Pasta, Stir Fry & Side Dishes

Devilled Pasta with Light Tomato Cream


1 tbsp (15 mL) canola oil
½ cup (125 mL) diced yellow pepper
½ cup (125 mL) diced red pepper
½ cup (125 mL) diced orange pepper
1 small onion diced
2 garlic cloves, minced
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) 2% milk
1/4 cup (50 mL) white wine
2 tbsp (30 mL) fresh parsley, chopped
2 tbsp (30 mL) fresh dill, chopped
¼ cup (50 mL) grated Romano cheese
8 hard-cooked eggs, diced
Salt and pepper to taste
12 jumbo pasta shells, cooked
1 cup (250 mL) tomato sauce
2 tbsp (30 mL) fresh parsley, chopped
¼ tsp (1 mL) or to taste, red chili flakes
Fresh parsley leaves


In medium frying pan, heat canola oil over medium heat. Add all peppers, onion and garlic. Sauté vegetables until softened, about 3 – 5 minutes. Set aside.
In medium saucepan, melt butter over medium heat. Whisk in flour until mixture is heated through and smooth. Whisk in milk and stir until sauce is thickened, about 5 minutes. Remove half the sauce to a medium bowl. To the pot mixture, add wine, parsley, dill, Romano cheese, eggs, salt, pepper and cooked vegetables. Continue stirring until mixture is combined. Stuff pasta shells with egg mixture and place on a parchment lined baking sheet. Cover and reheat in a 300 ̊F (150 ̊C) 10-15 minutes.
While shells are heating, add tomato sauce, parsley and chili flakes to remaining white sauce. Reheat in microwave, 1-2 minutes.
To serve, divide tomato cream onto 6 plates. Top plated cream with 2 stuffed pasta shells. Garnish with parsley leaves.
Makes 6 servings.

Nutrients per serving:

Calories 478.2
Carbohydrate 56.7g
Protein 20.3g
Fat 18.6g
Sodium 200.9mg
Fibre 3.3g