Conchiglioni Rigati ricotta e spinaci con sugo di pomodoro

Conchiglioni Rigati ricotta cheese and spinach with tomato sauce

Ingredients for 4 servings: 

  • 350g Conchiglioni Rigati di Gragnano I.G.P.
  • 300g ricotta cheese
  • 850g spinach leaves
  • 500g tomato puree
  • 150g Parmigiano Reggiano
  • 3 tbs EVO oil
  • Basil to taste
  • Salt and pepper to taste 

Directions:  

Prepare the sauce by bringing the tomato puree to the boil with the evo oil, salt and pepper in a large pan

Cook over low heat for 20 minutes. Separately, sauté the spinach in a pan with a drizzle of oil. Mix the ricotta, Parmigiano and drained and chopped spinach

Cook the Conchiglioni in boiling salted water, drain them al dente and stuff them

Pour a layer of sauce into a baking dish and fill it with the pasta, arranging the Conchiglioni at an angle

Finish with another layer of sauce and a sprinkling of Parmigiano and bake at 200°C for 20 minutes.

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