Stuffed shells (conchiglioni ripieni) are a rich and delicious first course, one of the many versions of baked pasta.
In this case, baked pasta is made in the conchiglioni format, precisely in the shape of a “shell,” perfect for stuffing as much as you like and with what you like.
How about a delicious Bolognese sauce or tasty with vegetables enriched with succulent cheese?
Once stuffed, the dough will then have to be baked in the oven; when it is ready, you will see a golden, gratinated crust enclosing an irresistible mouth-watering filling!
A simple but by no means trivial recipe, baked ricotta and spinach au gratin stuffed conchiglioni are an ideal dish for festive days, good to taste and beautiful to look at.
- 9 oz of shells pasta
- 2 cups of already boiled spinach
- 1 cup of ricotta cheese
- 2 eggs
- 1 cup of Grana Padano cheese
- salt and pepper to taste
- béchamel sauce to taste
- a pinch of nutmeg
- tomato sauce to taste
- 1 tbsp of butter
- 1//2 cup of mozzarella cheese, diced
To prepare ricotta and spinach conchiglioni, preheat the oven to 350 F and cook the pasta al dente, as it will finish cooking in the oven.
Meanwhile, prepare the filling: take a bowl and add the ricotta, eggs, nutmeg, and Grana Padano cheese to the spinach.
Season with salt and pepper and mix well.
Now equip an oven dish, sprinkle on a layer of béchamel and tomato sauce and fill the conchiglioni one by one with the ricotta and spinach filling.
Place them in the baking dish, top them with more béchamel and tomato sauce, sprinkle the surface with Grana Padano cheese, mozzarella cheese and a 1 tbsp of butter so that the ricotta and spinach conchiglioni are rich and flavorful.
Now bake your ricotta and spinach conchiglioni for 20 minutes until the surface is au gratin and golden brown.
Tip: The tomato sauce is not essential, you can leave them white if you prefer.
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