Ingredients
Serves 2
- 60g pancetta, cubed
- 1tbsp tomato puree
- Can of chopped tomatoes
- 2 cloves garlic, thinly sliced
- Couple of handfuls fresh baby spinach
- 50ml single cream
- Conchiglioni (giant pasta shells) - about 250g
- Fresh basil
- A handful of freshly grated parmesan
- A little extra virgin olive oil
- 1 dessert spoon white sugar
- 75ml vegetable stock
Description
Stuffed Conchiglioni Recipe. I Used A Deep Non-stick Frying Pan For The Sauce - You Could Use A Saucepan Obviously, But I Was…
Nibbledish
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