Conchiglioni filled with spinach and ricotta

Serves: 5

Preparation: 30 minutes

Cooking: 15-20 minutes

Difficulty: medium

This is the perfect recipe for a Sunday lunch where you sit for hours with your family and friends, you talk, you laugh and you enjoy the food.

Ingredients:

  • 500g Conchiglioni Pasta 
  • 1 bag of Spinach
  • 500g Ricotta
  • 250g Mozzarella
  • 200g Parmesan cheese
  • Salt
  • Pepper
  • Olive oil
  • 1l Tomato passata (or 2-3 MAMMA FLORA red tomato sauce)
  • 1/2 onion 

To make the sauce even softer add béchamel to the above ingredients. 

Optional Ingredients for 1/2l of Béchamel

  • 50g Butter
  • 50g Flour 
  • Salt
  • 1/2l Whole milk

Tools:

  • 1 Baking Tray
  • 2 Pots with Lids
  • 1 Whisk
  • 1 Bowl

Method:

Preparing the Pasta

  • Cook the conchiglioni in abundant salted water for half the time required for complete cooking, then drain. 
  • Pour cold water on the conchiglioni to stop the cooking process, and let them cool.
  • Then set aside the conchiglioni. 

Preparing the Filling 

  • Wash the spinach very well and place the spinach in a hot pot, then cover with a lid and cook on medium heat. 
  • Let the spinach cook till soft, however, after 5 minutes of cooking flavour the spinach with salt, then continue the remaining cooking time. 
  • At the end of the cooking drain the spinach very well and place the spinach aside. Only once the spinaches have cooled, squeeze the remaining water away with your hands. Then chop them and mix them with the ricotta, and the grated Parmesan, regulating salt and pepper. Add the mozzarella cut in small cubes and the bechamel (see below how to prepare). Mix everything and then leave the mixture to set on a side. 

    OPTIONAL (Make a Béchamel soften the sauce) 

    • Heat the milk in a saucepan, separately melt the butter over low heat, then turn off the heat and add the flour all at once, stirring with a whisk to avoid the formation of lumps in the mixture. 
    • Then put back on the soft heat and stir until it becomes golden. 
    • Flavour the milk with a pinch of salt; pour a little hot milk in the mixture to soften the bottom, then add the rest, stirring vigorously with the whisk. 
    • Cook 5-6 minutes over low heat until the sauce has thickened and starts to boil. 
    • Add the béchamel to the sauce above till the sauce has softened. 

    Preparing the Sauce

    • In a pot place a couple of spoons of olive oil, 1/2 an onion, and then warm at low heat, careful not to burn the oil, once the onion is golden pour the tomato passata and add a cup of water, salted and let it cook on low-medium heat. If you don't have much time you can use the MAMMA FLORA tomato sauce to pour directly on the conchiglioni. 

    The final touches 

    • Coming to an end, in an oven dish pour a thick layer of tomato sauce (approximately 1-2 cm) so that, once the pasta will be placed on it won't slip. 
    • Then, with the help of a teaspoon, take a little of the filling and fill each conchiglione, and place it in the oven container above the sauce layer. 
    • Above the pasta layer another sheet of sauce. 
    • Place the dish in the oven at 180 degrees and let the dish cook for 15 minutes. 
    • Ready to serve at the table.