2 x 300 g canned Tuscan-style tomato and bean soup
38 conchiglie pasta shells or other large pasta shells (see tips)
500 g chicken mince
olive oil, to cook
250 g extra light cream cheese
2 tbsp water
⅓ cup grated cheese
micro herbs, to garnish
- Pour one of the tomato and bean soups into the base of a greased baking dish. Top with cooked pasta shells. Set aside.
- Cook chicken in an oiled pan. Stir through cream cheese and water. Stir over a low heat until cheese melts. Spoon into shells. Pour over second can of soup and top with grated cheese. Bake at 180°C (160°C fan forced) for 25 min. Serve with a mixed salad. Garnish with micro herbs.