Stuffed Conchiglioni Pasta Shell

This pasta shape from Garofalo is perfect for stuffing; the shape is Conchiglioni, which is a giant pasta shell. In this recipe we’re stuffing it with a classic spinach and ricotta filling but they also work beautifully with my Easy Baked Conchiglioni with Bolognese.

This recipe serves two but you can easily double up the quantities if you’re feeding friends or family. If you wanted to get ready ahead of time you could prep ahead and then bake in the oven when you’re ready to serve.

Combining a classic filling of spinach and ricotta with a simple tomato sauce, topped with melted mozzarella on top - it’s such a great vegetarian pasta dinner.

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Stuffed Conchiglioni Pasta Shells

Servings: 2-3

Recipe by: Cooking & Carafes

Prep time: 20 MinCooking time: 25 MinTotal time: 45 Min

These giant stuffed pasta shells make a surprisingly easy vegetarian dinner, and are perfect served with a side salad of Italian salad leaves and cherry tomatoes

Ingredients

• 200g Garofalo Conchiglioni pasta shells
• 250g ricotta
• 150 - 200g spinach (fresh or frozen, but will need defrosting before)
• 400g chopped tomatoes
• 1 onion, finely chopped
• 1-2 garlic cloves, crushed
• 40g parmesan
• 1 ball of mozzarella
• Fresh Nutmeg
• Olive oil
• Salt and Pepper
• Fresh basil leaves
• 1/4 tsp chilli flakes (optional)

Instructions

1. Pre-heat the oven to 200 degrees.
2. Start by bringing a pan of water to the boil, salt, and begin to cook your pasta.
3. Meanwhile prep your filling while the pasta is cooking.
4. For the spinach, if you're using fresh wilt it first by pouring some boiling water over the top and letting it cool until you can handle it. If frozen, defrost it first.
5. Then squeeze out any excess water using your hands initially and then wrap in some kitchen roll or clean cloth the squeeze out any remaining water. Roughly chop the spinach.
6. Add the ricotta and half (20g) of the grated parmesan to a bowl. Grate some whole nutmeg (about a quarter) into the mixture and season with salt and pepper. Mix together, and with a clean spoon have a taste to check your seasoning.
7. Once your pasta is ready, drain the pasta and leave it to cool in a colander or spread out on a plate.
8. While the pasta is cooling you can make your tomato sauce. In a pan, add 2tbsps of olive oil and add your onion on a low heat. If you want a little heat add 1/4 tsp of chilli flakes now. After 5 minutes or so, once the onion starts to soften add the crushed garlic to the pan.
9. Next add your tomatoes and allow to gently simmer. Tear in some fresh basil and season with a little black pepper. Let the sauce reduce a little, simmering for about 10 minutes.
10. Spread half of the sauce on the base of an oven dish (approx 16 x 26cm).
11. Once your pasta has cooled, gently take a shape and fill with a small teaspoon of mixture and nestle the shell neatly in the dish, continue this putting the shells side by side, nestle in any extra ones at the end.
12. Once you have filled them all, gently spoon over the rest of the sauce filling any gaps around the shells and forming a little layer on top.
13. Then roughly slice the mozzarella and tear each slice evenly covering the top of the pasta. Add the remaining parmesan on top and season with black pepper.
14. Place the dish in the oven, on the top shelf and bake for ten minutes or until golden brown on top.
15. Finish with a few fresh basil leaves and serve with a side salad of italian leaves and cherry tomatoes.

Nutrition Facts

Calories

1155.45

Fat (grams)

56.38

Sat. Fat (grams)

30.16

Carbs (grams)

99.08

Fibre (grams)

8.83

Net carbs

90.23

Sugar (grams)

12.64

Protein (grams)

64.45

Sodium (milligrams)

1322.97

Cholesterol (grams)

166.62

Values per whole meal

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Spring Vegetable Risotto with Riso Gallo Rustico

Risotto definitely isn’t just for winter, in fact I think a spring risotto is one of my favourites. I love creating a light, fresh risotto with lots of lovely seasonal vegetables like asparagus, peas and courgettes with some lemon juice to give it a zesty finish, and lift all the flavours which is balanced perfectly with the natural creaminess of the finished dish.

This recipe is using Riso Gallo’s Carnaroli Rustico, a semi-wholegrain brown rice. It has a fabulous texture when cooked, plus it’s higher fibre content makes it a great option for a healthy and balanced diet. That’s why it’s such a great choice for this spring risotto.

