Spinach & Ricotta Conchiglioni

Spinach & Ricotta Conchiglioni is a delicious and satisfying pasta dish featuring jumbo pasta shells stuffed with a flavorful mixture of spinach and ricotta cheese. The shells are then baked until golden and served with a rich tomato pasta sauce. This recipe combines the creamy and smooth texture of ricotta cheese with the freshness of spinach, creating a delightful filling for the conchiglioni shells.

To make this dish, start by cooking the pasta shells until they are al dente. In a separate pan, sauté the onion in olive oil until lightly golden, then add the spinach and cook until wilted. Stir in the ricotta cheese until well combined.

Next, spoon the spinach and ricotta mixture into the pasta shells and sprinkle them with Parmesan cheese. Place the shells on a grill tray and cook under a medium-high heat until lightly browned and heated through.

While the shells are cooking, heat the tomato pasta sauce in a small pan until heated through. Spoon the sauce onto a serving platter and top it with the stuffed conchiglioni shells.

This dish is a great choice for a comforting and flavorful meal. The combination of the creamy ricotta cheese, the earthy spinach, and the tangy tomato sauce creates a harmonious balance of flavors. It’s a perfect option for pasta lovers and a great way to incorporate vegetables into your meal.

INGREDIENTS

• 20 dried conchiglioni (jumbo pasta shells)
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 450g/1lb fresh spinach, chopped
• 700g/1 ½ lb ricotta cheese
• 25g/1oz Parmesan cheese, freshly grated
• 225g/8oz tomato pasta sauce

PREPARATION

1. Cook the conchiglioni pasta shells in a pan of salted boiling water for 8-10 minutes or until al dente. Drain them thoroughly.
2. Heat the extra virgin olive oil in a pan over medium heat. Add the finely chopped onion and sauté, stirring, for about 3 minutes or until the onion is lightly golden.
3. Add the chopped spinach to the pan and stir over low heat until it wilts.
4. Stir in the ricotta cheese until well combined with the spinach and onion mixture.
5. Spoon the spinach and ricotta mixture into the cooked conchiglioni pasta shells.
6. Sprinkle the stuffed shells with freshly grated Parmesan cheese.
7. Place the stuffed shells on a cold, lightly oiled grill tray.
8. Cook the shells under a medium-high heat for about 3 minutes or until they are lightly browned and heated through.
9. Meanwhile, heat the tomato pasta sauce in a small pan over high heat for about 1 minute or until it is heated through.
10. Spoon the heated tomato pasta sauce onto a serving platter.
11. Arrange the stuffed conchiglioni shells on top of the tomato sauce.

YIELD

This recipe serves 4 people.

SPECIAL INSTRUCTIONS

• Make sure to drain the cooked pasta shells thoroughly to remove excess water and prevent them from becoming soggy.

TIPS

• You can customize the filling by adding additional ingredients such as garlic, herbs, or grated nutmeg to enhance the flavor.
• Feel free to use frozen spinach instead of fresh spinach if it’s more readily available. Just make sure to thaw and squeeze out any excess liquid before using.
• Experiment with different types of pasta shells if conchiglioni is not available. Large shells like manicotti or jumbo shells can be used as a substitute.
• Serve the Spinach & Ricotta Conchiglioni as a main course with a side salad or garlic bread for a complete meal.

Spinach & Ricotta Conchiglioni is a delightful pasta dish that combines the smoothness of ricotta cheese with the freshness of spinach. The jumbo pasta shells are filled with a flavorful mixture of sautéed onions, wilted spinach, and creamy ricotta cheese. The stuffed shells are then baked until golden and served with a rich tomato pasta sauce.

This dish is a great option for pasta lovers and a fantastic way to incorporate vegetables into your meal. The combination of the creamy ricotta cheese, earthy spinach, and tangy tomato sauce creates a harmonious balance of flavors. The texture of the pasta shells adds a satisfying bite to each forkful.

Preparing this dish is relatively straightforward. The pasta shells are cooked until al dente and then filled with the spinach and ricotta mixture. After a quick baking in the oven, the shells are ready to be served atop a bed of heated tomato pasta sauce.

Spinach & Ricotta Conchiglioni makes for a hearty and comforting main course. The combination of flavors and textures is sure to satisfy your taste buds. Serve it as a standalone dish or pair it with a side salad or garlic bread for a complete and satisfying meal.

Whether you’re a vegetarian looking for a flavorful pasta option or simply enjoy the combination of spinach and ricotta, this recipe is a winner. It’s a versatile dish that can be enjoyed by the whole family and is bound to become a favorite in your recipe repertoire.