Ingredients Conchiglioni (jumbo pasta shells) - 25
Olive oil - 1 tbsp
Quorn mince - 300 g Taco seasoning - 2 tsp
Low fat cream cheese - 115 g
Chopped tomatoes - 400 g tin
Salsa - 225 g jar
Cheddar cheese - 100 g, grated
1) Add the pasta shells to a pan of boiling water and cook for about 10
minutes until al dente (don't let them get too soft or
they'll break when you try to fill them). Drain and set aside for a
couple of minutes until the shells are cool enough to handle.
2) Meanwhile, heat the olive oil in a frying pan and add the quorn mince. Cook for 5 minutes, stirring occasionally. Sprinkle over the taco seasoning and then add the cream cheese to the pan. When the cream cheese has melted stir well to combine the quorn and cheese and then set aside.
3) Pour the chopped tomatoes into a large oven-proof dish. Fill each shell with the quorn and cheese mix and then place them, open-side up, in the dish until you've used up all the shells. Pour over the salsa and then cover with foil.
4) Bake at 175°C for 30 minutes. Remove the foil and sprinkle over the cheddar cheese. Bake for another 15 minutes. Serves 4.