Ricotta and spinach stuffed conchiglioni: an easy recipe to try
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
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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