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Spring Vegetable Risotto with Asparagus and Peas

Servings: 3-4

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 30 MinTotal time: 35 Min

A favourite risotto recipe for seasonal veg such as asparagus, courgette and peas - it makes a delicious dinner on its own or to accompany grilled fish or seafood

Ingredients

• 300g of Carnaroli Rustico from Riso Gallo
• 1 small onion, finely chopped
• 1 bunch of asparagus, stalks chopped, keep the spears separate
• 1 courgette, quartered
• 1 cup of peas
• 1 lemon, zest and juice
• Glass of white wine
• 1 litre of vegetable or chicken stock
• 1 tsp mixed herbs
• 30g Butter, or use olive oil
• 30g Parmesan, or alternative hard cheese
• Olive Oil

Instructions

1. Risottos always begin with a soffritto, for this recipe I am just using onion but you in others I often use celery and carrot too. We’re also going to use the asparagus stems in the initial stage of cooking.
2. Add 2tbsp of olive oil for your soffritto, add your onion and gently cook on a low heat. We don’t want to burn the onion so keep moving it and if needed you can add a splash of water. Allow the onion to cook for five minutes so it starts to soften.
3. Next add your asparagus stalks that are chopped into 1cm rounds and your courgette. Cook with the onion for a further five minutes.
4. Increase the heat add your risotto rice, this is the tostatura. This helps to cook the rice perfectly al dente, by sealing the grains of rice. Coat it in the olive oil, and keep the rice morning.
5. Next add a small glass of white wine (or vermouth), this helps to add a little acidity to give risotto its distinctive flavour. However, if you prefer not to cook with alcohol you can add splash of stock and stir the rice until all the liquid is absorbed.
6. Then add about 200ml or a ladleful of hot stock to the pan and continue to stir, until all the liquid is absorbed, and again add 200ml of stock and keep doing this for about 10 minutes. Keep stirring to ensure the starch released doesn’t cause the rice to sick together.
7. Add the juice and zest of half a lemon and continue to cook for a further five minutes. Add any additional stock as required.
8. Now add your asparagus spears, and continue to cook for a final 5 minutes. To help the asparagus cook I pop a lid on to steam them a little, stirring every minute. For the final minute or two add your peas right at the end to help them keep their colour. Taste and season if necessary, adding any additional lemon juice if required.
9. Now it’s time for the mantacatura, a phrase used specifically for risotto taken from the verbs whisking and creaming – this is when we add some fat such as olive oil, butter, or cheese to give the risotto its distinct glossiness and taste. Add the parmesan, and either butter or olive oil, give a good stir, and place a lid (or plate) over your pan and allow it to rest for two minutes.
10. Plate up and top with parmesan. Best served with a chilled white wine!

Nutrition Facts

Calories

576.31

Fat (grams)

24.79

Sat. Fat (grams)

10.10

Carbs (grams)

62.69

Fibre (grams)

15.66

Net carbs

47.03

Sugar (grams)

24.86

Protein (grams)

18.70

Sodium (milligrams)

566.19

Cholesterol (grams)

41.74

Did you make this recipe?

Don't forget to tag @cookingcarafes #

Created using The Recipes Generator

This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Carnaroli Rice is known as the King of risotto rice because of its amazing ability to maintain its shape and flavour, and to blend perfectly with all types of ingredients.

 The Carnaroli Rustico from Riso Gallo adds an extra depth to that being semi-wholegrain, its nuttiness and texture make for a healthy and perfect risotto; al dente to bite with a creamy finish,

Find out more about Riso Gallo

Lemon Linguine

This creamy lemon linguine will impress your friends for a light lunch or starter. Ready in 10 minutes this recipe is perfect for sunny days. Using just six ingredients this lemon pasta is sure to tantalise your taste buds! The lemon, caper and butter sauce, with a hint of garlic makes the perfect combination, set off with the peppery rocket. There is no need for additional seasoning or parmesan when it comes to this dish - it is simplicity at its best.

If you’re vegan, you can substitute butter for olive oil for a vegan lemon linguine.

Why linguine?

I’ve used Garofalo linguine as my pasta of choice, the flat, long shape lends itself to the creamy lemon sauce, capturing the capers with twirls of strands and perfect for entangling the rocket!

Garofalo pasta is made in a town called Gragnano just outside Naples, renowned for its long steeped history of pasta making, thanks to the towns coastal breeze that gave the perfect conditions for drying pasta while it hung outside. Things have of course moved on since the 19th Century and now Garofalo uses its bronze dies and expert technology coupled with highest quality durum wheat semolina to produce their great tasting pasta.

