eCook Meal
FIRESIDE CONCHIGLIONI BAKE
with flaked basa, ricotta & a cheesy Panko crust
Conjure the soft scent of woodsmoke and warm glow of a fireplace: paprika-spiced basa, ricotta, spinach, and conchiglioni (pasta shells) baked in creamy bechamel sauce and a golden crust of breadcrumbs and hard cheese.
Serving guide
Choose your portion size.
POACH THE BASA
Preheat the oven to 240°C. Boil the kettle. Place 500ml of boiling water in a pot over a high heat. Stir in the stock and bring to the boil. Once boiling, place the basa fillet in the pot, pop on a lid, and remove from the heat. Allow to poach in the liquid for 5-6 minutes until cooked through. On completion, remove the fillet and place in a bowl. Return the pot of stock to a medium-high heat and bring back up to the boil. (You will be using it to cook the pasta.)
STEAM THE Spinach
Place a separate pot over a medium-high heat with 2cm of boiled water covering the base. When it starts to steam, place the shredded Spinach in a colander over the pot and cook for 3-4 minutes until wilted. Alternatively, use a steamer if you have one. Remove on completion, place in a tea towel, and gently squeeze out the excess water. Finely chop when cool enough to handle.
SMOKY BASA & PASTA
When the stock is boiling, pop in the pasta. Cook for 8-10 minutes until al dente and drain on completion. Break the basa apart into flakes using your fingers or two forks. Add the ricotta and cooked, chopped Spinach to the bowl of fish and mix to combine. Add some smoked paprika, chipotle spice, lemon zest, and lemon juice – all to taste. Give it another mix and season to taste. Add the cooked, drained pasta to the bowl and gently stir until coated. Transfer the fish pasta to an ovenproof dish and set aside.
CRISPY AND CREAMY
Place 20g of butter in a pot over a medium heat. When it starts to melt, add in the cake flour and whisk vigorously until it forms a paste. Whisk in 150ml of milk and heat for 2-3 minutes until thickened, stirring continuously. On completion, pour over the dish of pasta and scatter with the Panko Crust. Bake in the hot oven for 5-8 minutes until golden.
FRESH BUSINESS
Just before serving, toss the rinsed salad leaves with the basil pesto, a drizzle of oil, a squeeze of Lemon juice, and some seasoning.
SCRUMPTIOUS!
Dish up some creamy basa and pasta bake and serve with the pesto-dressed salad on the side. Well done, Chef!
POACH THE BASA
Preheat the oven to 240°C. Boil a full kettle. Place 1L of boiling water in a pot over a high heat. Stir in the stock and bring to the boil.Once boiling, place the basa fillets in the pot, pop on a lid, and remove from the heat. Allow to poach in the liquid for 5-6 minutes until cooked through. On completion, remove the fillets and place in a bowl. Return the pot of stock to a medium-high heat and bring back up to the boil. (You will be using it to cook the pasta.)
STEAM THE Spinach
Place a separate pot over a medium-high heat with 2cm of boiled water covering the base. When it starts to steam, place the shredded Spinach in a colander over the pot and cook for 3-4 minutes until wilted. Alternatively, use a steamer if you have one. Remove on completion, place in a tea towel, and gently squeeze out the excess water. Finely chop when cool enough to handle.
SMOKY BASA & PASTA
When the stock is boiling, pop in the pasta. Cook for 8-10 minutes until al dente and drain on completion. Break the basa apart into flakes using your fingers or two forks. Add the ricotta and cooked, chopped Spinach to the bowl of fish and mix to combine. Add some smoked paprika, chipotle spice, lemon zest, and lemon juice – all to taste. Give it another mix and season to taste. Add the cooked, drained pasta to the bowl and gently stir until coated. Transfer the fish pasta to an ovenproof dish and set aside.
CRISPY AND CREAMY
Place 40g of butter in a pot over a medium heat. When it starts to melt, add in the cake flour and whisk vigorously until it forms a paste. Whisk in 250ml of milk and heat for 3-4 minutes until thickened, stirring continuously. On completion, pour over the dish of pasta and scatter with the Panko Crust. Bake in the hot oven for 8-10 minutes until golden.
