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Ricotta-Stuffed Conchiglie

with Homemade Marinara & Basil Pesto

Cooking time

35 minutes

Servings

4

Calories

710 /serving

Conchiglie, large seashell-shaped pasta that they are, seem tailor-made to house the fresh ricotta and spinach filling we make for them tonight. They’re bathed in a homemade tomato sauce and sprinkled with delicious Parmigiano Reggiano. Then, we pop them in the oven to bake until the cheese has melted to golden perfection. The pasta is served alongside a light spinach and baby pepper salad dressed in a lemony vinaigrette. Buon appetito!

We will send you:

  • 200g Baby spinach
  • 140g Multicoloured baby peppers
  • 2 Garlic cloves
  • 1 Lemon
  • 1 Shallot (or onion)
  • 60ml Basil pesto
  • 796ml Tomatoes (canned)
  • 225g Conchiglie pasta
  • 30g Parmigiano Reggiano
  • 300g Ricotta
  • 24g Marinara spice blend (garlic, onion, brown sugar, basil, kosher salt)

Contains: Egg, Milk, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Large pot
Zester
Olive oil
Salt & pepper
2 Eggs
Strainer
Large oven-safe baking dish
Total Fat
37 g
Saturated Fat
11 g
Sodium
1250 mg
Total Carbs
73 g
Sugars
17 g
Protein
27 g
Fibres
9 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Zest and juice the lemon. Roughly chop ½ the spinach. Thinly slice the baby peppers crosswise into rounds. Peel, halve and mince the shallot. Mince the garlic.
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Make the sauce
In a medium pot, heat a drizzle of olive oil on medium. Add the shallot and garlic; cook, stirring frequently, 2 to 3 minutes, until the shallot is translucent. Add the tomatoes; season with the spice blend and S&P. Let simmer, 10 to 12 minutes, until slightly thickened.
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Cook the pasta
While the sauce cooks, add the pasta to the pot of boiling water and cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ¾ cup cooking water, drain the pasta thoroughly; toss with a drizzle of olive oil to prevent sticking.
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Make the filling
While the sauce and pasta cook, in a large bowl, combine the ricotta, chopped spinach, 2 eggs, ⅓ of the Parmigiano Reggiano, ⅓ of the lemon juice and as much of the lemon zest as you’d like; season with S&P. Stir well to combine.
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Assemble & bake the dish
To the pot of sauce, add all but 2 tbsp reserved cooking water. Spread ½ the sauce over the bottom of a large oven-safe baking dish. Fill each pasta shell with a spoonful of spinach-ricotta mixture. Lay the filled shells in the baking dish in a single, even layer; spread the remaining sauce over the shells. In a bowl, combine the pesto and remaining cooking water; drizzle on top of the shells and top with the remaining Parmigiano Reggiano. Bake, 8 to 10 minutes, or until the sauce is bubbly and the cheese is golden. Remove from the oven; let rest for 5 minutes before serving.
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Make the salad & serve
In a large serving bowl, combine the remaining lemon juice and 4 tbsp olive oil; season with S&P. Add the baby peppers and remaining spinach; toss to coat thoroughly. Divide the finished pasta between your plates. Serve the salad on the side. Bon appétit!