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 Grated Local Parmesan
- salt & pepper to taste
Instructions
-
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.
-
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.
-
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.
-
In a large bowl add ricotta, chopped spinach and parmesan. Stir to combine and season to taste.
-
Cover the bottom of a baking tray with sauce.
-
Fill conchiglioni one by one with ricotta filling using a teaspoon or piping bag.
-
Place filled conchiglioni in oven tray.
-
Pour remaining sauce over conchiglioni and sprinkle with parmesan.
-
Bake in oven for 20 mins or until golden brown and pasta is tender.
Tagged: Lasagna, Main, Pasta, Vegetarian