Print Options:

Baked Conchiglie Pasta Shells with Meat & Spinach

[adrotate group="2"] [adrotate group="4"]

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

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
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:
  • 400g/14.1oz Ground Beef
  • 1 Small Onion finely chopped
  • 2 Garlic crushed
  • 300g/10.5oz Spinach ((Frozen) thawed and drained)
  • 4 Tbsp Parmesan Cheese
  • 1 Egg
  • 1 Tsp Oregano
  • 2 Tbsp Cooking Cream
  • Salt & pepper
    • Tomato Sauce:
  • 400g/14.1oz whole peeled tomatoes
  • 1 Small Onion finely chopped
  • 2 Tsp tomato paste
  • 1 Tsp Sugar
  • Salt & pepper
  • 100g/3.5oz Shredded Cheddar Cheese
  • 2 (500ml) Cooking Cream (must be a liquid consistency milk)
  • Parmesan Cheese
Method
    Tomato Sauce:

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

  2. Remove from heat and set aside.

    3. Filling:

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

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

  5. Remove from stove and add remaining ingredients.

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

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

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

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

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

  11. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/baked-conchiglioni-pasta-shells-with-meat-and-spinach/