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Spinach & Garlic Conchiglie in Tomato Bake


This might look like a complicated dish but fear not, it is actually really simple and quick to make, all you need is a bit of time to let it bake in the oven.

Equipment: frying pan, baking tray

Prep time: 10 min
Cooking time: 25-30 min

Difficulty: easy



Filling Ingredients

  • 300g Conchiglie [shell pasta]
  • 350g frozen spinach
  •  350g silken tofu
  •  4-6 garlic cloves, peeled
  •  1 tsp. ground nutmeg
  •  1 tbsp. coconut oil
  •  Freshly ground black pepper

Sauce Ingredients

  • 400g can of tomatoes
  • 100g tomato puree
  • 1 tsp. vegetable bouillon
  • 1 tsp. cayenne pepper
  • 1 tbsp. Herbes De Provence (or a mixture of marjoram, rosemary, thyme, oregano)
  • 400 ml boiling water
  • Freshly ground black pepper


1. Preheat the oven to 200° C.

2. Place the spinach in the frying pan and start heating up. (You can first defrost it in the microwave but it works just as well in the frying pan, it just takes slightly longer.) Add pressed garlic, coconut oil, loosely chopped tofu and nutmeg. Fry for about 8-10 min. Grind some black pepper on top.

3. Using a small spoon start filling in the pasta shells and placing them facing down on the baking tray.

4. Mix all the sauce ingredients and then pour it over the baking tray (make sure it covers the pasta, if not, add more water).

5. Bake in the oven for about 25-30 min, or until nice and crispy on top.


23 July 2016