Spinach and ricotta conchiglioni

A very beautiful baked pasta dish, oozing with ricotta’y, spinachy, tomatoey’ness. I add leeks to the ricotta and spinach, as I like the extra flavour, but feel free to omit. I used frozen spinach, which is a brilliant thing to keep in stock, but you can use fresh if you have some. You do need to pre-cook the pasta otherwise it’ll take so long to cook that everything esle will be annihilated!


  • extra virgin olive oil for frying and drizzling
  • 1 large leek, finely chopped
  • 450g ricotta cheese
  • roughly 10 clumps of frozen spinach, or a good few huge handfuls of fresh
  • a sprinkle of ground nutmeg
  • sea salt to taste
  • 5-6 tablespoons of grated Parmesan cheese
  • 250g dried conchiglioni
  • handful of baby tomatoes
  • ball of buffalo mozzarella – optional
  • a few fresh basil leaves
  • course-ground black pepper

For the sauce

  • 400ml passata
  • 2-3 tbsps tomato puree
  • half tsp sugar
  • level tsp salt
  • couple of glugs of extra virgin olive oil
  • good sprinkle of dried mixed herbs

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Heat the oven to 190º.

Cook the pasta in boiling salted water until it’s al dente. While that’s cooking, sauté the leeks in olive oil, until translucent – don’t let them burn, add a splash of water if you like – it stops them catching. Now add the frozen spinach and put a lid on the pan until the spinach squishes down, take the lid off and squish periodically. Or just add your fresh spinach and wilt it with the lid on. Now go in with the ricotta, nutmeg and a GENEROUS sprinkle of salt, then your Parmesan. Stir it all together without creating a mulch, you want the whiteness of the ricotta to remain.

Make the tomato sauce by whizzing the sauce ingredients all together in a mini blender, or with a stick blender.

When the conchiglioni is al-dente, drain it and run cold water over it so you can handle it and it doesn’t stick together.

Now get a large shallow oven dish and add a thin layer of the tomato sauce. Fill each shell with the ricotta mix and arrange on the tomato sauce base. When all are done, squeeze the baby toms into the gaps, then finish by splotting the sauce into any remaining cracks or gaps. Don’t smother it all in sauce or it won’t look as pretty.

Drizzle with olive oil, cover with a tin foil tent and bake for 20 mins. Take it out, pop the tomatoes with a sharp knife and squish them a bit,  the add splodges of creamy mozzarella here and there, if using. Then pop back in for five mins, no tin foil.

Sprinkle with black pepper and fresh basil.

Serve with a big green salad.


Nutrition Info


Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.

Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Good honest nutrition

Cooking is like love; it should be entered into with abandon or not at all.

Harriet Van Horne

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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