Stuffed Shells (Conchiglioni Ripieni)
Jumbo pasta shells filled with a creamy ricotta-spinach mixture and baked in tomato sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Boil the Shells: Cook the jumbo shells until just al dente, drain, and lay them out to cool.
- 2
Make the Filling: Mix the ricotta cheese, egg, half the mozzarella, the Parmesan cheese, chopped spinach, a pinch of nutmeg, salt, and pepper.
- 3
Sauce the Dish: Spread a layer of tomato sauce across the bottom of a baking dish.
- 4
Fill: Spoon the ricotta filling into each shell and nestle them in the dish.
- 5
Top and Bake: Spoon more sauce over the shells, scatter the remaining mozzarella, cover with foil, and bake at 190°C (375°F) for 25 minutes; uncover for the last 10 to brown.
- 6
Serve: Rest 5 minutes, garnish with basil, and serve.
Plan it in Listahan
Add Stuffed Shells (Conchiglioni Ripieni) to your week, check it against your household's allergens, and build the shopping list automatically.