One Pan Spinach and Ricotta Stuffed Conchiglioni

[[ recipeID=recipe-8kmfzuj5p, title=One Pan Spinach and Ricotta Stuffed Conchiglioni ]]

One Pan Spinach and Ricotta Stuffed Conchiglioni

Servings: 4

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

You'll need

  • One large saucepan
  • One large frying pan
  • Two ovenproof dishes with high edges
  • One mixing bowl
  • One sieve

For the pasta and sauce

  • 400 g conchiglioni, pasta shells
  • 1 tablespoon tomato paste
  • 800 g tomato passata
  • salt and freshly ground pepper for seasoning

For the filling

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 200 g spinach
  • 250 g container ricotta cheese
  • 40 g grated parmesan cheese
  • 2 tablespoons, flat-leaf parsley, finely chopped
  • ½ teaspoon dried chilli flakes
  • 3 tablespoons pine nuts, lightly toasted
  • ¼ teaspoon sea salt (or to taste)
  • freshly ground black pepper for seasoning

Topping

  • 40 g parmesan cheese, grated

Instructions

  1. Bring a large saucepan with salted water to a boil and simmer the pasta shells for 5 minutes. Drain and set aside to cool while preparing the filling.
  2. Preheat the oven to 180C (160C fan) and prepare two ovenproof dishes (we used a large ovenproof frying pan and a smaller dish.)
  3. To make the filling, heat a large frying pan with the olive oil over medium heat and sauté the onion and garlic for about five minutes until softened and lightly golden. Remove from the pan and add to a large bowl
  4. Place the frying pan back on the heat and add the spinach and a splash of water. Cook until wilted. Remove from pan and into a sieve. Rinse with cold water, drain and squeeze out the excess liquid before finely chopping the spinach.
  5. Together with the onion, add the spinach, ricotta, parmesan, parsley, chilli and pine nuts. Season with salt and pepper and give it a good stir to combine all ingredients.
  6. In the same frying pan, add the tomato paste and passata and bring to a simmer for a few minutes while filling the pasta shells with the ricotta and spinach filling.
  7. Divide the tomato sauce between the two dishes, place the pasta shells in the sauce and sprinkle half of the parmesan on top.
  8. Cover the two dishes with foil and bake in the oven for 25 minutes. Remove foil and bake for another 10 minutes.
  9. Remove both dishes from the oven. Leave to rest for a few minutes before sprinkling over the rest of the parmesan. Serve on itself or with a green salad.