Stuffed giant shells-ricotta, spinach, shredded Italian cheese
Conchiglioni ricotta and spinach, a first course of baked pasta easy and tasty, is prepared in a heartbeat and makes the whole family happy. To make the conchiglioni tasty I prepare a quick tomato sauce in a pan, or if you prefer a good slow cooking sauce. For the filling the goodness of spinach with butter and ricotta. I advise you to choose a good ricotta, which is tasty, better if mixed, cow and sheep, but always follow your tastes. The stuffed conchiglioni, baked, with spinach and ricotta with sauce, are an excellent first for occasions, it takes little to prepare them carefully, to make them perfect, even aesthetically, because even the eye wants its part.
Ingredients
25 Conchiglioni300 g Ricotta500 g Spinach750 ml Tomato puree1/2 OnionNutmegGrated cheeseSaltOlive oil
Preparation
Let's cook the tomato sauce first. Prepare a light chopped onion, put it in a pan with a little oil, let stew then add the puree, add a little' water, the one you need to rinse the bottle, salt and cook with lid at least half an hour. We also put the spinach on the fire, if they are fresh, well washed with a pinch of salt and a piece of butter, at the end of cooking, after about 10-15 minutes. If they are frozen we put them in a pan with a drop of water, with salt and cover, the butter we always add at the end of cooking. If we use fresh ones they need at least twice as much. We put the water on the fire to cook the conchiglioni, we salt it and as soon as it boils we drop the pasta, I considered 5 conchiglioni each, as a single dish, you adjust a little depending on how many you prepare, and how much you prepare. We always put a few more to cook, in case someone opens in cooking. We prepare the filling, in a bowl we put the cottage cheese, with grated cheese and nutmeg. We mix well. As soon as the spinach is ready, add them and mix everything. If you want you can also chop the spinach, so you have them less big, I put them as they were after cooked. We drain the pasta al dente, or cooked to the point you prefer, even harder if you want it firmer. We put the tomato sauce in the pan. We put the filling in a plastic bag, a piping bag or a freezer bag, make a hole on one side and go to stuff a shell at a time and place it in the pan with the sauce. We put the right sauce so as not to cover the shells. We arrange the shells in two trays as in the picture, or in a larger one. Once all filled we can sprinkle with more grated cheese and bake for 20 minutes at 200 ° c in a ventilated oven. We leave a few minutes in the oven off before taking out of the oven and serving our good conchiglioni with ricotta and baked spinach.
Conchiglioni ricotta and spinach, a first course of baked pasta easy and tasty, is prepared in a heartbeat and makes the whole family happy. To make the conchiglioni tasty I prepare a quick tomato sauce in a pan, or if you prefer a good slow cooking sauce. For the filling the goodness of spinach with butter and ricotta. I advise you to choose a good ricotta, which is tasty, better if mixed, cow and sheep, but always follow your tastes. The stuffed conchiglioni, baked, with spinach and ricotta with sauce, are an excellent first for occasions, it takes little to prepare them carefully, to make them perfect, even aesthetically, because even the eye wants its part.
Ingredients
25 Conchiglioni
300 g Ricotta
500 g Spinach
750 ml Tomato puree
1/2 Onion
Nutmeg
Grated cheese
Salt
Olive oil
Preparation
Let's cook the tomato sauce first. Prepare a light chopped onion, put it in a pan with a little oil, let stew then add the puree, add a little' water, the one you need to rinse the bottle, salt and cook with lid at least half an hour. We also put the spinach on the fire, if they are fresh, well washed with a pinch of salt and a piece of butter, at the end of cooking, after about 10-15 minutes. If they are frozen we put them in a pan with a drop of water, with salt and cover, the butter we always add at the end of cooking. If we use fresh ones they need at least twice as much. We put the water on the fire to cook the conchiglioni, we salt it and as soon as it boils we drop the pasta, I considered 5 conchiglioni each, as a single dish, you adjust a little depending on how many you prepare, and how much you prepare. We always put a few more to cook, in case someone opens in cooking. We prepare the filling, in a bowl we put the cottage cheese, with grated cheese and nutmeg. We mix well. As soon as the spinach is ready, add them and mix everything. If you want you can also chop the spinach, so you have them less big, I put them as they were after cooked. We drain the pasta al dente, or cooked to the point you prefer, even harder if you want it firmer. We put the tomato sauce in the pan. We put the filling in a plastic bag, a piping bag or a freezer bag, make a hole on one side and go to stuff a shell at a time and place it in the pan with the sauce. We put the right sauce so as not to cover the shells. We arrange the shells in two trays as in the picture, or in a larger one. Once all filled we can sprinkle with more grated cheese and bake for 20 minutes at 200 ° c in a ventilated oven. We leave a few minutes in the oven off before taking out of the oven and serving our good conchiglioni with ricotta and baked spinach.
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