Cheesy Egg and Tomato Pasta Shells
ContinentalKidsGolden eggsMedium
Pasta shells stuffed with a soft egg and cheese filling, baked in a mild tomato sauce. A comforting, cheesy dinner kids dig into happily.
Prep time15 min
Cook time25 min
Total time40 min
Servings3
Ingredients
- 12 large pasta shells
- 2 eggs
- 1/2 cup grated mozzarella cheese
- 1 cup tomato sauce
- 1 teaspoon oil
- 1 pinch salt
Method
- Boil the shells for 8 minutes, drain and cool slightly.
- Whisk eggs with half the cheese and salt.
- Spoon the mix into each shell.
- Spread tomato sauce in a baking dish, place shells on top and sprinkle with the rest of the cheese.
- Bake at 180C for 15 minutes until bubbling.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)14 g
Fat (estimate)12 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cool the shells a little before filling so little hands can help. Use a mild, no-chilli tomato sauce. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.