Name Creamy Stuffed Conghiglie


0.0/5 rating (0 votes)
  • Serves: 4
  • Complexity: medium
  • kcal: 3 1/2 Sins on Green, 17 1/2 Sins on Original
  • Origin: Italian
Creamy Stuffed Conghiglie


  • 20 dried giant pasta shells
  • 2 rashers lean bacon
  • 511g/1 lb 2 oz spinach, boiled, drained & chopped
  • 737g/1 lb 10 oz quark skimmed milk soft cheese
  • 1 tsp dried mixed herbs
  • salt & ground black pepper
  • 57g/2 oz mozzarella cheese, grated
  • Tomato Sauce:
  • Fry Light, for spraying
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 284ml / 1/2 pt passata

Cook the pasta shells according to the packet instructions. Drain and leave to cool. Place the bacon under a preheated hot grill for 5-10 minutes until cooked but not too crisp. Set aside. When cool chop into pieces and place in a bowl. Wash and dry the spinach leaves and place in a large pan over a low heat. Cover and cook, shaking the pan occasionally, for 2-3 minutes, until the leaves wilt and turn bright green. Drain in a colander, pressing down with a saucer to squeeze out any water. Leave to cool a little. Chop the spinach and add to the bacon. Stir in the quark and herbs and season to taste. Spoon the bacon and spinach mixture into the pasta shells and sprinkle the mozzarella over the top. Place under a preheated hot grill for 3 minutes or until lightly browned and heated through. To make the tomato sauce spray a saucepan with the Fry Light, add the onion and garlic and cook for approximately 5-10 minutes until golden. Stir in the passata and simmer for 10 minutes. To serve, divide the sauce between four plates and place the pasta shells on top.

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