Cafe Lula

I did not realise, when I decided to make this, how much of an arse-ache it would be to get pasta shells. I naively went to my usual supermarket and happily (that bit might be a lie, grocery shopping makes me angry) trotted (also a lie, I never trot) up and down the aisles picking up my shopping, when I got to the pasta aisle. I looked at the big pasta shapes they had. Not there. “Hmm,” I thought, “I must not be looking properly” (this happens a lot). I looked at the small pasta shells. Nope, not there either. In fact, after 10 minutes of searching (and panicking) it transpired that they did not stock large pasta shells. They had what can only be described as slightly-larger-than-small-but-not-even-medium-sized pasta shells.

“Nevermind”, I thought (this is another lie, but what I actually thought would shock my mother), “I need to go to [other supermarket] anyway. They’ll have them.” Did they have them? Did they bollocks. In fact, they didn’t even have slightly-larger-than-small-but-not-even-medium-sized pasta shells. They had pasta shells so small you could put them in your eye and still see straight.

Rather annoyed by this point, I decided to go to yet another supermarket (why yes, I am ridiculously obsessive. How did you know?). I ran to the pasta aisle, sort of, if you change your definition of running to a quick walk. I looked at the big pasta shapes. I looked at the small pasta shapes. They did not have them! Noooo! But wait! What is this? For some reason, to the right of the pasta section, with sauce jars, was the section for the large pasta shells. Hurray! So, for any UK shoppers, should you wish to get large pasta shells (or mini oreos, as I’ve also discovered this is the only place selling them anymore) then visit that supermarket whose name rhymes with mesco.

Should you encounter similar such arse-ache trying to acquire large pasta shells, please rest assured that it will be totally worth it once you find them. It’s ridiculously tasty and, if you’re like me, stuffing pasta shells will totally make you feel fancy. You sophisticated lady, you. If you happen not to be a lady, then I cannot comment on whether or not you will feel sophisticated. Sorry.

Yes, that is carpet you see in the background. No, I won’t explain. 🙂

Baked sausage and mushroom stuffed pasta shells

A Cafe Lula recipe

Serves 2

Ingredients:

150g large conchiglioni (about 16 pasta shells)

olive oil, for frying

1 large shallot, chopped

225g good quality pork sausages, skins removed (about 3, I used 97% pork)

100g mushrooms, chopped small

1/2 tsp dried oregano plus a bit more for the sauce

1/2 tsp chilli flakes

125g grated mozzarella

300g passata (or tinned chopped tomatoes)

salt and black pepper, to season

a pinch of sugar

You will need to prepare the conchiglioni according to the packet instructions. The type I bought needed to be blanched in boiling water for 3-5 minutes before stuffing and cooking in the oven for 20 minutes. The following directions are based on this.

Put the kettle on to boil and preheat the oven to 180C/350F.

In a large pan or wok, heat the olive oil over a medium-high heat and add 2/3rds of the shallot once the oil is hot. Turn the heat down to medium and fry the shallot until softened. Add the sausages and mash/break them up so that they separate (sort of like minced meat instead). Season with the black pepper, oregano and chilli flakes and stir well. Brown the sausage and then add the mushrooms. When the mushrooms have softened, remove the pan from the heat.

At this point, put the pasta shells on to cook for 3-5 minutes.

In another pan, fry the remaining slices of shallot in a little more oil. Once softened, add the passata and season it with the black pepper, salt, sugar and a pinch of oregano.

When the pasta has cooked, drain it and run it briefly under cold water to cool it down.

Find a suitably sized oven proof dish (I checked which one to use by pouring the drained pasta into it to check it fit and then removing it again. Scientific and that). Cover the bottom in a layer of the tomato sauce (about 1/3-1/2 of the sauce). Stir 65g of the grated mozzarella into the sausage mixture and stuff the pasta shells with the mixture, laying them in the oven dish as each one is finished. Top the shells with the remaining tomato sauce and grated mozzarella and bake for 15-20 minutes, until the pasta is cooked and the cheese is melted and beginning to brown in places. Eat!