Pasta & Rice/ Meat & Fish

Conchiglie with minced meat and vegetables

Hi everyone !!

I’m back on the blog after a few very intense days in my kitchen !!

Let me introduce today the recipe of a pic that was reposted on the Instagram account of Food And Wine a few days ago: Conchiglie with minced meat and vegetables.

This meal is quite beautiful, well I think so 🙂 , and has a surprising fresh taste even though it is a warm dish. So, even if it is so warm lately, don’t hesitate to cook it ! My secret : a sauce with minced meat and gaspacho !

No need to talk more, let’s just read the recipe and go to the kitchen!

Conchiglie with minced meat and vegetables

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Serves: 6 Difficulty: easy Price: $
Cooking Time: 30 min


  • 48 Conchiglie
  • 600 g minced beef meat
  • 1/2 onion
  • Olive oil
  • 100 g fresh spinach (or frozen ones)
  • 150 g green peas
  • 15 cl tomato sauce
  • 15 cl gaspacho
  • A few basil leaves for the sauce and the presentation
  • Salt, pepper, mild red pepper



Cook your conchiglie "al dente" in a pan with boiling salted water and set aside.


Cut the onion in small piece, cook in a frying pan with the olive oil then add the meat.


Add the spinachs, the green peas and basil. Cook at medium heat for 5 minutes.


Pour the tomato sauce and the gaspacho.


Add salt, pepper and mild red pepper and cook slowly for 15 minutes.


Pre-heat your oven at 160 degrees.


Then put the meat and vegetables mixture into the conchiglie shells (be generous !) and set in your oven for 2-3 minutes.


It's ready ! Add a leave of basil on each plate before serving.


You can change the recipe according to your tastes with other vegetables such as zucchini or carrots and other kind of meat such as veal.

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