The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Use a 23 cm. x 30 cm. pan.


2 Tbsp. olive oil

1 large onion, chopped finely 500 g. ground beef

1 egg, beaten

3 sprigs of pars­ley, chopped finely 3 sprigs of cilantro, chopped finely 4 sprigs of basil, chopped finely 2 cloves of gar­lic

Salt and pep­per to taste

500 g. pasta shells

Lin­ing of pan:

2 toma­toes, sliced 1 cup spinach leaves


2 Tbsp. olive oil

1 onion, chopped finely 3 Tbsp. to­mato paste

4 cloves of gar­lic, crushed 1-1½ cups wa­ter

¼ tsp. sugar

3 basil leaves, chopped finely ½ tsp. spicy red pep­per 1 Tbsp. sweet pa­prika

Salt and pep­per to taste

Heat the olive oil in a pan and sauté onion un­til golden brown. Add the meat and sauté un­til it’s all bro­ken up and turned gray.

Trans­fer to a medium bowl and add the egg and mix. Add the pars­ley, cilantro, basil, gar­lic, salt and pep­per. Mix and ad­just sea­son­ing. Fill the shells with the mix­ture.

Grease a pan and line it with toma­toes and spinach. Ar­range the shells so that they’re tightly fitted into the pan.

To make the sauce, heat a pan with oil and sauté the onions un­til they are golden brown. Add the to­mato paste and the rest of the in­gre­di­ents and mix. Bring to a boil and cook over a low flame for 2-3 min­utes.

Pour the sauce over the stuffed shells. Make sure all the shells are cov­ered. Cover with alu­minum foil and bake in an oven that has been pre­heated to 180°C (355°F) for 30 min­utes. Serve hot.

Level of dif­fi­culty: Medium. Time: 60 min­utes. Sta­tus: Meat.

You can swap the beef for ground chicken if you pre­fer. You can use dif­fer­ent herbs. You can swap the spinach for thin slices of light green squash. TIPas­cale

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