Family friendly Main Italian

Broccolini, mushroom and ricotta conchiglie

Name: Broccolini, mushroom and ricotta conchiglie recipe
Yield: 4
Cuisine: /italian
Ingredients: 400g conchiglie (large pasta shells); 40.00 ml extra virgin olive oil; 250g button mushrooms, very finely chopped; 4 anchovy fillets in oil, drained, chopped; 500g ricotta; 125ml milk; 80g smoked cheddar, grated; 2 bunches broccolini, very finely chopped; Finely grated zest and juice of 1 lemon

1 rating

Jump to recipe

by Warren Mendes

delicious. team

Oct 20, 2015

Large pasta shells baked with healthy greens, ricotta and cheddar will satisfy every craving while still nailing your nutritious eating goals.

400g conchiglie (large pasta shells)
2 tbs extra virgin olive oil
250g button mushrooms, very finely chopped
4 anchovy fillets in oil, drained, chopped
500g ricotta
1/2 cup (125ml) milk
80g smoked cheddar, grated
2 bunches broccolini, very finely chopped
Finely grated zest and juice of 1 lemon

Method

1.

Preheat oven to 200°C/180°C fan-forced. Bring a large saucepan of water to the boil. Add the conchiglie and cook for 8 minutes, or until almost tender, then drain.
2.

Meanwhile, heat oil in a frypan over high heat. Add mushrooms, and cook, stirring, for 4 minutes, or until golden. Stir through anchovy and cook for a further 1 minute, or until anchovy dissolves. Remove from heat.
3.

Combine the ricotta and milk, then add half the mushroom mixture, cheddar and broccolini. Season, then fill conchiglie with ricotta mixture and arrange on a greased baking dish. Top with remaining mushroom mixture, cheddar and broccolini. Bake for 20 minutes, or until golden and bubbling.
4.

Sprinkle with lemon zest and drizzle with lemon juice to serve.