|2 tbsp tbsp||olive oil olive oil|
|1 tbsp tbsp||tomato purée tomato purée|
|1 tins tin||chopped tomatoes chopped tomatoes|
|300 g g||cherry tomatos cherry tomato|
|125 ml ml||mascarpone mascarpone|
|200 g g||spinach spinach|
|15 g g||basil basil|
|40 g g||Parmesan Parmesan|
|300 g g||conchiglie pasta conchiglie pasta|
|2 tsp tsp||Marmite Marmite|
Tomato, mascarpone and spinach conchiglioni
Preparation time: 0:15 min
Conchiglioni are large pasta shells, perfect for stuffing with these tasty ingredients for a pasta bake with a difference.
- Fry the onion in the oil for 5 minutes over a medium heat, then add the garlic and tomato purée. Cook for a further minute, then stir through the chopped tomatoes, cherry tomatoes, Marmite and 200ml water. Simmer for 15 minutes over a medium-low heat, seasoning to taste.
- Meanwhile, preheat the oven to 220ºC/200ºC fan/gas mark 7. Bring a pan of water to the boil and cook the pasta for 5-6 minutes, until very al dente.
- Add half the mascarpone, basil and all of the spinach to the tomato sauce and mix well, simmering for 3-4 minutes until the spinach has wilted. Pour just over half of the sauce into a 2L ovenproof dish and nestle the pasta shells on top, open side up. Fill the shells with the remaining sauce, mascarpone and sprinkle over the Parmesan and diced courgette.
- Bake the pasta for 25-30 minutes, until melted and bubbling. Serve piping hot with a crunchy green salad.