Shell Pasta with Goat Cheese and Spinach

Bring a large pot of water to a boil. Once boiling, add the conchiglie and cook for 10 minutes. (The cooking time is typically 15 minutes, but they will cook again in the oven afterwards.) Once the pasta is cooked, rinse with cold water to stop the cooking process, then set aside.

While the pasta is cooking, prepare the filling: finely chop the garlic, then heat a pan over medium heat. Add the garlic and the washed and drained spinach leaves.

Cook everything over medium heat for about 5 minutes until the spinach is cooked. In a mixing bowl, combine the fresh goat cheese with the parmesan (set aside a bit to sprinkle on top before baking), salt, pepper, and nutmeg.

Drain the spinach by pressing it in the palms of your hands to remove as much remaining water as possible (be careful not to burn yourself if the spinach is still hot!). Then chop it roughly with a large knife.

Add the spinach to the goat cheese and parmesan mixture and mix well. Preheat the oven to 180°C.

Pour the tomato sauce at the bottom of a large baking dish (or small ones). Then fill the conchiglie and place them on the tomato sauce. Sprinkle with the remaining grated parmesan and pine nuts.

Bake for 30 minutes, then enjoy!

To finish Tip: you can make a béchamel instead of the tomato sauce and top your conchiglie with the ingredients you want depending on the seasons! (zucchini, ricotta…).