Ricotta and spinach stuffed conchiglioni

Ricotta and spinach stuffed conchiglioni

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Ricotta and spinach stuffed conchiglioni

  1. 250g (or 30) giant conchiglioni pasta (pasta shells)
  2. 30g butter
  3. 1 onion, finely chopped
  4. 120g baby spinach, washed and chopped
  5. 250g fresh ricotta
  6. 60ml double cream
  7. 1/2 teaspoon lemon zest
  8. Ground nutmeg, to taste
  9. 2 tablespoons olive oil
  10. 1 onion, finely chopped
  11. 2 cloves garlic, crushed
  12. 700g passata (see Notes)
  13. 2 teaspoons brown sugar
  14. 2 tablespoons basil, finely chopped
  15. 1/4 teaspoon salt
  16. 1/4 teaspoon pepper
  17. 1/3 cup parmesan cheese, finely grated

The instruction how to make Ricotta and spinach stuffed conchiglioni

  1. To make filling: Melt butter in large fry pan and add the onion, stirring for 5 minutes or until soft. Add spinach leaves and cook until wilted. Remove to bowl to cool and add ricotta, cream,lemon zest and nutmeg, salt & pepper to taste.
  2. To make sauce: heat oil in large fry pan and cook onion and garlic until softened, but not browned. Stir in the passata and brown sugar. Add 250ml water, salt and pepper. Simmer for 30 minutes or until sauce has thickened. Add chopped basil and remove from heat.
  3. Meanwhile, cook pasta for 5 minutes, drain and cool slightly.
  4. Preheat oven to 180C.
  5. When sauce has thickened, spoon into 2L capacity baking dish.
  6. Fill each pasta shell with the spinach mixture, and arrange in tomato sauce. Grate fresh parmesan cheese over the top.
  7. Cover with foil and bake for about 1 hour, or until pasta is tender. Remove foil for last 5 - 10 minutes. Serve with salad or baked vegetables.

Nutritions of Ricotta and spinach stuffed conchiglioni

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calories: https://schema.org
calories: NutritionInformation

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