In Italy, there’s a long and well-established tradition of “pasta al forno”, which means to finish cooking your pasta in the oven. I’ve never been too interested in this type of cooking, except for this dish, conchiglioni with ricotta and spinach.
Conchiglioni is a type of pasta that resembles a giant shell and because of its shape, it can be stuffed, for example with beef ragù (incorrectly called bolognese sauce), and then covered with bechamel sauce.
Today’s recipe includes one of my favorite fillings in Italian cuisine. If you are a big fan of ricotta and spinach, this one’s for you.
INGREDIENTS 4 people
250 gr conchiglioni
1 kg spinach
750 gr ricotta
100 gr Parmigiano Reggiano (parmesan cheese)
2 egg yolks
Extra virgin olive oil
Passata (homemade tomato sauce)
Salt and pepper to taste
PREPARATION
Spread a layer of tomato passata in an oven dish. Cook the spinach separately, drain all the water and mix with the ricotta, yolks, salt, pepper and the grated Parmigiano.
Now cook the conchiglioni in abundant salted water, but only half of the time indicated in the package. Drain them and stuff them using a spoon.
If you want, you can now add bechamel sauce on top. On this occasion I opted for a lighter version. Bake for 20 minutes in the oven at 200ºC.
Serve these conchiglione with ricotta and spinach with a few basil leaves and…buon appetito!!
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More pasta ideas here
