Stuffed Conchiglioni with Soft Cheese, Spinach and Tomato Paste Sauce
Large pasta shells are filled with Soft Cheese (55%) and spinach, then baked with a warm tomato paste sauce for a practical twist on mantı-inspired flavours. Served hot, this dish makes a satisfying and eye-catching main course.
Ingredients
- 250 g large pasta shells
- 200 g Soft Cheese (55%)
- 100 g fresh spinach
- 1 tsp chilli flakes
- 1 dessert spoon fresh thyme
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
Directions
Wash and chop the spinach. Sauté it lightly in a pan with 1 tablespoon of olive oil, then leave it to cool.
Blend the cooled spinach with the Soft Cheese (55%), chilli flakes and fresh thyme until you have a filling.
Cook the pasta shells in a large pot of salted water until al dente. Drain and set aside.
To prepare the sauce, place the butter and the remaining 1 tablespoon of olive oil in a pan. Add the tomato paste and cook for a few minutes until fragrant.
Add the water. Season with salt and black pepper, then simmer for a few minutes.
Fill the cooked pasta shells with the cheese and spinach mixture. Arrange them in an oven dish.
Pour the tomato paste sauce over the stuffed pasta shells.
Bake in a preheated oven at 180°C for 15–20 minutes. Serve hot.
