Five-a-day pasta shells recipe

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  • Serves 3
  • 10 mins to prepare and 45 mins to cook, 5 mins to cool
  • 452 calories / serving
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Preheat the oven to gas 4, 180°C, fan 160°C. 

Put 1½tbsp of Hillfarm Rapeseed Oil into a large bowl. Roughly chop the yellow pepper and then add this, the tomatoes and the garlic to the bowl and mix until everything is well coated in oil. Then pour the excess oil from the bowl onto a baking sheet and put in the oven to heat up, adding the tomatoes, pepper and garlic (leaving the skin on) when the oil is really hot. Pour over the balsamic vinegar and then roast for 20 minutes.

Whilst the peppers, tomatoes and garlic are roasting, finely chop the onion, courgette, and leek. Put ½tbsp of Hillfarm Rapeseed Oil into a shallow pan on a medium heat. Add the chopped onion and cook for about 5 minutes until it is just softening. Turn the heat down and add the courgette and leek seasoning with salt and pepper. Cook on a low heat for about 15 minutes until all the vegetables are soft. Add the spinach and basil and cook for a few more minutes until they have both wilted and are well incorporated into the other vegetables.

Put the pasta on to boil and cook to the desired consistency (we recommend it’s not overcooked - al dente is perfect).

Remove all the vegetables from the oven and hob, allow to cool for a few moments and then add them all to a blender (removing the skins of the roasted garlic before doings so) – whizz together to a smooth consistency. 

Divide the mixture into 3 – put 2 portions into freezer bags and freeze for later use to serve over penne pasta or add to minced beef for a delicious pasta sauce.

Taking the third portion, using a tea spoon, fill up each of the large pasta shells and top with some grated Parmesan. Place them onto a baking sheet and pop under a hot grill for a minute until the cheese has melted and started to bubble. 

Serve with some crusty bread and a dipping bowl of Hillfarm Rapeseed Oil.  

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

See more Pasta recipes 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 400g vine tomatoes, sliced
  • 5 cloves of fresh garlic
  • 1 yellow pepper
  • 2tbsp Hillfarm Rapeseed Oil, plus extra for dipping
  • handful of spinach
  • ½ medium courgette, trimmed and diced
  • ½ red onion
  • 1 leek
  • handful of fresh basil
  • ½tbsp balsamic vinegar
  • course sea salt
  • black pepper
  • 250g Conchiglioni (large pasta shells)
  • Parmesan cheese, for grating
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  • Energy 1903kj 452kcal 23%
  • Fat 10.1g 14%
  • Saturates 1g 5%
  • Sugars 12g 13%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 71.4g Protein 13.4g Fibre 8.7g

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