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.

Conchiglioni Rellenos De Espinaca Y Ricotta (spinach And Ricotta Stuffed Pasta Shells)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cook the conchiglioni pasta shells according to the package instructions. Drain and set aside.
  3. In a large bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until well combined.
  4. Stuff each cooked pasta shell with the spinach and ricotta mixture and place them in a baking dish.
  5. Pour the tomato sauce over the stuffed pasta shells and sprinkle the mozzarella cheese on top.
  6. 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.
  7. 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