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.
