Conchiglioni Stuffed with Ricotta and Spinach
Simple, practical and delicious stuffed pasta shells
Jumbo conchiglioni shells filled with creamy ricotta and garlicky spinach, nestled in tomato sauce and topped with golden parmesan.
Equipment
Ingredients
Pasta Filling
fresh spinach (fresh)
500 g
ricotta cheese (fresh)
250 g
garlic clove (minced)
1 clove
olive oil (for sautéing)
15 ml
salt (to taste)
3 g
black pepper (to taste)
1 g
Pasta Assembly
conchiglioni pasta (dry)
275 g
tomato sauce or passata (ready-to-use)
600 ml
parmesan cheese (grated)
60 g
Instructions
Sauté spinach and prepare filling
Sauté spinach with garlic, drain well, chop finely and mix with ricotta and seasonings.
Cook pasta al dente
Cook conchiglioni pasta in salted water until al dente according to package instructions.
Stuff the pasta shells
Fill each conchiglioni shell with the ricotta-spinach mixture using a piping bag for ease.
Assemble and bake
Spread tomato sauce in baking dish, arrange stuffed shells, top with parmesan and bake until golden.
Original recipe
Storage
Store in airtight container. Add extra sauce when reheating to prevent drying out.
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