
Fresh Conchiglie & Ground Beef
with Wilted Greens & Grana Padano
710 cals
20 mins
Description
Showcase deliciously fresh conchiglie at dinnertime this week. We love how this large seashell-shaped pasta has the perfect form for scooping up any ingredient you combine it with. Boil it to al dente—it’s best with a little chew left in it—and toss with browned herb- and shallot-seasoned ground beef and wilted leafy greens. Drop in some grated Grana Padano for a touch of formaggio, and in a speedy 20 minutes you’ll celebrate copious plates of pasta fastah!
Contains:
Eggs, Milk, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Ground beef
120g Baby greens (baby spinach or kale)
2 Garlic cloves
1 Shallot (or onion)
12g Beef demi-glace
225g Fresh conchiglie pasta
25g Grana Padano (contains rennet)
12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Nutrition
Total fat | 29g |
Saturated Fat | 11g |
Sodium | 1820mg |
Total carbs | 68g |
Sugar | 3g |
Protein | 46g |
Fibres | 6g |
Recipe Instructions




