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Ricotta-Stuffed Conchiglie

with Homemade Tomato Sauce & Basil Pesto

Cooking time

35 minutes

Servings

2/4

Calories

790 /serving

Conchiglie, yet another brilliant Italian pasta invention, are large shell-shaped noodles designed to embrace any ingredient thrown their way. Tonight you’ll stuff your conchiglie with a creamy mix of ricotta, asiago and baby greens, then concoct a gourmet homemade pasta sauce to enrobe each stuffed shell. Plop generous dollops of our basil pesto atop the dish, then happily bake it all up together until bubbly, golden and melted. This vegetarian dish guarantees savoury satisfaction.

We will send you:

  • 120g Baby spinach (or baby greens)
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 45ml Basil pesto
  • 398ml Tomatoes (canned)
  • 170g Conchiglie pasta
  • 25g Grated asiago
  • 225g Ricotta
  • 7.5g Tuscan sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Cashews, Pine nuts, Wheat

You will need:

Strainer
Medium oven-safe baking dish
Salt & pepper
2 Medium pots
Oil
Total Fat
35 g
Saturated Fat
13 g
Sodium
1570 mg
Total Carbs
88 g
Sugars
16 g
Protein
32 g
Fibres
10 g
Preparation
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Cook the shells
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and toss with a drizzle of oil to prevent sticking.
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Mise en place
While the shells cook, roughly chop the spinach. Mince the garlic. Peel, halve and small-dice the onion.
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Make the sauce
In a second medium pot, heat a drizzle of oil on medium-high. Add the onion and garlic; cook, stirring frequently, 2 to 3 minutes, until the onion is translucent. Add the tomatoes; season with the spice blend and S&P. Let simmer, stirring occasionally, 8 to 10 minutes, until slightly thickened.
a picture
Make the filling
While the sauce cooks, in a large bowl, combine the ricotta, chopped spinach and ½ the asiago. Stir well to combine; season with S&P.
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Assemble the dish
Spread a thin layer of tomato sauce on the bottom of a medium, oven-safe baking dish. Working one at a time, fill each cooked pasta shell with a generous spoonful of the filling. Place the filled shells in the baking dish in an even layer. Spread the remaining tomato sauce over the stuffed shells. Drizzle with the pesto and top with the remaining asiago.
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Finish & serve
Bake the ricotta-stuffed conchiglie in the oven, 8 to 10 minutes, or until the sauce is bubbly and the cheese is slightly browned. Remove from the oven and let rest for 5 minutes before dividing it between your plates. Bon appétit!