If you love pasta and are looking for a delicious and satisfying meal, conchiglioni stuffed with spinach and ricotta is a must-try dish.
This recipe combines the delicate flavors of spinach and smooth ricotta cheese, all packed into a shell-shaped pasta that is simply irresistible. Whether you’re hosting a dinner party or just want to indulge in a special treat, this recipe will not disappoint. In this article, we will guide you through the step-by-step process of preparing this mouthwatering dish.
Ingredients
Before we dive into the cooking process, let’s take a look at the ingredients you will need:.
- 1 package of conchiglioni pasta
- 500g of fresh spinach
- 250g of ricotta cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup of grated Parmesan cheese
- 1 cup of mozzarella cheese, shredded
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Olive oil
Instructions
Step 1: Preparing the Filling
To start, we need to prepare the filling for our conchiglioni. Begin by washing the fresh spinach thoroughly and removing any tough stems. Once clean, blanch the spinach by placing it in a pot of boiling water for about 1 minute.
After blanching, immediately transfer the spinach to a bowl of ice water to cool down and preserve its vibrant green color. Once cooled, squeeze out any excess water from the spinach and chop it finely.
Step 2: Sautéing the Onion and Garlic
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic cloves to the skillet and sauté until they turn translucent and fragrant. This should take about 3-4 minutes.
Stir occasionally to prevent the onion and garlic from burning.
Step 3: Mixing the Filling
In a mixing bowl, combine the chopped spinach, sautéed onion and garlic, ricotta cheese, grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix everything together until well combined.
This filling will be the star of your conchiglioni dish, bringing together the flavors of the spinach and ricotta in a harmonious blend.
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Step 4: Stuffing the Conchiglioni
Cook the conchiglioni pasta according to the package instructions, making sure it remains al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and prevent the shells from sticking together.
To stuff the conchiglioni, hold each shell open with your fingers or a small spoon and carefully spoon in the filling mixture. Make sure to pack the shells generously without overstuffing them.
Arrange the stuffed conchiglioni in a greased baking dish, ensuring they are placed in a single layer.
Step 5: Adding the Finishing Touches
Preheat your oven to 180°C (350°F). Sprinkle the shredded mozzarella cheese evenly over the stuffed conchiglioni, allowing the cheese to melt and become golden and bubbly during baking.
Cover the baking dish with foil and place it in the preheated oven. Bake for approximately 20-25 minutes, or until the cheese has melted and the filling is heated through.
Step 6: Serving and Enjoying
Remove the foil from the baking dish and garnish the conchiglioni with some freshly chopped basil leaves for an extra touch of freshness and flavor.
Serve the stuffed conchiglioni while they are still hot and enjoy the explosion of flavors with each bite.
This dish pairs well with a side salad or garlic bread, and a glass of your favorite wine. It is perfect as a main course for a special dinner or as a delightful addition to any pasta lover’s repertoire. Bon appétit!.
