Vegetarian pasta

Cheese and Tomato Baked Conchiglioni pasta

A rich, hearty baked pasta dish to warm your menu.

Cheese & tomato baked conchiglioni pasta served in a baking dish
  • 100 g spinach- cooked

  • 50 g Perfect Italiano Ricotta

  • 50 g Mainland Mozzarella Shredded

  • 40 g Perfect Italiano Parmesan Shredded

  • 5 conchiglioni-large shells of cooked pasta

  • 100 g chunky tomato sauce

  • 100 mLs Anchor Culinary Cream

  • 30 g basil leaves

  • 2 g flaked sea salt

  • 2 g pepper

  1. Combine the cooked spinach with ricotta, mozzarella and parmesan shred, mix well

  2. Stuff cooked shells with the spinach filling

  3. Combine the chunky tomato sauce and the culinary in a bowl and mix until combined, season with the salt and pepper.

  4. Pour the tomato cream sauce into a small baking dish, place stuffed pasta shells in the sauce and baked for 6-8 minutes at 180c until the cheese in the shells has browned

  5. Served in the baking dish topped with the Shredded parmesan and basil leaves

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