Stuffed pasta shells

PASTA LOVELINESS IS A TREAT TO BEHOLD.

Hello my lovelys! Today is the 16th November and the weather is still amazing. It can stay like this for a good while longer. Snow can begin on Christmas Eve and I will be happy.

I am about to tantalize your taste buds with this little creation I made up with a bunch of stuff I found in the fridge that needed using. I also wanted to show case this wonderful pasta sauce I found. Have any of you tried Newman's own? This particular jar is labeled 'sockarooni' peppers, spices and the whole shebang. Honest it does! Now if you are like me and are in the habit of shopping at Costco you tend to buy way too much stuff. Like really who needs a 3 pack of Philly cheese in the fridge and a duo of ricotta cheese and a half gallon jar of artichoke hearts? That's why I had these ingredients kicking about. I only used half of them for the dish they were intended for. Which is a whole other story!

You will need:

1 box of large pasta shells

1 jar of Newman's own sockarooni sauce (it makes me giggle to say it)(sockarooni)

2 blocks Philadelphia

1 tub ricotta cheese

1 cup of chopped artichoke hearts ( I used the marinaded in oil kind)

6 slices of prosciutto

1/2 large onion chopped finely

8 basil leaves finely sliced

1 tabs chopped garlic

2 cups of old cheddar cheese

salt and pepper

1/2 teas chili flakes

Right then................ are we ready to create? Pay attention Pammie!

Cook your pasta shells as per the directions on the package then drain in cold water quickly.

Mix up your Philadelphia, ricotta, ham, artichokes, sliced basil leaves in a bowl with the salt and pepper and chili flakes.

Saute gently your onions and garlic till they are soft but not coloured in a little olive oil, then stir it into the cheese mixture.

Now here is the fun part. Stuff your shells with this mixture. I started off using a spoon but it became too fiddly so I resorted to using my fingers. Line the shells up nice and neat in an oven proof dish that you have sprayed with oil.

Now pour your sockarooni (you giggled didn't you? I told you it was a funny word) sauce over the top and your grated cheddar cheese.

Cover the whole pan with foil and bake for 30 minutes at 380. Then turn down the heat to about 350. Remove the foil and bake a further 15 minutes uncovered so the cheese gets all lovely and bubbly brown.

VOILA! C'est magnific

Serve it up with a nice green salad and you have all your food groups covered. (Perhaps spinach with pear and a nice light vinaigrette)

Oui! Je suis un genius.