Named after its shape like a conch shell, Conchiglioni pasta is the perfect vehicle for the creamy, garlicky spinach stuffing. These will be embraced by a flavourful tomato passata-based sauce featuring fresh oregano and goat’s cheese. Perfetto!
Dreamy Spinach-stuffed Pasta Shells with toasted sunflower seeds & a marinara sauce
Ingredients
- 200 g Large Pasta Shells
- 20 g Sunflower Seeds
- 1 Garlic Cloves peel & grate
- 200 g Spinach rinse & roughly shred
- 1 Onion peel & slice
- 20 ml NOMU Cajun Rub
- 100 ml Tomato Passata
- 50 g Chevin Goat's Cheese
- 5 g Fresh Oregano rinse & pick
- 60 ml Cake Flour
- 200 ml Low Fat UHT Milk
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
Instructions
- PASTA Bring a pot of salted water to a boil for the pasta until al dente, 17-20mins. Drain, reserving a cup of pasta water, and toss through
- TOAST THE SEEDS. Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
- GARLICKY SPINACH Return the pan to medium heat with a drizzle of oil and a knobof butter. When hot, fry the grated garlic until fragrant,
- 30-60 seconds. Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.
- CREAMY SAUCE Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4.5 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 200ml of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat's cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener (to taste), and season.
- CREAMY SPINACH Place a pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 100ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 1-2 minutes. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.
- JUST BEFORE SERVING Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach).Cover with a lid and simmer until warmed through, 3-4 minutes.
- DINNER IS SERVED Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job,
