Ricotta and spinach stuffed conchiglioni: an easy recipe to try

Name: Ricotta and spinach stuffed conchiglioni: an easy recipe to try
Uploaded: 2021-12-30T15:31:33Z
Duration: PT237.070S
Channel: Food Inspiration

published on 30 December, 2021 at 16:31

Everyone will love this recipe!

INGREDIENTS

400g (1 1/2 cups) of ricotta cheese
300g (1 1/4 cups) of cooked spinach
1 egg
50g (1/2 cup) of parmesan cheese
Salt
A pinch of nutmeg
300g of conchiglioni pasta
Extra virgin olive oil
1 clove of garlic
550g (1 3/4) cups of tomato sauce
Basil leaves
Cake pan (26cm)
Parmesan cheese
Grated cheese

METHOD

In a bowl add the ricotta cheese, cooked spinach, egg, parmesan cheese, salt, nutmeg and mix all well together to prepare the filling for conchiglioni.
Add the conchiglioni pasta into the salted boiled water and cook for a few minutes and drain it when they are ready.
In a pot add the olive oil, garlic clove, tomato paste, few leaves of basil. Cover it with the lid and cook for 20 minutes to prepare the tomato sauce.
Fill in the conchiglioni with the prepared mixture. In a cake pan (26 cm size) add the prepared tomato sauce and start arranging the filled pasta until the mold is full.
Sprinkle it with parmesan and grated cheese and bake in the oven at 200°C/392°F for 30 minutes.

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