Conchiglioni Rellenos De Espinaca Y Ricotta (spinach And Ricotta Stuffed Pasta Shells)
Conchiglioni Rellenos de Espinaca y Ricotta, or Spinach and Ricotta Stuffed Pasta Shells, is a classic dish in Argentinian cuisine. This recipe features large pasta shells filled with a creamy spinach and ricotta mixture, baked to perfection and served with a flavorful tomato sauce.
Ingredients
- 1 box conchiglioni pasta shells
- 2 cups ricotta cheese
- 2 cups chopped spinach
- 1 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta shells according to the package instructions. Drain and set aside.
- In a large bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until well combined.
- Stuff each cooked pasta shell with the spinach and ricotta mixture and place them in a baking dish.
- Pour the tomato sauce over the stuffed pasta shells and sprinkle the mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Baking dish Foil
Tools
Oven Mixing bowl Spatula
Serving suggestions
Serve the Conchiglioni Rellenos de Espinaca y Ricotta with a side of garlic bread and a fresh green salad.
Tips & tricks
Make sure to not overcook the pasta shells as they will continue to cook in the oven. Also, feel free to add some red pepper flakes for a spicy kick to the tomato sauce.
Cost
$15