Chorizo, Conchiglie & Spinach Pasta Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add your diced chorizo and cook for 3-4 min or until beginning to crisp

Add the chopped garlic and cook for 1-2 min further

Meanwhile, add your conchiglie to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 5-6 min or until cooked with a slight bite

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the conchiglie, reserving a cup of the starchy pasta water

Once the chorizo is beginning to crisp, add your chopped tomatoes and soft cheese to the pan and give everything a good mix up

Wash your spinach, then add it to the pan with 100ml [130ml] [170ml] of the starchy pasta water and mix everything together

Cook, covered, for 1-2 min or until the spinach has wilted – this is your creamy tomato chorizo sauce

Grate your cheddar cheese

Add the cooked conchiglie to the creamy tomato chorizo sauce and stir it all together until the pasta is fully coated in the sauce

Season with a grind of black pepper

Transfer the mixture to an oven-proof dish and top with the grated cheese

Put the dish in the oven for 10 min or until the cheese has melted and the pasta is bubbling – this is your chorizo, conchiglie & spinach pasta bake