Baked Pasta Shell with a Mushroom and Mozzarella Filling

Name: Baked Pasta Shell with a Mushroom and Mozzarella Filling
Cuisine: Israeli
Ingredients: 2 teaspoons salt; 24 large pasta shells, approximately 6 cm (2½ in) in length; 450 g (1 lb) frozen leaf spinach; 225 g (8 oz) white closed cup mushrooms,; 40 g (1½ oz) butter; 2 cloves garlic, peeled and finely chopped; 1½ teaspoons sea salt; 40 g (2 oz) ground almonds; 225 ml (8 fl oz) single cream; 1 tablespoon chopped parsley; 1 tablespoon snipped chives; ½ teaspoon ground nutmeg; 20 grinds black pepper; ½ teaspoon paprika; 175 g (6 oz) grated mozzarella or other mild but well-flavoured cheese, such as Gruyère or Gouda; 175 g (6 oz) grated mozzarella or other mild but well-flavoured cheese, such as Gruyère or Gouda; 175 g (6 oz) grated mozzarella or other mild but well-flavoured cheese, such as Gruyère or Gouda; 175 g (6 oz) grated mozzarella or other mild but well-flavoured cheese, such as Gruyère or Gouda

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A mouthwatering mélange of mushrooms, ground almonds, spinach and cheese enclosed in giant shells of pasta under a golden, cheesy crust, this dish could persuade even the most ardent meat lover that vegetarian food can be just as satisfying as a plate of meat and potatoes!

Ingredients

2 teaspoons salt
24 large pasta shells, approximately 6 cm (

Asia
Israel
Main course
Vegetarian

Method

Bring a large pot of water, at least 2.4 litres (4 pints) in capacity, with 2 teaspoons salt to a full, rolling boil, then add the pasta shells and boil until tender, 12-14 minutes. Drain in a colander, flood with cold water to cool and drain again.

Meanwhile, allow the spinach to defrost at room temperature or in the microwave for 2 minutes on full power.

Chop the mushro