STUFFED SHELLS
A rich and tasty first course made with the pasta format called Conchiglioni or Lumaconi for their typical shape, perfect for being stuffed.
This baked pasta is light but flavorful and succulent.
Stuffed shells is an easy recipe that is also ideal for preparing in advance.
The conchiglioni are first blanched in water then stuffed with spinach and ricotta or with mozzarella and parmesan.
Then just finish cooking them in the oven so that all the ingredients blend and create a golden and irresistible crust.
The result will be tasty and succulent baked stuffed SHELLS (Conchiglioni) perfect as a first course on holidays.
Ingredients
Tools
Steps
STEP 1
Preheat the oven to 375 degrees F.
First, cook the pasta al dente, according to the times indicated on the package. Drain and set aside.
STEP 2
Meanwhile, heat the olive oil in a large skillet.
Then add garlic and season for 2 minutes.
Add spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3-4 minutes.
Remove from heat and allow to cool.
STEP 3
In a bowl, mix the spinach, ricotta, mozzarella, parmesan, egg, salt and pepper until the mixture is well blended.
Pour 1/2 cup of tomato sauce into the bottom of a 8-by-8-inch pan.
Stuff each shell of pasta with the spinach and ricotta mixture and put it in the pan.
STEP 4
Cover with the remaining sauce and cook for 25/30 minutes in the oven until the top begins to brown.
If you want a crispy crust leave 3/4 minutes under the oven grill.
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Serve hot with a sprinkling of Parmesan.
NOTE
Instead of frozen spinach you can use fresh ones.
If you prefer you can not put the tomato sauce and maybe add some bechamel instead.
STORAGE
Stuffed Conchiglioni can be kept for a maximum of 2 days in the fridge.
You can freeze them both raw and cooked.
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Varied doses for servings