Creamy Spinach-stuffed Pasta Shells

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

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
Photo of Creamy Spinach-stuffed Pasta Shells
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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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