ricotta and spinach stuffed shells

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-250g of shells
For the prank:
-250 g ricotta
-350 g cooked and drained spinach
-1 egg
-50 g grated Parmesan cheese
-2 pinches salt or fine salt
-2 pinches ground nutmeg
-1 pinch of ground pepper
For the tomato sauce:
-1 l tomato pulp
-1 chopped onion
-5 tsp olive oil
-1 pinch salt


In a saucepan, sauté the onion with the olive oil, stirring occasionally. Add the tomato pulp, salt, cover and cook for about 15 minutes, until the sauce thickens. Turn off the heat.

Prepare the stuffing by first draining the spinach, pressing it in your hands to make them lose as much water as possible.
Chop them finely and then pour them into a bowl.
Add the ricotta, salt, pepper, nutmeg and egg.
Mix everything with a spoon, then add the parmesan and mix again. Set aside.

Bring a large volume of water to a boil in a high saucepan.
As soon as it boils, salt water, then pour in conchiglioni pasta.
Mix them quickly with a wooden spoon, then let them cook for the time indicated on the package, but drain them «al dente» in a strainer, one minute before the time indicated on the package.
Pour them into a bowl and season them with a drizzle of olive oil to prevent them from sticking, mix.

Preheat the oven to 200°.
Make a layer of tomato sauce on the bottom of a gratin dish.
Fill the conchiglioni with the stuffing, place them as you go on the sauce layer on the stuffing side.
Cover with the remaining sauce, sprinkle with a little grated parmesan.
Put the conchiglioni in the oven and cook for 20 to 25 minutes, until they have slightly browned on the surface.
Once cooked, let them cool for 10 minutes before serving.

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