Okay so first off this is super fiddly and doesn’t look super appetising but I promise you it was really tasty! 00Steve even finished it with minimal complaining as I expected him to hit the roof as I interfered with perfectly good pasta….he is a pasta fiend through and through!
If you have never heard of a parmo before please let me enlighten you! It is a nickname for a chicken parmesan which is basically chicken breast coated in breadcrumbs, topped with béchamel sauce and cheese…heaven. Although that’s not very meatless monday is it I hear you ask! No it isn’t so in place of the chicken I actually use Quorn “chicken” fillets which in this you definitely can’t tell any difference. This serves one so just multiply for however many people you are cooking for.
- 1 breaded Quorn chicken fillet
- 6 giant pasta shells
- 1/3 tub Quark – #i used the tomato and basil one but plain would be fine
- 1 large handful grated mozzarella or similar cheese
- 1 jar of pasta sauce I used a smooth hidden vegetable one but use what you prefer
Cook the Quorn according to the directions on the pack.
Now you want to blanch the shells for 3-5 minutes in boiling water, this allows them to start to soften in the oven but are still firm enough to stuff them.
Whilst you are blanching the shells mix the quark and the grated cheese together in a bowl. Pour half of the jar of sauce into an oven proof dish; then start stuffing the shells with the cheese mixture and a strip of the “chicken” fillet. Place open side up into the dish, when all of the shells have been filled pour over the rest of the sauce.
Put into the oven for 23-25 minutes at 180 c. 00Steve’s input here is to check on the pasta regularly and “baste” the pasta with the sauce if you like him can’t abide crispy pasta (I say his input I did this anyway but doing it twice was apparently not enough!)