Baked Conchiglioni pasta shells stuffed with Spinach and Ricotta in a simple white sauce with grated Parmigiano is the perfect main dish for your family or get togethers. It is also a simple Italian Pasta Recipe that looks and tastes amazing!
PREP TIME: 30 MINS
COOK TIME: 25/35 MINS
TOTAL TIME: 55 MINS
List of Ingredients for Your Italian Pasta Recipe
1 Packet Conchiglioni Shells (500g)
2 Tablespoons Butter
2 Cups Spinach (Cooked & Drained Well) (200g)
2 Large Eggs
1-2 Dashes Of Pepper
¼ Teaspoon Salt
INGREDIENTS FOR THE WHITESAUCE
4 Tablespoons Butter
4 Tablespoons Flour (All Purpose)
¼ Teaspoon Salt
Dash Of Nutmeg
1-2 Dashes Pepper (If Desired)
4 Cups Milk
Directions
Preheat oven to 180c
In medium sized pan add the butter & cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add ricotta, the eggs, half the parmesan cheese, salt & pepper. Gently mix to combine.
Stuff each pasta shell with the ricotta mixture.
Place a small quantity of the white sauce on the bottom of a medium/large rectangular baking pan, place the stuffed shells on top.
Pour the remaining sauce on top (covering the shells), and sprinkle remaining parmesan cheese. Bake for approximately 25.30 mins, raise the temperature and grill until golden on top. Let sit for 5 minutes then serve. Buon apetito!
TIP: Add (stir in) one bottle of Le Conserve Della Nonna Tomato & Basil (readymade sauce) to the white sauce, to give an added tomato flavour.
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