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.
FIRESIDE CONCHIGLIONI BAKE
FIRESIDE CONCHIGLIONI BAKE
with flaked basa, ricotta & a cheesy Panko crust
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Basa Fillet
- Basa Fillets
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Milk
- Butter
- Water
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!
Vegetable Stock - 10ml
Basa Fillet - 1
Spinach - 100g
Conchiglioni Pasta - 125g
Ricotta Cheese - 50g
Cape Herb & Spice Smoked Paprika - 5ml
Cape Herb & Spice Chipotle Spice - 5ml
Lemon - 1
Cake Flour - 15ml
Panko Crust - 30ml
Salad Leaves - 20g
Pesto Princess Basil Pesto - 15ml
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!
Vegetable Stock - 20ml
Basa Fillets - 2
Spinach - 200g
Conchiglioni Pasta - 250g
Ricotta Cheese - 100g
Cape Herb & Spice Smoked Paprika - 10ml
Cape Herb & Spice Chipotle Spice - 10ml
Lemon - 1
Cake Flour - 30ml
Panko Crust - 60ml
Salad Leaves - 40g
Pesto Princess Basil Pesto - 30ml
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!
Vegetable Stock - 20ml
Basa Fillets - 2
Spinach - 200g
Conchiglioni Pasta - 250g
Ricotta Cheese - 100g
Cape Herb & Spice Smoked Paprika - 10ml
Cape Herb & Spice Chipotle Spice - 10ml
Lemon - 1
Cake Flour - 30ml
Panko Crust - 60ml
Salad Leaves - 40g
Pesto Princess Basil Pesto - 30ml
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!
Vegetable Stock - 40ml
Basa Fillets - 4
Spinach - 400g
Conchiglioni Pasta - 500g
Ricotta Cheese - 200g
Cape Herb & Spice Smoked Paprika - 20ml
Cape Herb & Spice Chipotle Spice - 20ml
Lemon - 2
Cake Flour - 60ml
Panko Crust - 120ml
Salad Leaves - 80g
Pesto Princess Basil Pesto - 60ml
Woolies Products in this dish
