CONCHIGLIONI WITH RICOTTA AND SPINACH | EASY AND LIGHT

Stuffed pasta with spinach and ricotta, easy, light and tasty.

Print Recipe
CONCHIGLIONI WITH RICOTTA AND SPINACH | EASY AND LIGHT
Stuffed pasta with spinach and ricotta, easy, light and tasty.
Instructions
  1. In a pan sauté the garlic in olive oil over low heat and lightly brown.
  2. Add spinach leaves. Season with salt. Stir and close the pan and cook for 5 minutes.
  3. Add the fresh ricotta to the spinach, mix well, remove from the heat and let it cool.
  4. Cook the pasta al dente on salted water.
  5. Transfer spinach to food processor, add nutmeg and mozzarella. Pulse a few times to chop the leaves.
  6. Fill the shells with 1 tablespoon of filling. Distribute stuffed shells on a rectangular baking pan drizzled with oil at the bottom.
  7. Distribute tomato sauce over the shells, place small pieces of cheese over each shell and finish with grated parmesan on top.
  8. Bake it at 375F for 35 to 40 minutes until golden brown.
  9. Remove from the oven and let stand for 10 minutes before serving.
Recipe Notes

Variation: add 1 cup fresh sliced ​​mushrooms just after sautéing the garlic, cook for 5 minutes, it releases some of the water, let it dry and follow by adding spinach.

Share this Recipe

Comments are closed.

Google Translate: