Ingredients: Conchiglioni pasta โ 150-200 g Ricotta โ 250 g Spinach โ 125 g Mozzarella โ 120โ150 g Parmesan โ 30โ40 g Onion โ ยฝ small, finely diced Garlic โ 2 cloves, grated Tomato Sauce (Polpa) โ 400 g Fresh basil โ a small handful Olive oil โ 1โ2 tbsp Salt – 2 tsp Black pepper – 2 tsp Dried oregano โ a pinch
Instructions: 1.Prepare the spinach mixture: start by dicing the onion and grating the garlic, then chop the spinach. Heat a little olive oil in a pan over medium heat.
2. Sautรฉ the onion for a few minutes, then add the garlic and cook for about 1 minute. Add the chopped spinach, season with 2 teaspoons of salt and black pepper to taste, and cook until wilted. Remove from heat and let cool slightly.
3. Make the filling: in a bowl, combine the cooked spinach mixture with ricotta, half of the mozzarella, half of the Parmesan, and some chopped fresh basil. Mix until smooth and uniform.
4. Prepare the sauce: in a clean pan, heat a little olive oil over medium heat. Add one grated garlic clove and cook for about 1 minute, then pour in the tomato polpa. Add some fresh basil and a pinch of dried oregano. Let it simmer briefly to combine the flavors.
5. Cook the conchiglioni pasta until al dente (2 minutes less than package instructions).
6. Fill each shell with the ricotta-spinach mixture using a spoon or piping bag. Spread some tomato sauce on the bottom of a baking dish, arrange the filled shells on top, and pour the remaining sauce over them. Sprinkle with the rest of the mozzarella and Parmesan.
7. Bake at 180 ยฐC (350 ยฐF) for 20โ25 minutes, until the cheese melts and slightly browns. Garnish with fresh basil before serving.
15 Comments
Ingredients:
Conchiglioni pasta โ 150-200 g
Ricotta โ 250 g
Spinach โ 125 g
Mozzarella โ 120โ150 g
Parmesan โ 30โ40 g
Onion โ ยฝ small, finely diced
Garlic โ 2 cloves, grated
Tomato Sauce (Polpa) โ 400 g
Fresh basil โ a small handful
Olive oil โ 1โ2 tbsp
Salt – 2 tsp
Black pepper – 2 tsp
Dried oregano โ a pinch
Instructions:
1.Prepare the spinach mixture: start by dicing the onion and grating the garlic, then chop the spinach. Heat a little olive oil in a pan over medium heat.
2. Sautรฉ the onion for a few minutes, then add the garlic and cook for about 1 minute. Add the chopped spinach, season with 2 teaspoons of salt and black pepper to taste, and cook until wilted. Remove from heat and let cool slightly.
3. Make the filling: in a bowl, combine the cooked spinach mixture with ricotta, half of the mozzarella, half of the Parmesan, and some chopped fresh basil. Mix until smooth and uniform.
4. Prepare the sauce: in a clean pan, heat a little olive oil over medium heat. Add one grated garlic clove and cook for about 1 minute, then pour in the tomato polpa. Add some fresh basil and a pinch of dried oregano. Let it simmer briefly to combine the flavors.
5. Cook the conchiglioni pasta until al dente (2 minutes less than package instructions).
6. Fill each shell with the ricotta-spinach mixture using a spoon or piping bag. Spread some tomato sauce on the bottom of a baking dish, arrange the filled shells on top, and pour the remaining sauce over them. Sprinkle with the rest of the mozzarella and Parmesan.
7. Bake at 180 ยฐC (350 ยฐF) for 20โ25 minutes, until the cheese melts and slightly browns. Garnish with fresh basil before serving.
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Waw!๐ I love how you cook!! ๐๐
RU: ะัะฐัะธะฒะฐั ะดะตะฒััะบะฐ, ะบัะฐัะธะฒะฐั ะบัั ะฝั, ะบัะฐัะธะฒะฐั ะผัะทัะบะฐ, ะบัะฐัะธะฒะพะต ะฑะปัะดะพ… ะัั ะฒะผะตััะต ัััะฝะพ ะธ ะบัะฐัะธะฒะพ, ะฒัะทัะฒะฐะตั ะฟะพะทะธัะธะฒะฝัะต ัะผะพัะธะธ ๐
So comforting to watch, I am glad i found you and subscribed
Gute Idee
โค๐๐
๐โค๏ธ
๐๐๐๐๐๐๐
Sei bravissima!!! Mi piace come cucini e la tua casa โค
ะกะฟะฐัะธะฑะพ!!!!!!! ะัะต ะพัะตะฝั ัััะตัะธัะฝะพ!!!!!!!! ะฃัะฟะตั ะพะฒ, ัะดะฐัะธ!!!!!!!๐
โค๐๐ฎ๐
ะัะฐัะฐโค
Looks great โค