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
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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
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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