Baked Jamon Wrapped Giant Pasta Shells with Spicy Tomato Sauce


Baked Jamon Wrapped Giant San Remo Pasta Shells with Spicy Tomato Sauce

Serves: 4

Prep Time: 45 mins

Cooking time: 1hr

Substitute pasta shape: large rigatoni

Chef: Zoe and Adam


1pkt San Remo Giant Shell Pasta

20 slices of Jamon, cut into thirds


3tbsp olive oil

4 large potatoes, peeled & boiled, diced small

1cup peas

½ cup parsley, chopped

1 ½ cup grated manchego cheese

1tspn sweet paprika

1 egg

Salt & pepper


3tbspn olive oil

1sml onion, diced finely

1 garlic clove, crushed

3 anchovy fillets

400g tin of crushed tomato

1tbspn tomato puree

2tbspn paprika

1tspn chilli powder

1tbspn red wine vinegar

Pinch of sugar




1. Pre heat oven 200c.

2. Fill pasta pot with water and bring to the boil. Add 1tbspn of salt and pasta.

Cook pasta for 5mins and strain. Place under running cold water to stop pasta

from cooking.

3. Place pasta into a large baking dish and drizzle a little olive oil over the top.

Set aside.


1. In a large bowl, mix together all ingredients. Season with salt & pepper to


2. Spoon filling into pasta shells, don’t over fill shells.

3. Wrap jamon around each shell, enough jamon to cover each shell once. Set



1. In a pan on medium heat, add oil, onion, garlic and anchovies. Fry for 5mins

until soft.

2. Add paprika, chilli powder, tomato puree, crushed tomato, vinegar and sugar

and bring to the boil.

3. Simmer for 10mins and season to taste.

4. Place half the sauce into the round baking dish.

5. Arrange pasta into dish, like a star.

6. Pour remaining sauce over the top.

7. Bake in oven for 15 to 20mins. Until jamon is crispy.