Conchiglie with Potatoes, "Meatballs" and Spinach

Recipe by
Total Time:
1 hour
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 1 box(32-ounce) - whole-grain Pasta
  • 24 - meatless meatballs
  • 5 cups - baby Spinach
  • 6 Cloves - Garlic (thinly sliced)
  • 3 - large Potatoes (cut into 1/2-inch cubes)
  • 2 tbsp - extra virgin Olive oil
  • 2 tbsp - fresh Rosemary (chopped)
  • 2 tsp - ground black pepper

How to Make Conchiglie with Potatoes, "Meatballs" and Spinach

  • Cook pasta in salt water as per package directions.
  • Toss the potatoes with 1 tsp dried rosemary, salt and black pepper to taste and spray some oil. Bake in a 400-degree oven about 20-25 minutes or until golden on top and cooked through.
  • Heat oil in a pan and add the meatballs. Saute until they are brown and cooked through. Remove to a plate and set aside.
  • In the same saucepan, saute garlic until it turns golden. Add some ground black pepper, salt to taste, and finally the baby spinach and turn over a couple of times so the spinach begins to wilt.
  • Place the cooked pasta in a bowl. Add the potatoes, wilted spinach and garlic, browned meatballs, rosemary, salt to taste, and the remaining tbsp of olive oil.
  • Toss together and check the seasoning.
  • Recipe courtesy: Holy Cow Vegan