Time: 45 minutes. Serves: 8


  • 1 pkt San Remo Artisan large shells

  • 300g goat’s curd

  • 1 cup chestnut meat, chopped finely

  • 150g pancetta, finely diced

  • 2 leeks, finely sliced

  • 2 tbsp butter

  • 2 cup fresh bread crumbs, coarse

  • 1 egg, slightly beaten

  • ¼ cup reggiano parmesan, grated

  • ¼ cup sage, finely chopped

  • Olive oil

  • 1x 600ml jar of tomato passata sauce

  • 1x punnet micro watercress, cut


  • 1.

    Preheat oven to 180c.

  • 2.

    Cook pasta in a large pot filled with boiling water for 5 mins. Strain and rinse under running water.

  • 3.

    Place pasta aside and drizzle a little olive oil over the pasta, to help stop the pasta from sticking.

  • 4.

    Heat butter and a little olive oil in a pan add pancetta. Cook for 2 to 3mins until fat has rendered down. Then add the leeks and turn down the heat and cook for 5 mins. Once cooked, add sage, chestnuts and place mixture into a bowl to allow too cool slightly.

  • 5.

    Place goats curd, egg, breadcrumbs and chestnut and leek mixture into a large bowl and mix together.

  • 6.

    Take a baking dish and cover the base with tomato passata.

  • 7.

    Spoon curd mixture into the shells and place them into baking dish.

  • 8.

    Sprinkle grated parmesan over the top.

  • 9.

    Place into the oven and bake for 30mins or until pasta is tender.

  • 10.

    Finish with shaved parmesan and micro watercress.

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