About this recipe:This recipe was given by a friend and it instantly became a favourite! Leftovers are great as well! Enjoy!
325g conchiglie pasta (shells)
300g frozen spinach, thawed
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Not bad. I made this last night and it was very filling. I will make it again but I won't bother with the egg or oil and reserve the breadcrumbs for the top to create a nice golden crust. They get lost and soggy mixed in with the pasta. Nice recipe for meat free day. - 29 Oct 2015
This was lovely the only change I made instead of breadcrumbs I use crushed cornflakes find these cheaper and just as tasty. I use a cheap own brand variety so last a while. Added this recipe to favourites very family friendly. (lol) - 08 Apr 2016