Stuffed pasta with spinach and ricotta, easy, light and tasty.
CONCHIGLIONI WITH RICOTTA AND SPINACH | EASY AND LIGHT
Stuffed pasta with spinach and ricotta, easy, light and tasty.
Ingredients
- 25 large conchiglioni shells
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 4 cups packed fresh spinach leaves clean and stalks removed
- 1 cup fresh ricotta
- Salt to taste
- 1 pinch grated nutmeg
- 1 cup mozzarella cheese shredded 100g
- 300 ml basil tomato sauce
- 4 slices of mozzarellacut into squares of 1 x 1 inches
- Olive oil to spread the baking pan
- Grated parmesan to gratin
Instructions
- In a pan sauté the garlic in olive oil over low heat and lightly brown.
- Add spinach leaves. Season with salt. Stir and close the pan and cook for 5 minutes.
- Add the fresh ricotta to the spinach, mix well, remove from the heat and let it cool.
- Cook the pasta al dente on salted water.
- Transfer spinach to food processor, add nutmeg and mozzarella. Pulse a few times to chop the leaves.
- Fill the shells with 1 tablespoon of filling. Distribute stuffed shells on a rectangular baking pan drizzled with oil at the bottom.
- Distribute tomato sauce over the shells, place small pieces of cheese over each shell and finish with grated parmesan on top.
- Bake it at 375F for 35 to 40 minutes until golden brown.
- Remove from the oven and let stand for 10 minutes before serving.
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.