Corn Shells n’Cheese with Sun Dried Tomatoes

Student Cooking doesn’t have to be awful…

A simple dish like sun-dried tomatoes mixed with the mascarpone and a bit of cream make a beautiful pink sauce.  If it’s been rated kid-friendly by goop, it should be great for the appetites of any hungry university student on a type budget. An alternative for this dish can be to add a vodka sauce, if there’s any left after the house party drinks, the vodka sauce will give it a nice brown crust without drying out the pasta.


(makes 4)

  • 1 lb corn shells
  • 2 anchovies
  • 4-5 sun-dried tomatoes
  • 8 ounces mascarpone (Italian cheese)
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 cup tightly packed grated parmesan cheese, plus more to taste
  • coarse salt
  • freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 sprig of thyme to garnish


Bring a large pot of water to a rolling boil and salt generously. Drop in pasta.

Meanwhile, add a tablespoon of butter to a large frying pan over medium heat. Add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. Add the cream and milk and cook for a minute. Allow to rest.

In a large blender, add the garlic/milk/cream mixture along with the mascarpone, parmesan, sun dried tomatoes and anchovies. Blend until combined.

When shells are al dente, drain and add to a baking dish. Pour the cheese mixture over the shells and mix to combine. Season with salt and pepper. Thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

Pop the shells under the broiler for about a minute or two until the cheese begins to bubble and brown. The top will be nice and crusty and the shells will still be gooey and delicious.


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