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Lemon Linguine

Servings: 2

Recipe by: Cooking & Carfes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

This refreshing and light pasta dish would make a great starter or as light lunch or dinner

Ingredients

Lemon Linguine

• 180g Garofalo Linguine 
• 60g salted butter, alternatively you can use 4-5tbsps of extra virgin olive oil 
• 3 tbsp capers 
• 1 garlic clove 
• 1 lemon, and zest 
• 2 handfuls of rocket 

Instructions

1. Bring a pan of water to the boil, and then add salt. 
2. Add your Garofalo linguine to the pan. 
3. After the pasta has been cooking for 5 minutes, add your butter to a pan.
4. Lightly, crush and peel a garlic clove using the back of your knife, add to the butter to flavour it, we will be removing it later. 
5. After one minute add the capers and shake the pan to flavour the butter. 
6. Remove the garlic clove. Add the zest and juice of half a lemon. 
7. Once your pasta is cooked al dente, drain and add straight to the butter and capers. 
8. Add the juice from the remaining half of the lemon. 
9. You may also want to add a little splash of pasta water too, to help the sauce cling to the pasta. Toss together with tongs, and add the rocket so it wilts a little. 
10. Serve, and top with a little extra lemon zest. 

Calories

374.68

Fat (grams)

25.42

Sat. Fat (grams)

15.62

Carbs (grams)

32.84

Fibre (grams)

3.24

Net carbs

29.59

Sugar (grams)

1.65

Protein (grams)

6.33

Sodium (milligrams)

497.78

Cholesterol (grams)

64.50

.https://www.cookingandcarafes.co.uk/recipes/lemon-linguine

lemon linguine, linguine, pasta recipe, linguine recipe, quick pasta recipe

Pasta

Italian

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

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This dish also tastes great served cold, you could always sub linguine for penne for a tasty summer salad to serve as a side with grilled fish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Gnocchi Pasta Bake with Roasted Veg and Smoked Pancetta

Gnocchi is a great pasta to use for an al forno dish, this means it’s baked in the oven. Here I combine it with roasted vegetables like aubergine with smoked pancetta and chilli flakes for a flavoursome, smoky sauce with a little heat.

If you want to make this dish even quicker just top with mozzarella but if you want to add a later of creaminess and extra comfort make my white sauce to layer on top before finishing with mozzarella.

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 Calories: 643 calories per serving

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Ingredients

• 500g gnocchi
• 75g diced smoked pancetta
• Aubergine, diced 1cm cubed pieces
• Courgette, quartered in slices
• Red Onion, quartered into segments and then halved again into eighths
• 1 tsp chilli flakes
• 1 tsp oregano
• 500g passata
• 1 ball of mozzarella
• Olive Oil

Optional white sauce

• 30g butter
• 30g plain flour
• 300ml milk

Instructions

1. Pre-heat the oven to 190 degrees (fan oven)

2. Add the pancetta to a baking dish, and place in the oven while you prep your veg.

3. Dice the aubergine in to 1 cm cubed piece, quarter the courgette and the red onion, and quarter again.

4. After about 10 minutes the pancetta will have released some lovely fats full of flavour. Add the veg, chilli flakes, and oregano, drizzle in olive oil and combine with the pancetta and fats.

5. Return to the oven to roast for another 10 minutes while you prep the white sauce, or besciamella.

6. Melt the butter in a pan, add the flour and whisk to form a roux. Add half the milk and continue to whisk on a medium heat, as it starts to thicken add the remaining milk.

7. Season with salt and pepper, and you can add fresh grated nutmeg too. Put to one side.

8. Once your veg is roasted, add your gnocchi and half the passata, combine together to everything is well mixed and coated in sauce. Then top with the passata, you might not need it all just make sure all the gnocchi is covered but not brimming over.

9. Then top with your white sauce and tear the mozzarella up and dot across the top. Season with pepper.
10. Turn the heat up on the oven to 200 degrees and return to the oven for 10 minutes until bubbling and browned on top.

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Easy Baked Conchiglioni with Bolognese Sauce

I love making my dishes from scratch using good, simple ingredients. Sometimes I also just want an easy dinner that doesn’t compromise on flavour or quality. Using Garofalo’s Bolognese Sauce paired with their Conchiglioni is the perfect way to make a great tasting, easy dinner using all natural ingredients.

The Conchiglioni is perfect for stuffing and Garofalo’s Bolognese sauce doesn’t contain any artificial flavours or preservatives. It’s made with fresh ripe tomatoes, beef, pork, extra virgin olive oil, onions, carrots, and Parmigiano Reggiano.

I made a simple white, or besciamella, sauce while the pasta cooked and then combined them all together, and topped with torn mozzarella.

You can watch the whole process on reels over on my Instagram @CookingCarafes.

