Sorry about the basic recipe title but ‘conchiglioni rigati stuffed with sprouts, greens and ricotta in a three-cheese sauce’ just seemed ridiculous, and my brain is on holiday until January 2nd.

I made this with the aim of using up all the Christmas cheese. Just when I thought we were finished I found a whole wedge of Colston Bassett, a substantial nub of Cheddar and a hefty slice of Mrs Kirkham’s lurking, so I’ve combined them with two more types of cheese to make this gigantic pasta bake. Believe it or not, we still have cheese leftover.

I had to use some finely sliced Brussels sprouts because this has been the year of #sproutcontent, particularly on my Instagram feed, and I’m chuffed that so many of you have made my sprout kimchi recipe. I combined them with cavolo nero, spinach and ricotta and stuffed the mixture into shells which were baked in the sauce, with more cheese on top for luck.

This was impossible to resist hot and bubbling from the oven, despite the fact that rich food fatigue is definitely setting in. To that end, make sure to eat it with a sharply dressed salad which will counterpoint some of the richness.*

*help you eat more pasta bake.

Super Cheesy Stuffed Pasta Shells Recipe

Approx 30 large pasta shells (conchiglioni rigati)
150g sprouts, finely sliced
7 large cloves garlic, crushed
200g spinach
200g cavolo nero, leaves stripped from stalks
500g ricotta
Butter, for cooking
A few pieces of blue cheese, such as Colston Bassett or Stichelton
Parmesan, for grating on top

For the bechamel

1 litre milk (I used semi-skimmed)
1 onion, peeled and quartered
2 bay leaves
10 peppercorns
70g plain flour
100g butter
100g blue cheese such as Colston Basset or Stichelton, crumbled
100g cheddar, grated

Heat the milk gently with the onion, bay leaves and peppercorns – stirring – until it begins to simmer, then turn off, cover and set aside for 20 minutes or so.

In the meantime, wash the spinach and cavolo nero and place in a saucepan. Put a lid on and gently heat until wilted. Drain, then run under cold water until cool. Place in a clean tea towel and squeeze out as much water as possible. Chop finely.

Heat a knob of butter in a pan and gently cook the sprouts and garlic until softened and smelling great. Combine with the spinach and cavolo nero. Add the ricotta and mix well. Season with salt and set aside.

Cook the pasta shells in boiling salted water until just half cooked (they will continue cooking in the oven later). Run under cold water to cool them down. Stuff each with some of the greens and ricotta mixture. Set aside in a bowl.

To finish the bechamel, strain the milk and add back to the pan. Add the flour and butter and heat on a medium heat, whisking all the time until nice and thick. Melt in the cheese and taste – add salt if necessary. Cover and set aside.

Preheat the oven to 180C.

Cover the base of a large ovenproof dish with the bechamel. Arrange the pasta shapes on top, stuffing side up. Crumble the remaining blue cheese on top and cover with grated Parmesan. Bake for 20-25 minutes until bubbling and beginning to golden. Finish under the grill for 5 minutes to brown the top (watch carefully!).

Serve with a sharp green salad.

Cavolo nero and feta cheese borek

The origin of börek is uncertain but here’s an undisputed fact: I am unable to walk past the Turkish food centre in Camberwell without going inside, buying a dirty little spinach and cheese börek and stuffing it into my face so fast all that can be seen to the keenest of peepers is my greasy hands and lots of little flakes of pastry, gently floating to the ground.

I call those börek dirty because they really are the scrag end of the spectrum. You can taste the margarine. I mean, I’m still going to eat them but you get what I’m saying. They are made in a factory (I’m guessing) with less than excellent ingredients and I’m ok with that.

Cavolo nero and feta cheese borek

When I was asked to write a börek recipe for Great British Chefs, however, I saw it as my chance to make amends with the world of Turkish pastries and I think I’ve done that rather nicely. Say so myself. Cavolo nero is a brilliant substitute for spinach with its iron-rich flavour and in fact, I think it’s a better choice, particularly now it’s cold and ‘orrible and we need fortifying in every way possible. A woman cannot live on Chocolate Orange alone.

Cavolo nero and feta cheese borek

Cavolo Nero and Feta Cheese Börek Recipe

This recipe first appeared on Great British Chefs

300g cavolo nero, (weight with stalks, which yielded 150g without stalks)
8 sheets yufka pastry, or filo pastry
200g feta, or Sütdiyarı Picnic Börek Cheese if you can find it (or another white Turkish cheese)
100g butter, melted
1 egg, and 1 egg yolk, beaten lightly with a fork

Preheat the oven to 180°C/gas mark 4

Strip the cavolo nero leaves from the stalks (the stalks can be saved for other dishes, and are particularly good finely chopped and added to fried rice), blanch them for 1 minute in boiling water, then drain.

Dry the leaves thoroughly by pressing them between two clean tea towels and placing something heavy (like a wooden chopping board) on top for a few minutes. Chop the leaves finely and mix with the cheese and a small pinch of salt (if using feta, skip the salt).

Take a sheet of yufka, place on a clean work surface and brush with melted butter. Lay another on top. Then, on one side of the pastry, brush a little more melted butter and lay a fresh sheet of yufka on top, so that it overlaps slightly with the two sheets already there (the idea is to make one long strip of yufka). In the end you will have four pieces of double layered yufka, overlapping in a line.

On the bottom edge of the yufka, begin to lay out your filling in a long snake, continuing right to the other end of the pastry.

Then, carefully roll the pastry up and around the filling until you have one long snake of pastry filled with the cavolo nero and cheese. The snake can then be curled around and placed on a baking tray. Don’t worry if your tin isn’t the right size or shape.

Brush the borek with the egg and cook for 25–30 minutes or until golden brown.