Veggie Filled Pasta Shells With A Roasted Red Pepper Harissa Sauce

Instructions

1. Preheat grill/broiler 200°C
2. Place red peppers and tomatoes on a lined oven tray, drizzle with olive oil, season with salt and pepper and grill for 20 minutes, turning every 5 minutes to ensure an even grill, set aside.
3. In a food processor, blitz the roasted red peppers and tomatoes with garlic, parmesan, lemon juice, harissa paste, salt, black pepper, chilli flakes and cream. 
4. Change the oven from grill mode to conventional 180C
5. Cook pasta shells in boiling salted water for just under the packet cooking instruction time, about 90% al dente, drain, refresh with cold water and set aside to cool
6. In the same (washed) food processor, blitz together the broccoli and spinach until it is all a thick paste, add the eggs, feta, Philadelphia, parmesan, garlic powder, onion powder, oregano, pepper, salt and chilli flakes, blitz again and make sure everything is well combined
7. Pour 80% of the red pepper sauce into the bottom of your serving dish, fill each pasta shell to the top with the filling and place the shells in the dish on top of the tomato sauce. You may need two layers of the shells depending on the size of your dish
8. With the remaining 20% of the sauce, fill the gaps between the pasta shells using a teaspoon
9. Grate a little parmesan over the top of the shells, add a twist of black pepper and a pinch of chilli flakes to the top
10. Bake in the oven for 20 minutes until bubbling
11. Serve hot and enjoy!