Vegetarian pasta
Cheese and Tomato Baked Conchiglioni pasta
A rich, hearty baked pasta dish to warm your menu.
100 g spinach- cooked
50 g Perfect Italiano Ricotta
50 g Mainland Mozzarella Shredded
40 g Perfect Italiano Parmesan Shredded
5 conchiglioni-large shells of cooked pasta
100 g chunky tomato sauce
100 mLs Anchor Culinary Cream
30 g basil leaves
2 g flaked sea salt
2 g pepper
Combine the cooked spinach with ricotta, mozzarella and parmesan shred, mix well
Stuff cooked shells with the spinach filling
Combine the chunky tomato sauce and the culinary in a bowl and mix until combined, season with the salt and pepper.
Pour the tomato cream sauce into a small baking dish, place stuffed pasta shells in the sauce and baked for 6-8 minutes at 180c until the cheese in the shells has browned
Served in the baking dish topped with the Shredded parmesan and basil leaves
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