Stuffed Conchiglioni Recipe

Stuffed Conchiglioni


Serves 2

  • 60g pancetta, cubed
  • 1tbsp tomato puree
  • Can of chopped tomatoes
  • 2 cloves garlic, thinly sliced
  • Couple of handfuls fresh baby spinach
  • 50ml single cream
  • Conchiglioni (giant pasta shells) - about 250g
  • Fresh basil
  • A handful of freshly grated parmesan
  • A little extra virgin olive oil
  • 1 dessert spoon white sugar
  • 75ml vegetable stock

How to make Stuffed Conchiglioni

I used a deep non-stick frying pan for the sauce - you could use a saucepan obviously, but I was going for speed.

You can prepare the pasta slightly in advanceif you like, rinsing with cold water after cooking (but be careful it doesn't all just stick together).

It's a bit fiddly, but it really is worth it.

  • Dry fry the pancetta on a medium-high heat until slightly browned.

  • Turn down heat to medium. Add the garlic and briefly fry but don't allow to brown or burn - add a little water to prevent this if necessary.

  • Add the tomato puree and stir in, coating the pancetta and garlic. Cook whilst continuously stirring for a couple of minutes.

  • Add stock and can of tomatoes. Simmer for about 5 minutes. Add the sugar and stir in. Toss in the spinach and stir.

  • Continue simmering until most visible liquid has evaporated and the sauce is of a medium thickness.

  • Stir in the cream and season with lots of black pepper and only a little salt (the pancetta is salty).

  • Spoon into the cold pasta shells and top them all with the grated parmesan. Bake in a hot oven for a few minutes until the cheese has melted and is starting to brown. Serve and drizzle with a little olive oil and garnish with fresh basil. Yum yum yum.

  • Papillon01
    Papillon01 says

    This is a gem of a recipe. I cooked this for my girlfriend and she loved it, as did I. I'm loving your recipes. Thanks.

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