Baked Conchiglioni with Spinach and Ricotta

Large pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce and topped with melted cheese for a comforting, savory dish.

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 Grated Local Parmesan
salt & pepper to taste

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Instructions

Step 1

Preheat oven to 180° 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.

Step 2

In a large pan, heat a drizzle of olive oil and add the onion. Cook until soft. Add in passata to the pan, season to taste and simmer for around 15 mins.

Step 3

While sauce is simmering, cook conchiglioni in boiling water for a couple of mins less than the time specified on the packet. Once conchiglioni are cooked, drain and set them aside in a flat tray to cool. Drizzle with olive oil.

Step 4

In a large bowl add ricotta, chopped spinach and parmesan. Stir to combine and season to taste.

Step 5

Cover the bottom of a baking tray with sauce.

Step 6

Fill conchiglioni one by one with ricotta filling using a teaspoon or piping bag.

Step 7

Place filled conchiglioni in oven tray.

Step 8

Pour remaining sauce over conchiglioni and sprinkle with parmesan.

Step 9

Bake in oven for 20 mins or until golden brown and pasta is tender.