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.