Conchiglioni con ricotta e spinaci al sugo
Serves 1
Directions
- 1Pour extra virgin olive oil in a pot and add mashed celery, carrot, and onion, letting them wilt.
- 2Add tomato passata, water to rinse the container, and salt, then cover and cook on low heat.
- 3Sauté spinach in a pot with extra virgin olive oil, garlic, and salt for 5-6 minutes, then remove garlic.
- 4Squeeze the cooked spinach, grind it, and mix it in a bowl with ricotta, egg, mozzarella, parmesan, salt, and nutmeg.
- 5Boil the conchiglioni pasta until half-cooked according to package instructions.
- 6Spread some sauce at the bottom of a baking dish.
- 7Fill the pasta shells with the ricotta-spinach mixture using a piping bag.
- 8Place the stuffed shells in the dish, cover with remaining sauce and grated parmesan.
- 9Bake in a preheated ventilated oven at 200 degrees.
Ingredients
- 280 g conchiglioni pasta
- 700 g tomato passata
- 500 g spinach
- 400 g ricotta, well-skinned
- 150 g mozzarella, diced
- 70 g parmesan cheese, grated
- 1 whole egg
- celery, mashed
- carrot, mashed
- onion, mashed
- garlic
- extra virgin olive oil
- salt
- nutmeg
- 30 g parmesan cheese, grated
Equipment
potbowlpiping bagpyrophilaventilated oven
Tips
- Spinach can be used fresh or frozen.
- Always adjust baking time according to your own oven.
