eCook Meal
Dreamy Spinach-stuffed Pasta Shells
with toasted sunflower seeds & a marinara sauce
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!
Serving guide
Choose your portion size.
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 Garlic until fragrant, 30-60 seconds. Add the 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 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 [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the Oregano. Remove from the heat, add a sweetener (to taste), and season.
CREAMY Spinach
Place a pot over medium heat with 20g [40g]|#7DA0D7 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 [100ml]|#7DA0D7 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 sunflower seeds, and garnish with the remaining Oregano and the cheese. Good job, Chef!
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 Garlic until fragrant, 30-60 seconds. Add the 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 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 [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the Oregano. Remove from the heat, add a sweetener (to taste), and season.
CREAMY Spinach
Place a pot over medium heat with 20g [40g]|#7DA0D7 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 [100ml]|#7DA0D7 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 sunflower seeds, and garnish with the remaining Oregano and the cheese. Good job, Chef!
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 Garlic until fragrant, 30-60 seconds. Add the 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 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 [400ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the Oregano. Remove from the heat, add a sweetener (to taste), and season.
CREAMY Spinach
Place a pot over medium heat with 60g [80g]|#7DA0D7 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 [200ml]|#7DA0D7 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 sunflower seeds, and garnish with the remaining Oregano and the cheese. Good job, Chef!
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 Garlic until fragrant, 30-60 seconds. Add the 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 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 [400ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the Oregano. Remove from the heat, add a sweetener (to taste), and season.
CREAMY Spinach
Place a pot over medium heat with 60g [80g]|#7DA0D7 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 [200ml]|#7DA0D7 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 sunflower seeds, and garnish with the remaining Oregano and the cheese. Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.80
for 4 servings · R41.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Chevin Goat’s Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Large Pasta Shells
- NOMU Cajun Rub
- Cake Flour
- Tomato Passata
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dreamy Spinach-stuffed Pasta Shells?
The preparation time for Dreamy Spinach-stuffed Pasta Shells with toasted sunflower seeds & a marinara sauce is between 25 and 45 minutes.
What is the total time required to make Dreamy Spinach-stuffed Pasta Shells with toasted sunflower seeds & a marinara sauce?
The total time required to make Dreamy Spinach-stuffed Pasta Shells with toasted sunflower seeds & a marinara sauce is between 35 and 55 minutes.
How many servings does Dreamy Spinach-stuffed Pasta Shells provide?
4 servings
What are the main ingredients in Dreamy Spinach-stuffed Pasta Shells?
Cake Flour, Chevin Goats Cheese, Garlic, Grated Italian-style Hard Cheese, Large Pasta Shells, Low Fat UHT Milk, NOMU Cajun Rub, Onion, Oregano, Spinach, Sunflower Seeds, Tomato Passata
What is the nutritional information of Dreamy Spinach-stuffed Pasta Shells?
Calories: 727.7, Carbs: 99 grams, Fat: grams, Protein: 32.5 grams, Sugar: 17.7 grams, Salt: 1655 grams
How do I prepare Dreamy Spinach-stuffed Pasta Shells?
CREAMY SPINACH: Place a pot over medium heat with 20g [40g]|#7DA0D7 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 [100ml]|#7DA0D7 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. CREAMY SAUCE: Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the 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 [200ml]|#7DA0D7 of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat’s cheese and ½ the oregano. Remove from the heat, add a sweetener (to taste), and season. DINNER IS SERVED: Plate up the saucy pasta, sprinkle over the sunflower seeds, and garnish with the remaining oregano and the cheese. Good job, Chef! 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. 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 garlic until fragrant, 30-60 seconds. Add the spinach and cook until wilted, 2-3 minutes. Remove from the pan.
What should be prepared from my kitchen to make Dreamy Spinach-stuffed Pasta Shells?
Cake Flour, Chevin Goats Cheese, Garlic, Grated Italian-style Hard Cheese, Large Pasta Shells, Low Fat UHT Milk, NOMU Cajun Rub, Onion, Oregano, Spinach, Sunflower Seeds, Tomato Passata
How many calories does Dreamy Spinach-stuffed Pasta Shells have?
727.7 calories
How much fat content does Dreamy Spinach-stuffed Pasta Shells have?
grams