Conchiglioni stuffed with ricotta and spinach: the best way to eat pasta!
We're delving into traditional Italian recipes with these conchiglioni stuffed with ricotta and spinach, very often served at Easter or Christmas in Italy, a complete dish that appeals to the whole family! And the recipe isn't that complicated, you'll see ;-) All you need to do is prepare a tomato sauce, cook the pasta al dente and stuff it with a mixture of ricotta, spinach, parmesan and eggs (you can also opt for a "ragù" stuffing, made with minced meat). In short, a vegetarian dish that's comforting, delicious and easy to make - who could ask for more? Follow the recipe step-by-step below:
Ingredients
Materials
- Ovenproof dish
- Frying pan
- Saucepan
- Bowl
- Spoon (or pastry 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 melt and, at the end of cooking, add a knob of butter. Mix well.
(If you're using frozen spinach, pour it into the pan, cover and start cooking over a low heat, then increase the heat 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, Parmesan, salt and pepper and mix until smooth.
Drain the pasta al dente (gently, to avoid breaking it), place in a dish and drizzle with oil to prevent sticking. When the pasta has cooled, fill it with the ricotta-spinach mixture, using a spoon or 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!
Observations
How long will the ricotta and spinach conchiglioni keep?
Approximately 1 day in an airtight container in the refrigerator.
Can ricotta and spinach conchiglioni be frozen?
Yes, you can freeze them raw or cooked.
What stuffing can I use to stuff conchiglioni?
There are many ways to prepare stuffed conchiglioni. Here are just a few examples:
Meat "Ragù", salmon and ricotta, shrimp and zucchini, with mushrooms, and even squash when in season!
Can I use a piping bag to stuff conchiglioni?
Of course you can. We used a spoon, but with a piping bag it's even easier to prepare the stuffed conchiglioni.
What can I add to the ricotta and spinach conchiglioni?
You can prepare this recipe by also adding béchamel sauce for even more deliciousness! Mix it with the tomato sauce when ready.
