Conchiglioni with ricotta and spinach filling

Name: Conchiglioni with ricotta and spinach filling
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500 g ricotta; 150 g Pecorino; 1 onions; 250 g leaf spinach; 1 garlic cloves; 1 organic lemons; 1 tbsp olive oil; 250 g conchiglioni; 800 g tomato sauce; 2 tsp dried oregano; salt and pepper to taste; a little pepper

main dish

Total: 50 min. | Active: 30 min.

vegetarian

1402 Likes

Wonderfully flavourful and super-quick to make. This tasty meal is also ideal for preparing in advance so that all you have to do is pop it into the oven in the evening or the following day. This conchiglioni recipe is both a practical and delicious go-to.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Conchiglioni
250 g	conchiglioni
	salted water, boiling

Spinach
1 tbsp	olive oil
1	onion, finely chopped
250 g	leaf spinach

Filling
500 g	ricotta
100 g	Pecorino, coarsely grated
1	garlic clove, squeezed
1	organic lemon, use grated zest
2 tsp	dried oregano
	salt and pepper to taste
800 g	tomato sauce

Bake
50 g	Pecorino, grated
a little	pepper

How it's done

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.

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