Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Conchiglioni
Spinach
Filling
Bake
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Conchiglioni
Precook the conchiglioni in boiling salted water for approx. 10 mins., drain, reserve and set aside approx. 50 ml of the cooking water.
Spinach
Heat the oil in a pan. Briefly sauté the onion, add the spinach, pour in the reserved pasta water. Allow the spinach to wilt until all the liquid has evaporated. Leave the spinach to cool, finely chop and transfer to a bowl.
Filling
Add the ricotta, pecorino, garlic, lemon zest and oregano to the spinach, mix. Season the filling. Place the sugo in the prepared dish. Stuff the conchiglioni with the filling, place on top of the tomato sauce in the dish.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from oven, sprinkle with the pecorino and pepper.
How-tos
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