Named after its shape like a conch shell, Conchiglioni pasta is the perfect vehicle for the creamy, garlicky spinach stuffing you will be making, Chef. These will be embraced by a flavourful tomato passata-based sauce featuring fresh oregano and goat’s cheese. Perfetto!
Creamy Spinach-stuffed Pasta Shells
Creamy Spinach-stuffed Pasta Shells
with toasted sunflower seeds & a marinara sauce
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Chevin Goats Cheese
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Large Pasta Shells
- Low Fat UHT Milk
- NOMU Cajun Rub
- Onion
- Onions
- Spinach
- Sunflower Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY SPINACH
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 100ml of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener, and season.
CREAMY SPINACH
Place a pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 50ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
JUST BEFORE SERVING
Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach). Cover with a lid and simmer until warmed through, 3-4 minutes.
DINNER IS SERVED
Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job, Chef!
Large Pasta Shells - 100g
Sunflower Seeds - 10g
Garlic Clove - 1
Spinach - 100g
Onion - 1
NOMU Cajun Rub - 10ml
Tomato Passata - 50ml
Chevin Goat’s Cheese - 25g
Fresh Oregano - 3g
Cake Flour - 30ml
Low Fat UHT Milk - 100ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY SPINACH
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 200ml of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener, and season.
CREAMY SPINACH
Place a pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 100ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
JUST BEFORE SERVING
Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach). Cover with a lid and simmer until warmed through, 3-4 minutes.
DINNER IS SERVED
Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job, Chef!
Large Pasta Shells - 200g
Sunflower Seeds - 20g
Garlic Cloves - 1
Spinach - 200g
Onion - 1
NOMU Cajun Rub - 20ml
Tomato Passata - 100ml
Chevin Goat’s Cheese - 50g
Fresh Oregano - 5g
Cake Flour - 60ml
Low Fat UHT Milk - 200ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY SPINACH
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the shredded spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 300ml of water. Simmer until thickening, 8-10 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener, and season.
CREAMY SPINACH
Place a pot over medium heat with 60g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 150ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
JUST BEFORE SERVING
Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach). Cover with a lid and simmer until warmed through, 4-5 minutes.
DINNER IS SERVED
Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job, Chef!
Large Pasta Shells - 300g
Sunflower Seeds - 30g
Garlic Cloves - 2
Spinach - 300g
Onions - 2
NOMU Cajun Rub - 30ml
Tomato Passata - 150ml
Chevin Goat’s Cheese - 75g
Fresh Oregano - 8g
Cake Flour - 90ml
Low Fat UHT Milk - 300ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE SEEDS
Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY SPINACH
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the shredded spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY SAUCE
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 400ml of water. Simmer until thickening, 8-10 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener, and season.
CREAMY SPINACH
Place a pot over medium heat with 80g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 200ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
JUST BEFORE SERVING
Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach). Cover with a lid and simmer until warmed through, 4-5 minutes.
DINNER IS SERVED
Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job, Chef!
Large Pasta Shells - 400g
Sunflower Seeds - 40g
Garlic Cloves - 2
Spinach - 400g
Onions - 2
NOMU Cajun Rub - 40ml
Tomato Passata - 200ml
Chevin Goat’s Cheese - 100g
Fresh Oregano - 10g
Cake Flour - 125ml
Low Fat UHT Milk - 400ml
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