Stuffed conchiglioni: satisfy your craving for carbs with the best pasta recipe!

published on 3 May, 2019 at 19:47
A recipe for giant stuffed pasta shells with spinach and ricotta, in a rich tomato sauce!

INGREDIENTS
150 g (5 oz) pasta shells;
400 g (14 oz) ricotta;
200 g (7 oz) wilted spinach;
200 g (7 oz) mozzarella, shredded;
100 g (3.5 oz) parmesan cheese;
1 tsp garlic powder;
1 tsp dried parsley;
salt and pepper;
2 cups tomato sauce;
1 cup cheese.
 
METHOD
    Cook pasta according to the packaging instructions
  1. Preheat oven to 180C/350F.
  2. Combine ricotta, mozzarella, parmesan, parsley, garlic, salt and pepper.
  3. Staff each pasta shell with ricotta mixture.
  4. Pour 2/3 of tomato sauce into a baking pan. Layer pasta shells on top and cover with leftover sauce and 1 cup of cheese.
  5. Bake for 15 minutes and serve right away.
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