Stuffed Conchiglioni with Spinach and Ricotta

Name: Stuffed Conchiglioni with Spinach and Ricotta
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs conchiglioni pasta (500 g); 2 cups ricotta cheese (500 g); 2 1/2 cups shredded cheese (300 g); 14 oz fresh spinach (400 g); Minced garlic, to taste; 1 2/3 cups tomato puree (400 g)

Le Ricette Della Tradizione @Ricette_Tradizionali

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Stuffed Conchiglioni with Spinach and Ricotta

Le Ricette Della Tradizione @Ricette_Tradizionali

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Ingredients

1 hour

Serves 6 servings

1.1 lbsconchiglioni pasta (500 g)
2 cupsricotta cheese (500 g)
2 1/2 cupsshredded cheese (300 g)
14 ozfresh spinach (400 g)
Minced garlic, to taste
1 2/3 cupstomato puree (400 g)

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Steps

1 hour

1

Prepare the filling by mixing the spinach, ricotta, shredded cheese, and minced garlic. Stir well. Refrigerate for 1 hour.
2

Meanwhile, fill a large pot with water and bring it to a boil. Add the conchiglioni pasta and cook until halfway done.
3

Drain the pasta and let it cool. Then, fill each shell with the prepared filling using your hands.
4

In a baking dish, spread a layer of warmed tomato puree. Arrange the stuffed conchiglioni on top, then add more tomato puree over them.
5

Bake in the oven at 400°F (200°C) for 30 minutes.