FRESH BUSINESS
Just before serving, toss the rinsed salad leaves with the basil pesto, a drizzle of oil, a squeeze of Lemon juice, and some seasoning.
SCRUMPTIOUS!
Dish up some creamy basa and pasta bake and serve with the pesto-dressed salad on the side. Well done, Chef!
POACH THE BASA
Preheat the oven to 240°C. Boil a full kettle. Place 1L of boiling water in a pot over a high heat. Stir in the stock and bring to the boil.Once boiling, place the basa fillets in the pot, pop on a lid, and remove from the heat. Allow to poach in the liquid for 5-6 minutes until cooked through. On completion, remove the fillets and place in a bowl. Return the pot of stock to a medium-high heat and bring back up to the boil. (You will be using it to cook the pasta.)
STEAM THE Spinach
Place a separate pot over a medium-high heat with 2cm of boiled water covering the base. When it starts to steam, place the shredded Spinach in a colander over the pot and cook for 3-4 minutes until wilted. Alternatively, use a steamer if you have one. Remove on completion, place in a tea towel, and gently squeeze out the excess water. Finely chop when cool enough to handle.
SMOKY BASA & PASTA
When the stock is boiling, pop in the pasta. Cook for 8-10 minutes until al dente and drain on completion. Break the basa apart into flakes using your fingers or two forks. Add the ricotta and cooked, chopped Spinach to the bowl of fish and mix to combine. Add some smoked paprika, chipotle spice, lemon zest, and lemon juice – all to taste. Give it another mix and season to taste. Add the cooked, drained pasta to the bowl and gently stir until coated. Transfer the fish pasta to an ovenproof dish and set aside.
CRISPY AND CREAMY
Place 40g of butter in a pot over a medium heat. When it starts to melt, add in the cake flour and whisk vigorously until it forms a paste. Whisk in 250ml of milk and heat for 3-4 minutes until thickened, stirring continuously. On completion, pour over the dish of pasta and scatter with the Panko Crust. Bake in the hot oven for 8-10 minutes until golden.
FRESH BUSINESS
Just before serving, toss the rinsed salad leaves with the basil pesto, a drizzle of oil, a squeeze of Lemon juice, and some seasoning.
SCRUMPTIOUS!
Dish up some creamy basa and pasta bake and serve with the pesto-dressed salad on the side. Well done, Chef!
POACH THE BASA
Preheat the oven to 240°C. Boil a full kettle. Place 1.5L of boiling water in a large pot over a high heat. Stir in the stock and bring to the boil. Once boiling, place the basa fillets in the pot, pop on a lid, and remove from the heat. Allow to poach in the liquid for 5-6 minutes until cooked through. On completion, remove the fillets and place in a large bowl. Return the pot of stock to a medium-high heat and bring back up to the boil. (You will be using it to cook the pasta.)
STEAM THE Spinach
Place a separate pot over a medium-high heat with 2cm of boiled water covering the base. When it starts to steam, place the shredded Spinach in a colander over the pot and cook for 4-5 minutes until wilted. Alternatively, use a steamer if you have one. Remove on completion, place in a tea towel, and gently squeeze out the excess water. Finely chop when cool enough to handle.
SMOKY BASA & PASTA
When the stock is boiling, pop in the pasta. Cook for 8-10 minutes until al dente and drain on completion. Break the basa apart into flakes using your fingers or two forks. Add the ricotta and cooked, chopped Spinach to the bowl of fish and mix to combine. Add some smoked paprika, chipotle spice, lemon zest, and lemon juice – all to taste. Give it another mix and season to taste. Add the cooked, drained pasta to the bowl and gently stir until coated. Transfer the fish pasta to an ovenproof dish and set aside.
CRISPY AND CREAMY
Place 60g of butter in a pot over a medium heat. When it starts to melt, add in the cake flour and whisk vigorously until it forms a paste. Whisk in 400ml of milk and heat for 4-5 minutes until thickened, stirring continuously. On completion, pour over the dish of pasta and scatter with the Panko Crust. Bake in the hot oven for 10-12 minutes until golden.
FRESH BUSINESS
Just before serving, toss the rinsed salad leaves with the basil pesto, a drizzle of oil, a squeeze of Lemon juice, and some seasoning.
