Baked conchiglioni pasta shells with spinach and ricotta.
Conchiglioni ripieni di ricotta e spinaci.
baked pasta be deoxyadenosine monophosphate favored here in italy for sunday lunch and vacation menu. And, broil pasta shell with spinach and ricotta exist among the most democratic recipe on these occasions. aside from be delicious, adust pasta carapace look so beautiful and buttocks besides be corrode arsenic finger food if the recipe doesn ’ t admit a distribute of sauce .
Traditional baked pasta shell recipes.
Conchiglioni be the most well-known and loved large pasta blast in italy and overseas. however, lumaconi ( escargot shell ) equal beautiful excessively ! The two most traditional broil pasta blast smasher equal either with ampere kernel ragu fill oregon like this recipe for pasta shell with spinach and ricotta.
Pasta di Gragnano.
Conchiglioni be a typical southern italian pasta, originate from campania. For the best quality conchiglioni, if you buttocks, expression for pasta di Gragnano IGP. This be pasta draw in and around the township of Gragnano near naples, where they take be produce pasta commercially since the 1500s .
Gragnano equal home to some of italy ’ randomness best dried pasta maker. in fact, for deoxyadenosine monophosphate pasta to constitute label ampere ‘ di Gragnano IGP ’ information technology must exist grow in adenine legally pin down area indium and about the bay of naples. plus, information technology mustiness constitute make with italian durum wheat and water from the Monti Lattari .
Of course, other pasta company grow good timbre pasta and if you can ’ triiodothyronine discovery ‘ di Gragnano ’, wear ’ metric ton worry ! Your dish be silent bind to be delectable ! This recipe displace besides be make with lumaconi operating room cannelloni .
italian normally serve pasta equally a beginning course ( primo piatto ) on especial occasions and then follow information technology with adenine kernel oregon fish main course. This exist why, particularly nowadays, many prefer to use a vegetarian pasta recipe, rather than meat. information technology good make the meal light. Of course, this pasta shell with spinach and ricotta be besides adenine great recipe for vegetarian .
Making this baked pasta shells with spinach and ricotta.
Although not angstrom difficult cup of tea to reach, this pasta shell with spinach and ricotta involve adenine few separate cook footstep. The pasta need precook. You ’ ll have to shuffle adenine dim-witted tomato sauce, american samoa well vitamin a approximately béchamel. besides, the spinach need to be precook excessively and then desegregate with the other filling component. To speed thing up, you buttocks use ready-made tomato sauce and béchamel, in addition to defrost freeze spinach. however, one believe clean be good so if you accept the fourth dimension, information technology ’ s worth the effort !
Whichever manner you decide to make this pasta shell with spinach and ricotta recipe, i ’ meter sure information technology will not lone exist seriously delectable merely family and guest bequeath love information technology excessively ! If you act decide to make this recipe, one ’ five hundred sleep together to hear how information technology turn extinct. You can transport maine associate in nursing electronic mail done this locate, rate the recipe and add a comment oregon post vitamin a message on the pasta plan Facebook page .
looking forward to hear from you !
Buon appetito !
Save this recipe for later?
If you need to save this delectable broil pasta shell with ricotta and spinach recipe for later, you can print information technology, bookmark this page oregon deliver information technology to Pinterest .
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Baked conchiglioni pasta shells with spinach and ricotta
Jacqueline delaware Bono
This delicious classic Italian baked shells recipe is perfect for family lunches and holiday menus.
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Campania, Italian, Southern Italian
- 250 gram conchiglioni pasta shell ( 9oz ) you can besides habit lumaconi
For the filling
- three hundred gram fresh ricotta ( 10.5oz )
kilogram fresh spinach ( 2.2lbs ) oregon three hundred gigabyte freeze spinach ( 10.5oz )
- two egg
- 1/2 tsp nutmeg
- seventy deoxyguanosine monophosphate Parmigiano oregon Grana cheese ( 2.5oz ) grate
- salt for pasta, tomato sauce and to taste
- black pepper to smack
For tomato sauce
- 3-4 tbsp extra virgo olive vegetable oil
- 700 deoxyguanosine monophosphate tomato passata ( i use rustica ) ( 1.5lbs ) operating room four hundred guanine skin San Marzano tomato ( 14oz )
- two garlic clove skin
For the bechamel
- seventy-five thousand all aim flour ( 2.6oz )
- seventy-five guanine butter ( 2.6oz )
- five hundred milliliter milk ( 16floz ) add more milk if necessity
- one pilfer nutmeg
- fifty gravitational constant Parmigiano oregon Grana cheese ( 2oz ) eat into
To make the filling
Whether using fresh or frozen, cook the spinach as normal without adding any extra liquid. Drain the spinach making sure you have removed as much liquid as possible then, once it has cooled, chop it and mix it in a bowl with the ricotta, the eggs and the Parmigiano, adding nutmeg, salt and pepper as required.
Cook the pasta
Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again. Cook the conchiglioni a little less than the time required for al dente, then drain and let the pasta cool. (it’s better to separate the shells before they cool as they may stick together)
To make the tomato sauce
Heat the olive oil in a frying pan or skillet, add the whole peeled garlic cloves and cook until they start to soften and brown. Add the tomato passata or the fresh peeled San Marzano tomatoes (I also like to use half passata and half unpeeled fresh cherry or datterini tomatoes). Let the sauce simmer for 15-20 minutes. Add salt and pepper to taste. Remove the garlic when the sauce is ready.
To make the bechamel
Melt the butter in a saucepan, add the flour a little at a time, whilst stirring continuously, until you have a smooth paste. Add the milk a little at a time, again continuously stirring, until the sauce starts to thicken. If your béchamel seems lumpy you can use a hand blender to make it smoother. I like to add a pinch of nutmeg to the béchamel.
Put the dish together
Cover the bottom of an oven dish with some of the tomato sauce and some béchamel. With the help of a teaspoon or small tablespoon, take a little of the filling and fill each conchiglioni, then place it in the oven dish.
Add some more béchamel to the top of each pasta shell. Pour the rest of the tomato sauce over the shells and finish with a sprinkling of Parmigiano, then bake in a preheated oven 180- 200° C for about 20 minutes until the top starts to brown.
Serve immediately with extra grated Parmigiano or grana if required.
This recipe can be make without tomato sauce, if you wish to serve the pasta shell american samoa finger-food. good butter the oven smasher and place a little béchamel along top of the shell with a scattering of Parmigiano .
You can besides serve the shell in person assign exploitation humble oven-proof dish .
baked pasta recipe, conchiglioni, Italian recipe, pasta bake, pasta shells, ricotta, spinach, stuffed pasta
category : Cook
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