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Conchiglie, Spinach & Chorizo Pasta Bake

Conchiglie, Spinach & Chorizo Pasta Bake

Rating
5rating out of 5

(878 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

This hearty pasta bake isn't just full-flavoured, it's also easy to whip up after a long day. You'll make a quick, creamy tomato sauce with chorizo, spinach and pasta, top with cheese, then bake. Simple!

Prep Time

30 min

Cuisine

Mediterranean

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Conchiglie
200g conchiglie †
Baby-spinach
120g baby leaf spinach
tomato frito
1 can of tomato frito (200g)
soft cheese2
1 soft cheese pot (50g) †
diced chorizo
100g British diced chorizo
garlic-clove
1 garlic clove
Cheddar-cheese
80g cheddar cheese †
You Will Need
Oven-proof dish, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g conchiglie<span class="strong">†</span>
  • 120g baby leaf spinach
  • 1 can of tomato frito (200g)
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 100g British diced chorizo
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1005 kJ
240 kcal
3597 kJ
858 kcal
Fat
of which saturates
11.2 g
5.1 g
40 g
18.4 g
Carbohydrate
of which sugars
24 g
3.9 g
86 g
14.1 g
Fibre 1.8 g 6.6 g
Protein 10.1 g 36.3 g
Salt 0.86 g 3.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g conchiglie
semolina of durum wheat (gluten), water
120g baby leaf spinach
spinach
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
100g British diced chorizo
pork (94.9%), salt, spices (paprika, spices, paprika flavouring, garlic powder, herbs), dextrose, antioxidant: sodium ascorbate, preservative: sodium nitrite
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely chop (or grate) the garlic

2

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat

Once hot, add the diced chorizo and cook for 3-4 min or until beginning to crisp

Add the chopped garlic and cook for 1-2 min further

3

Meanwhile, add the conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 5-6 min

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the conchiglie, reserving a cup of the starchy pasta water

4

Once the chorizo is beginning to crisp, add the tomato frito and soft cheese to the pan and give everything a good mix up

5

Add the spinach to the pan with 100ml [180ml] of the starchy pasta water and give everything a good mix up

Cook, covered, for 1-2 min or until the spinach has wilted – this is your creamy tomato chorizo sauce

6

Grate the cheddar cheese

7

Add the cooked conchiglie to the creamy tomato chorizo sauce and stir it all together until the pasta is fully coated in the sauce

Season with a grind of black pepper

Transfer the mixture to an oven-proof dish and top with the grated cheese

Put the dish in the oven for 10 min or until the cheese has melted and the pasta is bubbling - this is your conchiglie, spinach & chorizo pasta bake

8

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