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.
- DifficultyVery easy
- Preparation time15 Minutes
- Cooking time25 Minutes
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.
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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