Stuffed Spinach & 'Ricotta' Conchiglie Pasta

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

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