Conchiglioni with ricotta and spinach 

Conchiglioni ricotta and spinach, an easy and tasty baked pasta first course, is prepared in a flash and makes the whole family happy. To make the conchiglioni tasty, we prepare a quick tomato sauce in a pan, or if you prefer even a good slow-cooked sauce. For the filling, the goodness of spinach with butter and ricotta, the good one, even better if homemade ricotta, with the milk you like best. I advise you to choose a good ricotta, which is tasty, preferably mixed, cow's and sheep's milk, but always follow your tastes. Stuffed conchiglioni, baked, with spinach and ricotta in sauce, are an excellent first course for occasions, it doesn't take much to prepare them with care, to make them perfect, even aesthetically, because the eye also wants its part.

Ingredients

25 large Shells

300 g Ricotta

500 g Spinach

750 ml Tomato puree

1/2 mm Onion

Nutmeg

Grated cheese

Salt

Olive oil

Preparation

Cook the tomato sauce first. Prepare a lightly chopped onion, put it in a pan with a little oil, let it stew then add the tomato sauce, add a little water, the one you need to rinse the bottle, salt and cook with a lid for at least half an hour. Put the spinach on the stove, if it is fresh, well washed with a pinch of salt and a small piece of butter, at the end of cooking, after about 10-15 minutes. If they are frozen, put them in a pan with a drop of water, salt and cover, we always add butter at the end of cooking. If we use fresh ones, we need at least twice as much. We put the water on the stove to cook the conchiglioni, we salt it and as soon as it boils, we drop the pasta, I have considered 5 conchiglioni per person, 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 up during cooking. Prepare the filling, put the ricotta in a bowl, with grated cheese and nutmeg. Mix well. As soon as the spinach is ready, add it and mix everything. If you want you can also chop the spinach, so as to have it less big, I put it as it was after cooked. Drain the pasta al dente, or cooked to the point you prefer, even harder if you want it firmer. Put the tomato sauce in the pan. Put the filling in a plastic bag, a piping bag or a freezer bag, make a hole on one side and fill one shell at a time and place it in the pan with the sauce. Add just the right amount of sauce so that the shells do not cover up. Arrange the shells in two pans as in the photo, or in a larger one. Once all are filled, we can sprinkle with more grated cheese and bake for 20 minutes at 200°C in a convection oven. Leave a few minutes in the oven before taking it out of the oven and serving our good conchiglioni with ricotta and spinach in the oven. If you have leftover stuffing, a simple omelette and voila!