January 11 2021 – That's Amore Cheese

Baked Conchiglioni with Spinach and Ricotta
Dietary | Vegetarian |
Chef | That's Amore Cheese |
Course | Main |
Servings | 4 people |
Ingredients
- 400g Spinach
- Extra Virgin Olive Oil
- ½ Onion, finely chopped
- 700ml Passata sauce
- 450g Conchiglioni pasta (or lumaconi)
- 500g That’s Amore Traditional Ricotta
- 100g That’s Amore Parmesan
- Salt & Pepper to taste
Instructions
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Preheat oven to 180°
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Cook spinach in a pan for 2 mins without adding any oil or water. Remove from pan and squeeze out as much water as possible. Roughly chop.
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In a large pan, heat a drizzle of olive oil and add the onion. Cook until soft.
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Add in passata to the pan, season to taste and simmer for around 15 mins.
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While sauce is simmering, cook conchiglioni in boiling water for a couple of mins less than the time specified on the packet.
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Once conchiglioni are cooked, drain and set them aside in a flat tray to cool. Drizzle with olive oil.
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In a large bowl add ricotta, chopped spinach and parmesan. Stir to combine and season to taste.
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Cover the bottom of a baking tray with sauce.
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Fill conchiglioni one by one with ricotta filling using a teaspoon or piping bag.
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Place filled conchiglioni in oven tray.
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Pour remaining sauce over conchiglioni and sprinkle with parmesan.
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Bake in oven for 20 mins or until golden brown and pasta is tender.
Tagged: Lasagna, Main, Pasta, Vegetarian