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Ricotta and spinach stuffed conchiglioni
Ricotta and spinach stuffed conchiglioni
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
"User-submitted recipe - not taste-tested."
Ingredients:
  • 250g (or 30) giant conchiglioni pasta (pasta shells)
  • 30g butter
  • 2.00 onion, finely chopped
  • 120g baby spinach, washed and chopped
  • 250g fresh ricotta
  • 60ml double cream
  • 1/2 tsp lemon zest
  • Ground nutmeg, to taste
  • 2 cloves garlic, crushed
  • 700g passata (see Notes)
  • 8.00 gm brown sugar
  • 40.00 ml basil, finely chopped
  • 0.60 gm salt
  • 1/4 tsp pepper
  • 82.50 ml parmesan cheese, finely grated
Instructions:
  • In a large fry pan, melt butter and sauté onion until soft, about 5 minutes. Add spinach and cook until wilted. Transfer to a bowl to cool, then mix in ricotta, cream, lemon zest, nutmeg, salt, and pepper to taste.
  • In a large frying pan, gently cook onion and garlic in oil until softened. Mix in passata and brown sugar. Pour in 250ml water and season with salt and pepper. Simmer for 30 minutes until sauce thickens. Stir in chopped basil and take off heat.
  • Cook pasta for 5 minutes, then drain and let it cool slightly.
  • Heat your oven to 180C.
  • Transfer the thickened sauce into a 2L baking dish.
  • Stuff each pasta shell generously with the spinach mixture, then place them in a bed of flavorful tomato sauce. Finish it off by generously grating fresh parmesan cheese over the top.
  • Cover with foil and bake for approximately 1 hour, or until the pasta is tender. Uncover for the final 5-10 minutes. Enjoy with a side of salad or baked vegetables.

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