spinach, butternut squash + ricotta conchigle

on

I drew inspiration for this pasta dish from a lovely fellow instagrammer, @mrssinge. This really is a tasty, filling, nutritious and low fat dish that is worth the effort to make it. You can cut corners and reduce the prep time by buying a tub of simple tomato pasta sauce but it’s really worth making your own.

 The large pasta shells I found in Aldi, and you don’t need many for a filling dinner so is pretty good on the weightwatchers points.  I also made a broccoli and ricotta version for the boys who aren’t fans of BNS but love broccoli (just mix in cooked broccoli with the ricotta instead). Theres many potential filling combos to try! Overall a winner, enjoy, Mrs H x

Serves 4

Ingredients

For the tomato sauce:
1 carton passata

2 garlic cloves, finely chopped

1 onion, chopped

Splash balsamic vinegar 

Handful fresh basil

Seasoning


For the conchigle:

400g Giant conchigle

1 Butternut squash (peeled and coursely grated) 

Bag of spinach, chopped

1 tub of ricotta 

Seasoning

Grated Parmesan


Method

Cook the conchigle in salted water for 15 minutes. Drain the conchigle and set aside to cool for long enough to handle.

 In the meantime make the tomato sauce. Spray a large saucepan and sauté the onion and garlic until soft. Add the passata, balsamic and seasoning. Simmer for 10 minutes. Then blitz with the basil. Set aside. 

Make the filling. Pop the ricotta in a large bowl. Sauté the grated BNS for 5 minutes or so until soft then add the spinach and cook for a few more minutes until any water has cooked off. Season well and add to the ricotta and mix well. 

Add a layer of tomato sauce to the bottom of an oven proof dish. Stuff each of the shells with a healed teaspoon of stuffing and place on top of the tomato sauce in the dish. Blob over the remaining tomato sauce and grate over a little Parmesan. Grill on med-high or oven cook (190oC/180oC fan) until warmed through and bubbling.

Serve with some more Parmesan and chopped basil sprinkled on top. 

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