Spinach and Ricotta Conchiglie


  • 250g Large Conchiglie Pasta
  • 350ml Passata
  • 275g De-frosted Chopped Spinach
  • 50g Breadcrumbs
  • 120ml Milk
  • 4 tbsp Olive Oil
  • 250g Ricotta Cheese
  • Pinch of nutmeg
  • ½ tsp black olive paste (optional)
  • 25g grated Parmesan Cheese
  • salt and pepper to taste.


  1. Cook the pasta in boiling water. Rinse, drain and set aside for later.
  2. Remove excess water from the spinach by pressing it against a sieve with the back of a spoon.
  3. Use a food processor to mix the breadcrumbs, milk and 3tbsp olive oil.
  4. Mix in the spinach and ricotta.
  5. In a separate container, mix the passata, garlic and 1 tbsp olive oil. (optionally with the olive paste)
  6. Spread the tomato mixture evenly over the bottom of a dish.
  7. Preheat the oven to 180°C
  8. Pipe the ricotta mixture into the conchiglie, and place neatly in the dish over the sauce.
  9. Cook for 15 minutes in a oven preheated to 180°C
  10. Preheat the grill.
  11. Take the dish from the oven, scatter with parmesan and pine nuts.
  12. Place under the grill to brown the cheese.