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Baked Schiaffoni stuffed with herbed vegetables

By Cooking Escapades

Pasta somehow seems to be staple every alternate week and I had a backlog of dishes to be posted. This happens to be one of them. Garofalo pasta offers pasta of rather unusual shapes which appealed to me. I liked the schiaffoni which gave me an easy option to stuff the pasta shells and bake them. In my conscious effort to eat healthy, I decided to stuff the pasta with grated herbed vegetables paired with tomato basil and white sauce, topped with some cheese and baked till brown. Yumm... how I love baked pasta which just melts into your mouth. The combined taste of white sauce, stuffed pasta shell flavoured with tomato sauce is heavenly.


1/2 packet Schiaffoni pasta shells cooked 1-2 minutes less than the package directions

2 cups grated cauliflower

1 cup grated carrot

1/2 cup red, yellow & green pepper chopped finely

4-5 cloves garlice

1/3 cup onion chopped fine

olive oil

1/2 tsp pepper

1 tsp dried tarragon

1/2 tsp chilli flakes

1/4 tsp dried parsley

1/2 tsp dried chives

salt to taste

a pinch of sugar

3 cups Tomato basil sauce

3 cups white sauce

3/4 cup grated cheese (I cannot be very choosy about cheese since parmesan is not that easily available here)


Heat a small frying pan with 2-3 tbsp olive oil. Add the garlic and saute for a minute. Add the onion and cook till translucent. Add the vegetables, salt, pepper, chilli flakes, sugar and stir fry them for a minute or two. Stir in the remaining herbs and allow it to cook covered on a slow fire for 3-4 minutes. Keep stirring the mix to ensure that it becomes completely dry. Allow it to cool.

Stuff the filling in the schiaffoni shells and keep aside. Prepare a square glass baking dish by applying some olive oil to the base of the dish. Layer the dish with some tomato basil sauce. Place the schiaffoni in a straight line in the baking dish.

Spoon some more tomato sauce on it. Cover the pasta with white sauce so that neither the pasta nor the tomato sauce is visible. Top it with some grated cheese. Bake in the oven in the middle rack at 180C for about 30 minutes or until the cheese has browned.

Remove from the oven and let it stay warm for about 15 minutes before serving.
This is my entry to Presto Pasta Nights hosted this week by Helen of Fuss Free Flavours

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