Baked stuffed conchiglioni
Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.
- 35 mins cooking
- Serves 6
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Ingredients
Baked stuffed conchiglioni
- 250 gram giant pasta shells (conchigilioni)
- 150 gram spinach, cooked and well drained, chopped*
- 1 1/2 cup ricotta
- 1/3 cup grated parmesan cheese
- nutmeg
- 1 egg, lightly beaten
- 5 slice (50 grams) mild salami, chopped
- 2 teaspoon chopped thyme or rosemary
- 1 600 millilitre bottle of tomato passata
- 1/3 cup cream
- 1/4 cup grated mozzarella
Method
Baked stuffed conchiglioni
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1Preheat oven to 180°C.
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2Bring a large pot of salted water to the boil. Add the pasta and cook 8 minutes or until nearly cooked. Drain and set aside.
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3In a bowl, combine spinach, ricotta, parmesan, egg, nutmeg and salami. Season and mix well.
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4In another bowl, combine rosemary, passata and cream.
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5Stuff ricotta mixture into shells (about 2 tsp in each). Place on a lightly greased 20cm x 25cm baking dish. Pour over tomato mixture and sprinkle with mozzarella. Bake 20-25 minutes.
Notes
Spinach can be cooked in the microwave. Rinse spinach and place in a bowl. Cover loosely with plastic wrap and cook on medium 2 minutes.
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