After a few hours of being in the garden and my daily exercise (remember! 3 times weekly 30-40 mins of treadmill, 3 times weekly 20 mins of rowing in combination with some muscle training and 1 day off) I really need some carbs and cheese, and no, I will never get a ‘sixpack’.
I must admit that I regularly inspect the stock in my cupboards to prevent expired stuff. Pasta shells are adorable but limited in use, thus ideal for my stiff body in progress : pasta shells with a cheesy filling and a tasty tomato sauce.
Boil 150 grams of pasta shells for 2p in salted water for a 5-7 mins. Be careful : they have to stay managable to fill. For the cheesy filling : 120 grams of taleggio, 50 grams of parmigiano, 1 raw egg, 3-4 table spoons of chopped fresh parsley, 1 teaspoon of dried basil, pepper, salt, nutmeg.
For the tomato sauce fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped spicy little pepper in a drizzle of olive oil. Add 800 grams of passata, 1 table spoon of dried basil, and 6 salted dried tomatoes. Simmer for 20 mins. Add pepper and salt (taste first, the dried tomatoes are already very salty). Put the tomato sauce in an oiled oven dish. Spread the filled pasta shells. Put 20-30 mins in the oven at 180°, covered with alu foil. Remove the foil and bake for another 15-20 mins.