Even though stuffing pasta has been a thing for years, it’s gaining more and more popularity. So obviously I have to bless you with a simple recipe so you can enjoy the trend too!
To make any delicious pasta dish you need only a handful of ingredients: the pasta, salt, olive oil and a good tomato sauce! I mean just think about it…Is there anything more satisfying than a saucey bowl of warm pasta? Now, how about some cheese? Add some cheese and you end up with a classic foolproof combo made in heaven, right?
I couldn’t just stuff the conchiglione with cheese though, typically adding something green always makes a dish look like you added that little extra effort. Seeing as spinach is one of my favourite vegetables especially when mixed with copious amounts of cheese, it was the perfect “green” to add to my dish!
So there you have it, my stuffed shells sitting in a rich tomato sauce stuffed with spinach and creamy cheese, and of course…. Topped with MORE CHEESE!!
A little fun fact for you guys, you might think of spaghetti paired with tomato sauce as a classic Italian dish, however, believe it or not the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797, meanwhile tomatoes didn’t even become part of the Italian diet until the 1800s. So the tomato-based pasta sauces we typically think of as Italian e.g bolognese actually have their roots originating elsewhere. Nevertheless, whoever came up with these food combinations is my hero! Here is my take on this classic combo for you!
|Prep Time: 25 minutes||Cooking Time: 40 minutes||Total Time: 1 hour 5 minutes|
Course: Main Dish
Key words: Conchiglioni, pasta bake, cream cheese, spinach
- 200g Conchiglione
- 100g Spinach
- 120g Cream Cheese
- Freshly Ground Black Pepper
- 1 Tsp Honey
- 1 Tsp Paprika
- 1/2 Tsp Chilli Flakes
- 1/2 Tsp Basil
- 3/4 Tsp Salt
- 1.5 Tsp Olive Oil
- 150g Tomato Passata
- 1Tbsp Tomato Puree
- 60mls Pasta Water
- 90g Cheddar Cheese
- Boil the conchiglione in lightly salted water until tender and flexible, depending on the type, this may take 10 to 25 minutes, therefore keep an eye on it or follow the packet instructions.
- Finely chop the spinach and add it to a bowl, to that add the cream cheese, and some black pepper to taste. Cover this and set aside.
- Once the pasta has boiled, drain it but keep 60mls or the pasta water.
- In another bowl mix together the salt, honey, paprika, chilli flakes, basil, pasta water, olive oil, tomato passata and puree.
- Pour the prepared tomato sauce into a small casserole dish.
- Preheat your oven to 180 degrees C/ 356 degrees F
- Take each conchoglione shell one by one and stuff with the cream cheese filling and place on the sauce.
- Once all the shells have been stuffed cover the dish with foil and bake for 25 minutes. After 25 minutes, uncover the pasta, add the cheddar cheese and bake for 15 minutes.
Serve and enjoyx