Mr PP’s Coconchiglioni recipe

Southport has a long history, evidenced by the historical buildings on the Southport Heritage Walk.

Beside the Town Hall and former Ambulance Station in Nerang Street, the former Post Office building, rejuvenated by Ben Howe and partners, is shared between Study Gold Coast and Mr PP’s Deli & Rooftop. The venue is named after Mr Philip Palmer Agnew (AKA Mr PP), Southport’s first postmaster from 1883 to 1886.

Today Mr PP’s is a welcome retreat for Southport locals who relish an escape to the sunshine of this upstairs bar and eatery. Serving Italian-style casual fare, Chef Julie Rodgers gives us her version of the classic Italian dish Conchiglioni, shell-shaped pasta shells, stuffed with a cheesy ricotta and spinach mixture, served with a romesco sauce. This dish makes a perfect winter meal.

Mr PP’s, 43 Nerang St, Southport QLD 4215 Ph: 07 5634 9587

NOTE: This recipe was published in The Sun community newspaper on 25 June, 2019.

Print Recipe

Conchiglioni (Baked pasta shells)

Course

Main Dish

Servings

people

Ingredients

• 1 kg conchiglioni (pasta shells)

Spinach and Ricotta Filling

• 1 kg frozen spinach
• olive oil
• 1 leek, diced
• 1 brown onion, diced
• 1 tbsp minced garlic
• 1 tbsp table salt
• 1/2 tbsp cracked pepper
• 1 tbsp dried oregano
• 2 lemons, zest only
• 500 grams firm ricotta
• 250 grams grated parmesan (reserve 50g for later)
• 100 grams toasted pine nuts

Course Main Dish Servings people Ingredients 1 kg conchiglioni (pasta shells) Spinach and Ricotta Filling 1 kg frozen spinach olive oil 1 leek, diced 1 brown onion, diced 1 tbsp minced garlic 1 tbsp table salt 1/2 tbsp cracked pepper 1 tbsp dried oregano 2 lemons, zest only 500 grams firm ricotta 250 grams grated parmesan (reserve 50g for later) 100 grams toasted pine nuts

Instructions

1. Drain spinach overnight in a colander.
2. Cook pasta according to packet instructions. Refresh in iced water. Drain and set aside for later.
3. Sauté leek, onion and garlic in a large shallow pot with olive oil. Add drained spinach and cook until dry. Remove into a large bowl and cool.
4. Add seasonings, lemon zest, ricotta, parmesan and pine nuts.
5. Mix spinach and ricotta mixtures together with a spoon and divide into two large piping bags.
6. Place conchiglioni onto a lined oven tray and pipe the mix into the cooked pasta shells. Top with the extra grated parmesan.
7. Bake at 170 degrees for 20 – 30 minutes until golden brown. Serve with a lightly dressed rocket salad and romesco sauce. Enjoy!