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Tomato, mascarpone and spinach conchiglioni

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Ingredients

2 tbsp tbsp olive oil olive oil
1 onions onion
(finely chopped)
2 garlic garlic
(crushed)
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
(roughly chopped)
40 g g Parmesan Parmesan
salt salt
peppers pepper
300 g g conchiglie pasta conchiglie pasta
2 tsp tsp Marmite Marmite

Tomato, mascarpone and spinach conchiglioni

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1:10 h
(103)

Method

Conchiglioni are large pasta shells, perfect for stuffing with these tasty ingredients for a pasta bake with a difference.

  1. 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.
  2. 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.
  3. 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.
  4. Bake the pasta for 25-30 minutes, until melted and bubbling. Serve piping hot with a crunchy green salad.