3 leading Irish businesswomen on why it’s time to redefine the idea of ‘luxury’
3 leading Irish businesswomen on why it’s time to redefine the idea of ‘luxury’

Shayna Sappington

Sustainable Style Spotlight: IrelandsEye Knitwear
Sustainable Style Spotlight: IrelandsEye Knitwear

IrelandsEye Knitwear

What is the IMAGE Business Club? We answer your FAQ’s
What is the IMAGE Business Club? We answer your FAQ’s

Dominique McMullan

How to talk about money and why women need to
How to talk about money and why women need to

IMAGE

How to stop getting in your own way
How to stop getting in your own way

Niamh Ennis

It’s Aries season – your month to go harder, better, faster, stronger
It’s Aries season – your month to go harder, better, faster, stronger

Clarisse Monahan

March 20: Today’s top stories in 60 seconds
March 20: Today’s top stories in 60 seconds

Sarah Finnan

Isabel Gleeson: A week in my wardrobe
Isabel Gleeson: A week in my wardrobe

Isabel Gleeson

Working with my Mum: Danielle and Sari Winckworth from White & Green
Working with my Mum: Danielle and Sari Winckworth from White & Green

Lauren Heskin

A Mother’s Day poem for all the mums, mas & mammies of Ireland
A Mother’s Day poem for all the mums, mas & mammies of Ireland

Geraldine Carton

Image / Editorial

Cheap and cheerful: The whole family will love this pasta bake


By Meg Walker
19th Aug 2018

SUPER EASY ONE POUND MEALS by Miguel Barclay. Headline Home.

Cheap and cheerful: The whole family will love this pasta bake

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)

Ingredients
100g ricotta
handful of spinach
handful of large conchiglioni
200g passata (from a 400g tin)
1 tsp dried oregano
olive oil
salt and pepper

Method
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.