Conchiglioni Ripieni Di Ricotta E Spinaci (ricotta And Spinach Stuffed Shells)

Conchiglioni Ripieni di Ricotta e Spinaci, or Ricotta and Spinach Stuffed Shells, is a classic dish from Mantuan cuisine that features large pasta shells filled with a creamy ricotta and spinach mixture, baked to perfection with a savory tomato sauce and melted cheese.

Vegetarian Main Course Mantuan Italian Cuisine Pasta Recipe Vegetarian Dish
Conchiglioni Ripieni Di Ricotta E Spinaci (ricotta And Spinach Stuffed Shells)

Ingredients

  • 1 box of conchiglioni pasta shells
  • 2 cups of ricotta cheese
  • 1 1/2 cups of chopped spinach
  • 1 cup of grated Parmesan cheese
  • 1 egg
  • 2 cups of marinara sauce
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the conchiglioni pasta shells according to the package instructions, then drain and set aside to cool.
  3. In a bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, egg, salt, and pepper until well combined.
  4. Stuff each cooked pasta shell with the ricotta and spinach mixture and place them in a baking dish.
  5. Pour the marinara sauce over the stuffed 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 golden and bubbly.
  7. 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 Cooking pot

Serving suggestions

Serve the Conchiglioni Ripieni di Ricotta e Spinaci with a side of garlic bread and a fresh green salad.

Tips & tricks

For a variation, you can add a sprinkle of nutmeg to the ricotta and spinach mixture for an extra layer of flavor.

Cost

$15