Ingredients
Rich tomato sauce:
1 tbsp extra virgin olive oil
2 garlic cloves, grated
10 sundried tomato halves, preserved
in oil, chopped (approx. 85g)
1 x 400g tin of chopped tomatoes
20g basil, roughly chopped
200g passata
Stuffed pasta:
250g fresh spinach
24 conchiglie shells or 12 cannelloni
tubes (about 175g)
1 x 400g tin of mixed beans, drained
and rinsed
120g peas, fresh or frozen
250g ricotta
150g feta, crumbled
Toppers:
20g pine nuts
20g Parmesan, grated
Method
Step 1:
Heat the olive oil in a saucepan and add the garlic. Cook for a couple of minutes until aromatic and then add the sundried tomatoes, chopped tomatoes, 100ml water, basil, passata and season to taste.
Cook on a low heat for around 15 minutes with the lid off.
Step 2:
In the meantime, make the pasta filling by heating a large saucepan and adding the spinach with a splash of water. Place a lid on and let the spinach wilt for a couple of minutes. Then transfer to a sieve
and squeeze out the excess water before placing in a food processor.
Add the beans and peas, and blitz until roughly smooth (approx.
2 minutes). Stir in the ricotta and feta.
Step 3:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 4:
Lightly oil an ovenproof dish (approx. 25cm x 30cm). Pour in the
cooked rich tomato sauce and spread out in an even layer.
Step 5:
Rinse the saucepan and fill with water. Bring to the boil and cook the pasta shells for 2 minutes less than the pack instructions, so they’re just cooked and holding their shape. Drain the shells and, once they’re cool enough to handle, stuff them with the filling and place all the
filled shells in the tomato sauce.
Step 6:
Scatter the pine nuts and grated Parmesan over the top and bake for
approx. 20 minutes until golden brown.
Tips:
Short on time? Scrap the tomato sauce recipe and use your favourite ready-made tomato and basil pasta sauce.
Storage:
Keeps in the fridge for 3 days. The uncooked filling can keep in the freezer for up to 1 month. Defrost overnight in fridge, then stuff your shells and cook following the recipe instructions.
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September 9, 2022 @ 3:25 pmThanks for the lovely message. It's great to hear you're enjoying the recipes from both books! It's a go to mid week dinner in my house too! ;)
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September 9, 2022 @ 3:24 pmThanks - glad you and your microbes enjoyed!
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September 9, 2022 @ 3:24 pmSo glad to hear you and you're family enjoyed!
Katia
August 8, 2022 @ 9:15 amI added feta and fresh chopped tomatoes on top and it was a win for family dinner.
Kathryn
August 8, 2022 @ 5:06 pmDelicious, perfect for veggie night!
Gail J
January 1, 2022 @ 12:08 pmDid this recipe from her latest book (got the other one too) I love how fresh the spinach, pea, ricotta and feta mix is. Plus the tomato sauce has depth of flavour. I couldn't get hold of any larger shells so used the smaller shells, part boiled, & scattered them over the tomato sauce & spread the mixture on top. Fantastic mid week dinner