Ingredients
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
Ingredients:
1pkt San Remo Giant Shell Pasta
20 slices of Jamon, cut into thirds
FILLING –
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
SAUCE –
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
Method
Method:
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.
FILLING –
1. In a large bowl, mix together all ingredients. Season with salt & pepper to
taste.
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
aside.
SAUCE –
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.
