Clean and chop the onions (reserve some of the green part, chopped). Clean and chop the mushrooms finely.
Fry the onions and grated garlic on the oil, add the meat, fry till white and add the mushrooms, provance spice, paprika sauce, salt and pepper. Simmer on moderate heat for about 15 mins in its own liquid then let the liquid simmer away completely. Let it cool completely.
Cook the pasta according to instructions. Scatter them on a kitchen towel with opening facing down and let them cool.
Pre-heat the oven to 200C. Butter an ovenproof dish.
Put the meat mixture with roughly chopped parsley leaves, finely chopped ham, reserved green part of onion, egg and 30g Parmesan in a processor and pulse. Salt and pepper to taste.
Put the mixture in a cake decorating bag and fill the pasta shells, pinching the ends and lining half of the shells in the dish. Pour over half of the cream, line the rest of the shells over and cover with cream and grated Parmesan.
Bake for about 15-20 mins and sprinkle over finely chopped chive.
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