baked conchiglie with sausage and spinach

 Bill Granger’s new cookbook Bill’s Basics really is fantastic. Seriously, if you havent got yourself a copy of it, try winning it here. I made the english muffins a little while ago, but I’ve been drooling over the baked pasta dish since the crew at A Cookbook A Month cooked it a month ago, and after making it myself, I can tell you that it really is a drool worthy recipe!

I changed the recipe around a little based on what I had at hand – I substituted baby spinach for cavolo nero and conchiglie for orecchiette – but everything still worked perfectly and I doubt it altered the taste dramatically. This was really delicious and simple with every bite tasting slightly different – no chance of being bored, instead you will be upset when it is finished!

pasta sausage spinach bill granger

Recipe adapted from Bill Granger

Ingredients:

  • 400g conchiglie pasta
  • 200g baby spinach
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp fennel seeds
  • 6 good quality sausages, meat removed from casing (I found really yummy beef and onion sausages)
  • 200g ricotta
  • small handful grated Parmesan

Preheat the oven to 160C (fan-forced).

Cook the pasta in boiling water until al dente, drain, and tip into a baking dish. Mix the spinach leaves in to wilt them slightly.

Place a frying pan over medium heat and heat the oil. Add the garlic and onion with a pinch of sea salt.  After 2-3 minutes, add the chilli flakes, fennel seeds and sausage, and cook while stirring until the sausage has browned (about 5 minutes).

Add the sausage mixture to the pasta and spinach and stir together. Spread the ricotta and parmesan over the top and bake for 10-15 minutes (don’t take it out until the cheese has melted).

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2 responses to “baked conchiglie with sausage and spinach

  1. I’m so glad you liked this too! I could hoover the whole lot down….!! It’s really difficult to find the cavolo even in London when it’s in season, but think I’ll use kale the rest of the time. Good to know it works with spinach too!

  2. Pingback: bill granger’s baked porridge | raw sugar high

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