Baked Stuffed Conchiglioni

One of my favourites .. Giant shells stuffed with flavour – this is pasta bake as you’ve never known it! – this would make a fantastic dinner party dish.

Syns per serving: 2½ Serves:4 Prep time:15 minutes Ready-in:45 minutes
220g dried conchiglioni rigati pasta
Low calorie cooking spray
350g <5% Mince  (or Quorn mince)p
1 small onion, very finely chopped
2 garlic cloves, chopped
100g baby spinach, roughly chopped
Salt and freshly ground black pepper
75g quark
50g half-fat crème fraîche
A large pinch of freshly grated nutmeg
Finely grated zest of 1 unwaxed lemon
500g passata with basil
1 level tbsp grated fresh parmesan
1 level tbsp pine nuts

Serve with a large mixed-leaf salad

(about seven shells per person is a good serving)
Preheat your oven to 200°C/180°C Fan/Gas 6. Cook the pasta according to the packet instructions or until al dente, then drain well and set aside.
Spray a large frying pan with low calorie cooking spray and place over a medium-high heat. Fry the mince, onion and garlic for 3-4 minutes, then add the spinach. Season and cook for a further 2-3 minutes until wilted. Remove from the heat and stir in the quark, crème fraîche, nutmeg and lemon zest.
Spread the passata over the base of a large ovenproof dish. Using a teaspoon, fill the shells with the mince mixture and arrange on top of the passata in a single layer to fit snugly. Scatter over the parmesan and pine nuts and bake for 20-25 minutes, or until golden. Divide between 4 dishes and serve with the salad.

for a veggie option, substitute the Beef Mince for Quorn.

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