Baked Conchiglie Pasta Shells with Meat & Spinach

Servings: 4 Total Time: 1 hr 45 mins Difficulty: Beginner
Print Recipe

Baked conchiglioni pasta shells with meat and spinach are stuffed shells filled with savory meat and spinach, topped with melted cheese.

Print Recipe

Baked Conchiglie Pasta Shells with Meat & Spinach

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty
Difficulty: Beginner Prep Time 45 mins Cook Time 60 mins Total Time 1 hr 45 mins
Cooking Temp: 190  C Servings: 4
Best Season: Suitable throughout the year

Ingredients

Filling Ingredients:

Tomato Sauce:

Method

Tomato Sauce:

  1. Fry onion, add other ingredients and simmer covered for 30 minutes. 

  2. Remove from heat and set aside.

Filling:

  1. Fry onion until softened then add the garlic and stir through then add mince.

  2. When the mince is cooked add the thawed spinach and stir through for a few minutes until well combined.

  3. Remove from stove and add remaining ingredients.

  4. Fill pasta shells and place upright in a dish.

  5. Pour the cream all over pasta shells and continue with milk until you reach the top of pasta but do not cover them.

  6. Leave to soak in the cream for 3 hours.

  7. Top with shredded cheddar cheese, tomato sauce, parmesan cheese and freshly grinded pepper.

  8. Bake uncovered 190C/375F for 1 hour.

  9. Enjoy!