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Dish photo for High Protein Conchiglioni Pasta Shells Stuffed With Lemon Garlic Spinach 'Ricotta' In Rich Tomato Lentil Sauce
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High Protein Conchiglioni Pasta Shells Stuffed With Lemon Garlic Spinach 'Ricotta' In Rich Tomato Lentil Sauce

Total time30 min
Active time8 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Boil and drain conchiglioni pasta9m
  3. 3Stuff pasta and bake13m
  4. 4Plate and garnish stuffed pasta3m
30m total • 4/5 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepBoil and drain conchiglioni pasta

Cooking • 9 min • Start 5m

Cooking

Prepare tofu ricotta filling

Prep • 5 min • Start 5m • 4m slack

Prep

⚡Critical stepStuff pasta and bake

Cooking • 13 min • Start 14m

Cooking

⚡Critical stepPlate and garnish stuffed pasta

Finishing • 3 min • Start 27m

Finishing

Nutrition Information

Calories550 kcal
Protein31.1g
Fat13.1g
Carbs77g
Fibre11.6g
Salt1.1g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Preheat your oven to 220°C / 200°C fan, boil your kettle, and take out a large saucepan, a mixing bowl, and a wide oven proof dish or a wide casserole dish.

    Equipment: oven, kettle, large saucepan, mixing bowl, wide oven proof dish, wide casserole dish
    Temperature: 220°C

  2. Boil and drain conchiglioni pasta

    9 min

    Place a saucepan over medium heat and pour in the boiling water from the kettle. Salt the water generously, add the conchiglioni pasta shells , and cook for 8-10 minutes, or until al dente. Take care not to overcook, as the pasta should stay slightly firm. This will make it easier to fill with the tofu 'ricotta', and it will also be baked in the oven later. Drain well and rinse the pasta so it's cool for filling.

    Equipment: saucepan, colander

  3. Prepare tofu ricotta filling

    5 min

    Finely chop the baby spinach and add it to a mixing bowl with the silken tofu and the tofu 'ricotta' marinade . Mash the silken tofu with a fork until almost smooth and give everything a good mix to combine.

    Equipment: knife, chopping board, mixing bowl, fork

  4. Stuff pasta and bake

    13 min

    Drain the black lentils and combine them with the tomato sauce in your ovenproof dish or casserole dish. Stir well, then spread the mixture evenly across the base of the dish. Fill each conchiglioni pasta shell with tofu ricotta using a dessert spoon, then arrange them in a single layer in the dish on top of the tomato sauce. Gently press them into the sauce so they are half submerged. Bake for 10-15 minutes, until the pasta is tender and a little crispy in places, and the tofu ricotta is lightly golden.

    Equipment: ovenproof dish, casserole dish, dessert spoon, oven
    Temperature: 220°C

  5. Plate and garnish stuffed pasta

    3 min

    To serve, divide the tofu 'ricotta' filled conchiglioni shells with the rich tomato lentil sauce between serving plates. Drizzle with good quality olive oil and finish with salt and freshly ground black pepper. Enjoy!

    Equipment: serving plates