Spinach & Ricotta Stuffed Conchiglioni
Easy
Victoire
Victoire

Spinach & Ricotta Stuffed Conchiglioni

15 minutesPrep time

10 minutesCook time

532 cal.Per serving

Ingredients for 1

Pasta (jumbo shells)

60 g

Pasta (jumbo shells)

Tomato sauce (basil)

120 g

Tomato sauce (basil)

Ricotta cheese

80 g

Ricotta cheese

Spinach (frozen)

120 g

Spinach (frozen)

Parmesan (grated)

2 tbsp

Parmesan (grated)

Garlic

1/4 clove

Garlic

Oregano (dried)

1 pinch

Oregano (dried)

Utensils

Oven, Stovetop, Pot (small), Colander, Baking dish

recipe

  • Step 1
    Preheat the oven to 240°C. In a pot of salted boiling water, cook the pasta according to package instructions. Once cooked through, drain the pasta & rinse under cold water. Set aside.
  • Step 2
    Meanwhile, defrost the spinach according to package instructions. Once defrosted, make sure to squeeze out all extra liquid.
  • Step 3
    Prepare the stuffing. In a bowl, combine : the drained spinach, ricotta cheese, oregano & grated garlic. Season with salt & pepper.
  • Step 4
    In an oven-proof dish, spread the tomato sauce.
  • Step 5
    Using a spoon, fill each pasta shell with the ricotts / spinach mix. Add them to the oven-proof dish.
  • Step 6
    Sprinkle over with grated parmesan & bask for 10 min at 240°C.
  • Step 7
    Once cooked & lightly golden, remove the dish from the oven. Top with parmesan & serve with a side of green salad. Enjoy !