Spinach and ricotta Conchiglie (Pasta)
Course: pastaCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
20
minutesThis dish is classy yet extremely delicious!
Ingredients
12 ounces large conchiglie (large pasta shells)
2 cups passata or tomato pulp
10 ounce frozen or fresh chopped spinach
2 slices white bread (remove the crust)
¼ cup milk
½ cup olive oil
2 ¼ cups ricotta cheese
1 garlic clove – crushed
Pinch of grated nutmeg
½ tsp black olive paste (optional)
¼ cup freshly grated parmesan cheese
2 tbsp pine nuts
Salt and pepper to taste
Directions
- Preheat the oven to 350 F
- Cook the pasta according to the package, then wash with fresh water, drain and keep aside.
- Pour the passata or tomato pulp into a nylon sieve over a bowl.
- Place the spinach in another sieve and press out excess liquid with the back of a spoon.
- Take a food processor or blender and add the bread, milk, and oil and mix for about 1 minute.
- Now add the ricotta, spinach, salt and pepper, and nutmeg. Process briefly to mix.
- Mix the passata or tomato pulp, garlic, the remaining oil, and olive paste, and spread the sauce evenly over the bottom of a flameproof dish.
- Take a spoon and take the spinach mixture and stuff the pasta shells, then place on the tomato pulp dish.
- Heat the pasta in the oven for 15 minutes, then remove the dish.
- Preheat the broiler to moderate temperature.
- Sprinkle the pasta with parmesan cheese and pine nuts and put the pasta in the oven for about a minute or until the cheese is brown.
- Serve hot and enjoy!
Notes
- If you like this recipe, please check out similar recipes in ps://amzn.to/3PAH9s1 (available on Amazon)