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Easy baked Conchiglioni with Bolognese Sauce

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 3

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Ingredients

• 180g Garofalo Conchiglioni Pasta
• 310g of Garofalo Bolognese Sauce
• 2 tablespoons of olive oil or 25g butter
• 25g flour
• 250ml milk
• 1 ball of mozzarella
• Fresh basil

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Instructions

1. Preheat the oven to 190 degrees (fan oven)

1. Bring a pan of water to the boil, salt your water and add your pasta.

2. Cook the pasta for 13 minutes (3 minutes short of the recommended cooking time)

3. While the pasta is cooking, heat the olive oil or butter in a pan and once warm or melted, stir in the flour with a whisk to create a roux. Stir quickly with the butter to create a golden mixture and add half the cold milk.

4. Whisk together on a medium heat and then add the rest of the milk. Keep stirring with the whisk. Season with salt, pepper and a little grated nutmeg if you have some.

5. Once it has begun to thicken turn off the heat. Line the base of an oven dish with the sauce. Reserve a tablespoon to top some of the shells with.

6. Once the shells are cooked, drain and using a slotted spoon gently lift them out one by one and to the dish with the open shell side up.

7. Add a teaspoon of sauce to each shell so it fills it.

8. Once complete, dot the leftover white sauce on top, and tear the mozzarella ball into various sized pieces and decorate the top, try to pick area where the shells are peaking out and sticking together.

9. Season with black pepper and you can always add some grated parmesan or hard cheese on top.

10. Place in the oven for 15-20 minutes until browned on top and bubbling.

11. Decorate with fresh basil if you wish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Creamy red pepper, prawn and chorizo Mafalda Corta with Garofalo

This is a quick and easy mid week meal. A creamy tomato pasta with a subtle kick of paprika, with a flavoursome combo of red pepper, prawns and chorizo, Garofalo Mafalda Corta works beautifully with this sauce.

Creamy tomato, red pepper, prawn and chorizo Mafalda Corta with Garofalo

Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 653 calorioes per portion (based on 2 servings)

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Ingredients

• 180g – 200g Garofalo Mafalda Corta
• 1 shallot, finely diced
• 100g cherry tomatoes, halved
• ½ red pepper (more if omitting the prawns or chorizo), cut into strips roughly 3cm by 1cm
• 75g chorizo, diced
• 75-100g cooked king prawns, roughly chopped
• 70g crème fraiche
• ½ lemon, zest and juice
• Fresh parsley, finely chopped
• 2 tbsp white wine (optional)
• 1 tsp of paprika
• 1 tsp dried herbs, like oregano or mixed Italian herbs
• 1 tbsp Olive Oil
• Salt

Method

1. Add a tbsp of olive oil to a large flat based pan and add your onion, red pepper, tomatoes. Season with salt and add your dried herbs.

2. Cook on a low heat for 5 minutes, stirring occasionally. While this is cooking, boil your pasta water, salt it and add the Garofalo Mafalda Corta.

3. Add your chorizo, paprika and chopped parsley to the pan, cook for one minute.

4. Add a splash of white wine or pasta water, then add your crème fraiche, lemon zest and juice and combine.

5. Add your prawns and continue to cook on a low heat while the pasta continues to cook until al dente (about 8 minutes). If the sauce starts to thicken too much add a splash of pasta water.

6. When the pasta is ready, drain and add to the sauce and stir together.

7. Serve and garnish with parsley

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon

Caprese Salad

This simple, classic Italian salad, insalata caprese, never disappoints on a sunny afternoon – whether it’s at home in your garden or al fresco in Italy.

Originating from Capri in Italy, hence its name Caprese and known for its famous tricolore colours (red, white and green) this simple salad served with a crusty piece of bread makes a great sharing platter for lunch.

Traditionally buffalo Mozzarella is used and thickly sliced but I also like this switching this up with some burrata, the creaminess with the tomatoes, olive and some bread is too good to miss! 

Caprese salad

Prep time: 5 minutes | Serves: 2-3 | Nutrition: 334 calories per serving (based on two people sharing)

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Ingredients

• 1 Ball of Buffalo Mozzarella or Burrata

• 2 large tomatoes

• 1 tsp dried oregano

• Olive Oil

• Basil leaves

Instructions

It’s best to serve the tomatoes and the mozzarella at room temperature rather than straight from the fridge as it intensifies the flavours. 

Slice your tomatoes and mozzarella about 1.5cm thick, layer on a plate. If using burrata place in the middle and decorate the tomatoes around it. Or just before serving break open and tear onto the tomatoes with the creamy middle.

Drizzle with Extra Virgin Olive Oil, season with salt and dried oregano. Decorate with fresh basil and serve!

Serving suggestions

You can also add rocket, olives and although not traditional my family love to add avocado.

Serve with crusty bread for mopping up all the delicious oil at the end. Lots of people to like to drizzle over a good quality balsamic vinegar too, mix it up how you like!