Ricotta and spinach-stuffed conchiglioni: an irresistible vegetarian baked dish

Ingredients

• 26 ridged conchiglioni
• 360 g spinach
• 250 g ricotta
• 1 clove garlic
• 250 ml tomato sauce
• 40 g Parmesan
• 1 egg
• 1 knob of butter

Materials

• Ovenproof dish
• Frying pan
• Cutting board
• Saucepan
• Bowl
• Spoon (or piping bag)

Preparation

• Pour a drizzle of oil into a frying pan and sauté the garlic. Add the tomato sauce and season with salt and pepper. Simmer over low/medium heat for 10 minutes.
• Cook the spinach in another pan. Let it wilt, then add a knob of butter at the end of cooking and mix well.
  (If you're using frozen spinach, put it in the pan, cover with a lid and start cooking over low heat, then turn the heat up to medium.)
  
• Meanwhile, bring the water to the boil and cook the conchiglioni.
• Drain the spinach in a colander to remove as much water as possible. Place the spinach in a bowl (if you wish, you can chop it with a knife) and add the ricotta. Mix well.
  
• Add the egg, 25 g of Parmesan, salt and pepper, and mix until you have a smooth, even mixture.
• Drain the pasta while it is al dente, handling it gently to avoid breaking the conchiglioni. Place them on a plate and drizzle with a little oil. Once they have cooled slightly, fill them with the ricotta and spinach mixture using a spoon or a piping bag.
  
• Assembly:
  Pour tomato sauce over the bottom of the baking dish and arrange the stuffed conchiglioni, overlapping slightly.
• Pour the remaining tomato sauce over the conchiglioni and sprinkle generously with grated Parmesan.
  
• Bake at 370°F/190°C for 20 minutes.
• The ricotta and spinach conchiglioni are ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe