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

Preheat oven to 180C/350F.
Combine ricotta, mozzarella, parmesan, parsley, garlic, salt and pepper.
Staff each pasta shell with ricotta mixture.
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.
Bake for 15 minutes and serve right away.

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