caciocavallo or grana or parmesan)
Suggested Tools
- 1 Colander
- 1 Bowl
- Piping Bag disposable
- 1 Baking Dish
Preparation
Prepare abundant tomato sauce.
Cook the pasta shells al dente [they will be baked again].
I cooked them for about 2/3 of the time indicated on the package [10 minutes instead of 14 minutes].Drain them gently to avoid breaking them.
Rinse them under running water so they cool down and let them drain well.Pour the tomato sauce into a bowl, grind the pepper, and add plenty of basil leaves, then mix.
Prepare a baking dish.
Spread a thin layer of sauce on the bottom of the dish.Dip the pasta shells one by one in the sauce and arrange them in a single layer in the dish.
Cover with sliced cheese [mozzarella or string cheese].
Cover with tomato sauce.
Finish with a sprinkle of grated cheese and grind a bit more pepper.
Briefly preheat the oven.
Bake at 356°F (180°C) for 10-15 minutes in a ventilated oven until you achieve a soft and melting consistency of the cheese that fills the crevices of the pasta shells and a crispy crust on the surface.
Serve.
Your cheesy baked pasta shells are ready.
Enjoy your meal!
I usually use whole wheat pasta, and when I decide to use regular pasta, I choose one that holds up well during cooking: al dente pasta has a lower glycemic index than well-cooked pasta.
In case of guests and multiple dishes to manage, for convenience, you can prepare your stuffed pasta in advance ready to be reheated in the oven.
My trick, to prevent the surface from drying out when reheating the pasta in the oven, is to distribute a few tablespoons of tomato sauce over the surface before putting it back in the oven.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• Always prepare it respecting the proportions and food combinations indicated in your meal plan.
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