Recipe: Conchiglie pasta bake with leek and peas

So I tried another – adapted – recipe by Jamie Olivier this weekend. It was really tasty, so I thought I’d share it with you immediately. I will do some more finetuning on it possibly, because it’s made with ricotta cheese, and I’m not that big a fan of it. Substitute ricotta for  mascarpone cheese for example.

So, here’s the recipe:

Your shopping list for a generous serving for 2:

  • 250g conchiglie pasta (the really big shells)
  • olive oil and butter
  • 2 leeks
  • a large handful of frozen peas
  • 2 garlic cloves
  • 10 cl vegetable stock + 10 cl white wine (preferably dry)
  • a box of quorn cubes
  • 15 cl milk
  • 150g ricotta – or mascarpone if you prefer
  • 50g grated parmesan cheese
  • pepper and salt

The recipe:

  • Chop up the leeks roughly into rounds and peel and mince the garlic cloves. Grease in a baking dish with some of the butter and preheat your oven to 180°.


  • Cook the pasta according to the packet instructions, but just undercook it for a minute or so. Once cooked, drain, run under cold water, return to the pan and drizzle with the olive oil so they won’t stick.

Conchiglie pasta

  • In the mean time, melt the remaining butter into a skillet pan and gently soften the leeks. It will take about 10 minutes give or take. At the end, add the chopped up garlic and fry up for another minute. Pour over the vegetable stock and the white wine and let it simmer until almost all of the liquid is evaporated. (about 10 minutes max)
  • Add the frozen peas and stir through for less than a minute.
  • In another pan, heat up some olive oil and fry the quorn cubes together with some chicken spices. If you don’t have it, season with pepper and salt.
  • Add the vegetables, quorn, milk and ricotta (or mascarpone) to the pasta and gently mix it up. Season with salt and pepper to taste.
  • Spoon the mixture into the baking dish and top with the parmesan cheese. Put it in the oven until crisp and brown on top, around 20 minutes.

If you’re not a vegetarian, you can substitute the quorn for chicken and switch the vegetable stock for chicken stock. I’m sure it would be nice with some fried pieces of bacon in there too.

This is the end result with chicken, picture courtesy of the Jamie Oliver website:

leek, peas and ricotta pasta bake


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