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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.
- 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.
