19th Aug 2018
This is basically a classic cannelloni recipe that I have adapted to create the ultimate pasta bake. It has all the same flavours, but it’s way easier, less fiddly and much quicker.
Stuffed Conchiglioni Bake
Serves 1 (just multiply the ingredients to suit the number of people you’re feeding)
handful of spinach
handful of large conchiglioni
200g passata (from a 400g tin)
1 tsp dried oregano
salt and pepper
Preheat your oven to 190°C/gas mark 5.
Mix together the ricotta and spinach in a bowl along with a pinch of salt and pepper. Stuff the conchiglioni pasta shells with the spinach and ricotta filling then place them in an ovenproof dish and add the passata, oregano, a splash of water, a glug of olive oil and a big pinch of salt and pepper.
Bake in the oven for about 30 minutes until the pasta is cooked, adding a splash more water if it gets too dry.
Extracted from Super Easy One Pound Meals by Miguel Barclay (Headline Home, approx €19). Photography by Dan Jones.
“I was confused. Hadn’t I just been told this was a perfect time to be pregnant?” she questioned. Actress Cortney...
Your brain health is just as important as that of the rest of your body, says psychologist and neuroscientist Dr...
Sarah Harding has died at the age of just 39, her heartbroken mother revealed today. The Girls Aloud star had...
These days, going to a wedding is the equivalent of going on a short holiday in terms of cost. From...
Not everyone was happy about the Duchess of Sussex getting involved in US politics. But her letter on behalf of...
This is a great way to get a juicy roast chicken, bursting with flavour. Bord Bia’s Spatchcock Chicken...