Tuesday, 28 August 2012

Creamy stuffed conchiglie.

This is a gorgeous dish that I found the recipe for in an old Slimming World recipe book of mine. Since I first bought this book I've always wanted to try this recipe, but I never actually got 'round to doing anything. So I thought it was about time I did! I have altered the recipe a bit for the purpose of making it more calorie-friendly. This recipe originally served 4 people, but the way I made it serves 3. Also the original recipe included bacon, but I used salmon for my Mum and I, and lean ham for my sister. There was 3 clean plates after this meal and I got compliments on it for being so tasty, filling and well presented - by using 6 pasta shells pointing to the center, it can be made to look like petals on a flower. I definitely want to make this meal again! Please give this recipe a bash, it's absolutely delicious - a must-try!

The meal made with the recipe below serves 3 and, without the salmon is 332kcal per serving and with the salmon is 427kcal per serving.

- 18 dried giant pasta shells
- 125g spinach
- 176g extra light Philidelphia
- 1 tsp dried mixed herbs
- salt and freshly ground black pepper
- 30g lighter Cathedral City cheddar cheese
- 114g salmon
- fry light
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 213g passata

1. Cook the pasta shells according to the packet instructions, about 8-10 minutes, then drain and leave to cool. Cook the salmon on the grill with fry light, making sure it's cooked right through. Set aside. When cool, flake the salmon and place into a bowl. (Alternatively you can use other meat/fish/vegetarian filling other than salmon. My sister had ham with hers, as she isn't a fish lover. I just chopped the pre-cooked ham up into small pieces and placed into a bowl).
2. Wash and dry the spinach leaves and place in a large pan over a low heat. Cover and cook, shaking the pan occasionally, for 2-3 minutes, until the leave wilt and turn bright green. Drain in a colander, pressing down with a saucer to squeeze out any water. Chop the spinach and add to the salmon.
3. Stir in the Philidelphia and herbs and season to taste. Spoon the salmon and spinach mixture into the pasta shells and sprinkle the cheese over the top. Place under a preheated grill for 3 minutes or until lightly browned and heated through.
4. To make the tomato sauce; spray a saucepan with Fry Light, add the onion and garlic and cook for approximately 8-10 minutes until golden. Stir in the passata and simmer for 10 minutes. To serve, divide the sauce between three plates and place the pasta shells on top.

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