If you’re a fan of Italian cuisine and love stuffed pasta, then this recipe for spinach and ricotta-filled conchiglioni is a must-try.

Conchiglioni are large, shell-shaped pasta that are perfect for filling with a delicious mixture of spinach and creamy ricotta cheese. This dish is not only visually appealing but also provides a burst of flavors in every bite. Whether you’re hosting a dinner party or simply looking for a comforting family meal, this recipe is sure to impress.

Ingredients

To make spinach and ricotta-filled conchiglioni, you will need the following ingredients:.

• 1 box of conchiglioni pasta shells
• 2 cups of fresh spinach, chopped
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 1 egg, beaten
• 1/4 teaspoon of nutmeg
• Salt and pepper to taste
• 2 cups of marinara sauce
• 1 cup of shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

Follow these steps to prepare the delicious spinach and ricotta-filled conchiglioni:.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the conchiglioni pasta shells according to the package instructions until al dente. Drain the cooked pasta and set it aside.

Step 2: Prepare the Filling

In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, beaten egg, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly combined.

Step 3: Fill the Pasta Shells

Using a small spoon, carefully stuff each cooked conchiglioni shell with the spinach and ricotta filling mixture. Make sure to fill each shell generously, but avoid overstuffing to prevent them from bursting open during baking.

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Step 4: Assemble the Dish

Preheat your oven to 375°F (190°C). Pour half of the marinara sauce into the bottom of a baking dish, spreading it evenly. Arrange the filled conchiglioni shells on top of the sauce in a single layer.

Pour the remaining marinara sauce over the shells, making sure they are well-covered. Sprinkle the shredded mozzarella cheese evenly over the top.

Step 5: Bake and Serve

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese has melted and turned golden brown. Garnish with fresh basil leaves before serving.

Tips and Variations

Here are a few tips and variations to enhance your spinach and ricotta-filled conchiglioni:.

1. For added flavor, you can sauté the minced garlic in a bit of olive oil before combining it with the filling ingredients. This will give the dish a subtle garlic aroma.
2. If you prefer a more tangy flavor, you can add a splash of lemon juice to the filling mixture.
3. Feel free to experiment with different types of cheeses. Instead of mozzarella, you can use provolone or fontina cheese to create a unique twist.
4. If you’re a meat lover, you can add some cooked and crumbled Italian sausage to the filling mixture for an extra burst of flavor.
5. To make it a heartier meal, serve the spinach and ricotta-filled conchiglioni with a side of garlic bread or a fresh green salad.

Conclusion

Spinach and ricotta-filled conchiglioni is a delightful dish that combines the richness of cheeses with the freshness of spinach.

This recipe offers a perfect balance of flavors and textures, making it an ideal choice for a comforting meal or a dinner party. It is a versatile dish that can be adjusted to suit your taste preferences by incorporating variations and creative additions. So, go ahead and enjoy the delightful combination of spinach and ricotta in this mouthwatering stuffed pasta. Bon appétit!.