SCRUMPTIOUS!
Dish up some creamy basa and pasta bake and serve with the pesto-dressed salad on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R239.99
for 4 servings · R60.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Conchiglioni Pasta needs 500 gConchiglioni Pasta 500 g 500 g at R64.99 · 100% of packR64.99
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Panko Crust
- Cape Herb & Spice Smoked Paprika
- Pesto Princess Basil Pesto
- Cape Herb & Spice Chipotle Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for FIRESIDE CONCHIGLIONI BAKE?
The preparation time for FIRESIDE CONCHIGLIONI BAKE with flaked basa, ricotta & a cheesy Panko crust is between 25 and 40 minutes.
What is the total time required to make FIRESIDE CONCHIGLIONI BAKE with flaked basa, ricotta & a cheesy Panko crust?
The total time required to make FIRESIDE CONCHIGLIONI BAKE with flaked basa, ricotta & a cheesy Panko crust is between 35 and 55 minutes.
How many servings does FIRESIDE CONCHIGLIONI BAKE provide?
4 servings
What are the main ingredients in FIRESIDE CONCHIGLIONI BAKE?
Basa Fillet, Cake Flour, Cape Herb & Spice Chipotle Spice, Cape Herb & Spice Smoked Paprika, Conchiglioni Pasta, Lemon, Panko Crust, Pesto Princess Basil Pesto, Ricotta Cheese, Salad Leaves, Spinach, Vegetable Stock
What is the nutritional information of FIRESIDE CONCHIGLIONI BAKE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare FIRESIDE CONCHIGLIONI BAKE?
FRESH BUSINESS: Just before serving, toss the rinsed salad leaves with the basil pesto, a drizzle of oil, a squeeze of lemon juice, and some seasoning. SCRUMPTIOUS!: Dish up some creamy basa and pasta bake and serve with the pesto-dressed salad on the side. Well done, Chef! STEAM THE SPINACH: Place a separate pot over a medium-high heat with 2cm of boiled water covering the base. When it starts to steam, place the shredded spinach in a colander over the pot and cook for 3-4 minutes until wilted. Alternatively, use a steamer if you have one. Remove on completion, place in a tea towel, and gently squeeze out the excess water. Finely chop when cool enough to handle. CRISPY AND CREAMY: Place 40g of butter in a pot over a medium heat. When it starts to melt, add in the cake flour and whisk vigorously until it forms a paste. Whisk in 250ml of milk and heat for 3-4 minutes until thickened, stirring continuously. On completion, pour over the dish of pasta and scatter with the Panko Crust. Bake in the hot oven for 8-10 minutes until golden. POACH THE BASA: Preheat the oven to 240°C. Boil a full kettle. Place 1L of boiling water in a pot over a high heat. Stir in the stock and bring to the boil.Once boiling, place the basa fillets in the pot, pop on a lid, and remove from the heat. Allow to poach in the liquid for 5-6 minutes until cooked through. On completion, remove the fillets and place in a bowl. Return the pot of stock to a medium-high heat and bring back up to the boil. (You will be using it to cook the pasta.) SMOKY BASA & PASTA: When the stock is boiling, pop in the pasta. Cook for 8-10 minutes until al dente and drain on completion. Break the basa apart into flakes using your fingers or two forks. Add the ricotta and cooked, chopped spinach to the bowl of fish and mix to combine. Add some smoked paprika, chipotle spice, lemon zest, and lemon juice – all to taste. Give it another mix and season to taste. Add the cooked, drained pasta to the bowl and gently stir until coated. Transfer the fish pasta to an ovenproof dish and set aside.
What should be prepared from my kitchen to make FIRESIDE CONCHIGLIONI BAKE?
Basa Fillet, Cake Flour, Cape Herb & Spice Chipotle Spice, Cape Herb & Spice Smoked Paprika, Conchiglioni Pasta, Lemon, Panko Crust, Pesto Princess Basil Pesto, Ricotta Cheese, Salad Leaves, Spinach, Vegetable Stock
How many calories does FIRESIDE CONCHIGLIONI BAKE have?
calories
How much fat content does FIRESIDE CONCHIGLIONI BAKE have?
grams