This is comfort in a bowl, decadent & delicious. The creamy ricotta, is perfect with the rich tomato sauce, & the comforting taste of pasta. Serve with fresh salad.

To serve 4….

300g large Conchiglie, cooked & drained.

500g spinach, lightly steamed, drained & chopped


Ricotta Cheese

• 1 Cup of cashews (soaked in water for 2 hrs, or use boiling water if short on time)

• 1 garlic clove

• 2 tbsp Nutrional yeast

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1 tbsp apple cider vinegar

• 1/3 cup of water

Blend all ingredients in a blender until smooth.


Tomato Sauce

• 1 tbsp olive oil

• 1 onion finely chopped

• 2 garlic cloves, crushed

• 200g cherry tomatoes

• 1/2 cup of sunblush tomatoes chopped (sundried are ok too)

• 1 tin tomatoes 400g

• 1 tbsp balsamic vinegar

• 1 tsp vegetable bouillon powder

• large handful fresh basil, washed & chopped

Drizzle cherry tomatoes in a little olive oil, place on a baking tray & place in an oven 180°/ gas 4 for 30 mins.

In a deep pan, gently heat oil, add onion, garlic, until soft. Add balsamic vinegar for a few minutes, followed by all tomato ingredients. Add bouillon, season with salt & pepper. Bring to boiling point, reduce & add basil.


Mix the spinach with the ricotta cheese.

In a baking dish, place the tomato sauce.

Then with a teaspoon stuff the conchiglie with the ricotta & spinach mixture.

Arrange on top of the tomato sauce.

Place in a preheated oven 200°/gas 6 & bake for 35 minutes