Spinach and Ricotta Stuffed Conchiglioni Bake

Spinach and Ricotta Stuffed Conchiglioni Bake
Spinach and Ricotta Stuffed Conchiglioni Bake Image
Photograph of ricotta stuffed conchiglioni with Heinz Basil Passata, minimalist, kitchen worktop, solid beige background --ar 4:5 --v 6.0 --style raw
Heinz Basil Passata
Spinach and Ricotta Stuffed Conchiglioni Bake
Serves 4
  • 400g Conchiglioni pasta shells
  • 250g ricotta
  • 250g spinach
  • 4 garlic cloves, minced
  • Generous grating of nutmeg
  • ½ tsp black pepper
  • Lemon, zested.
  • 25g parmesan, grated
To serve
  • Rocket
  • Olive oil
1. Preheat the oven to 190°C / 170°C fan / Gas mark 5.
2. Cook the pasta following pack instructions until al dente. Drain, rinse in cold water, and toss with 1 tbsp olive oil. Set aside.
3. For the ricotta filling, pour boiling water over spinach in a colander to wilt it. Cool, drain excess water, chop finely, and place in a bowl.
4. Combine ricotta, half the minced garlic, nutmeg, black pepper, and lemon zest with the spinach.
5. In a saucepan over medium heat, add 1 tbsp olive oil. Saute remaining garlic for 1 minute, then pour in Heinz passata with basil. Cook for 2 mins, season, and pour into a baking dish.
6. Stuff pasta shells with the ricotta mix and place evenly in the dish.
7. Sprinkle with grated parmesan and bake for 20-25 minutes until golden and the sauce bubbles. Rest for 5 mins, serve with a rocket salad dressed in olive oil.
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