Baked Stuffed Conchiglioni

Baked Stuffed Conchiglioni are a rich and tasty gratinated dish. Here’s how to prepare it:

Ingredients for the Filling:

• 20-24 large conchiglioni (pasta)
• 250 g of ricotta cheese
• 1 egg
• 100 g of cooked and squeezed spinach (frozen can be used as well)
• 1 mozzarella, cut into small cubes
• 50 g of grated Parmesan
• Salt, pepper and nutmeg to taste

Ingredients for the Sauce:

• 500 ml of tomato purée
• 1 small onion, chopped
• 2 garlic cloves, minced
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil

To Gratinate:

• grated Parmesan or Pecorino Romano
• Breadcrumbs (optional)
• Butter flakes

Filling Preparation:

1. In a mixing bowl, combine the ricotta, egg, Parmesan, salt, pepper, and nutmeg. Add the spinach and mozzarella and mix well.

Sauce Preparation:

1. In a large pan, sauté the onion and garlic in extra virgin olive oil.

2. Add the tomato purée, salt, pepper, and a few basil leaves.

3. Let cook over medium-low heat for about 15 minutes.

Preparation of the Conchiglioni:

1. Bring a pot of salted water to a boil and cook the conchiglioni until al dente, then drain and let cool.

Assembly and Baking:

1. Fill each conchiglione with the ricotta and spinach filling.

2. Spread a thin layer of tomato sauce on the bottom of a baking dish.

3. Arrange the stuffed conchiglioni in the dish.

4. Cover the conchiglioni with the remaining sauce and sprinkle with Parmesan and breadcrumbs.

5. Add a few butter flakes on top.

6. Bake in a preheated oven at 180 °C for about 20 minutes or until golden and gratinated.

7. Let rest for a few minutes out of the oven before serving.

Serve the Baked Stuffed Conchiglioni on a bed of steaming tomato sauce, topped with a final sprinkle of cheese for a deliciously rich tasting experience. Enjoy your meal!