Stuffed Conchiglioni

Name: Stuffed Conchiglioni
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 1 pound spinach (about 500 grams); 7 ounces ricotta cheese (about 200 grams); 22 conchiglioni pasta shells; 1 cup grated Parmesan cheese (about 100 grams); 1 1/2 cups tomato sauce (about 350 grams); Fresh basil, to taste; Salt, to taste; Black pepper, to taste; 1 garlic clove; 2 sprigs parsley

giadina @giadina

Torino

It might seem like a long process, but the steps are actually very simple and quick. The result will be delicious!

giadina @giadina

Torino

It might seem like a long process, but the steps are actually very simple and quick. The result will be delicious!

Saved

Ingredients

50 minutes

Serves 4 servings

1 poundspinach (about 500 grams)
7 ouncesricotta cheese (about 200 grams)
22conchiglioni pasta shells
1 cupgrated Parmesan cheese (about 100 grams)
1 1/2 cupstomato sauce (about 350 grams)
Fresh basil, to taste
Salt, to taste
Black pepper, to taste
1garlic clove
2 sprigsparsley

Saved

Steps

50 minutes

1

Boil the spinach in salted water for 5 minutes. Let cool, then mix with the ricotta, adding a little salt and pepper.
2

To make the sauce, heat some oil in a skillet with the garlic clove and parsley stems. Once they start to sizzle, add the tomato sauce, season with salt, and add a pinch of sugar to reduce acidity. Add chopped basil and cook for about 10 minutes, until the sauce thickens. Remove from heat.
3

Cook the conchiglioni in a pot of salted water according to the package instructions. Make sure not to overcook them so they don't break. Drain, rinse under cold water to stop the cooking, and toss with a little oil to prevent sticking and breaking when separating them.
4

Spread a little sauce on the bottom of a baking dish. Fill the conchiglioni with the spinach and ricotta mixture and arrange them in the dish. Use the remaining sauce to fill the spaces between the shells. Sprinkle the top with Parmesan cheese.
5

Bake at 400°F (200°C) for 20 minutes.