Conchiglioni vs Spagetti for Lunchbox. Elegant, practical and delicious. Large pasta shells are designed to hold a variety stuffing. Few are more pleasing than this mixture of spinach and ricotta.
Enjoy!
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Easy
Ingredients
- 350 g dried conchiglioni
- 450 g tomato pulp
- 275 g frozen chopped spinach
- 50 g bread crambled
- 120 ml milk
- 3 tbsp olive oil
- 250 g ricotta cheese
- Pinch of grated nutmeg
- 2 garlic cloves
- 1 tbsp olive oil
- Parmesan cheese for sparkling
- 2 tbsp pine nuts
- salt to taste
- ground pepper to taste
Nutrition Info
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1 portion 290 kkal
Instructions
- Cook the pasta shells according to the instructions on the packet. Rinse in cold water, drain and set aside.
- Place the bread crumbs, milk and oil in a blender to combine. Add the spinach and ricotta cheese. Season with salt and pepper. Add the grated nutmeg. Process again to combine.
- Mix the tomato pulp with olive oil and garlic= Pour the sauce into the base of an ovenproof dish.
- Spoon the spinach mixture into the pasta shells. Arrange them over the tomato sauce in the dish.
- Preheat the oven to 180 C. Put the dish in the oven for 15 min. Scatter the Parmesan cheese and pine nuts and finish in the oven for another 5-10 min. to brown the cheese. Enjoy cold or hot!
- Servings : 4
- Ready in : 35 Minutes
- Course : Main courses
- Recipe Type : Pizza, Pasta, Spagetty, Quiches
- Ingredient : Bread, Conchiglioni, Cottage cheese, Frozen spinach, Garlic, Milk, Nutmeg, Olive oil, Parmesan cheese, Pepper, Pine nuts, Ricotta cheese, Rye bread, Salt, Spinach, Tomato puree, Walnuts
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