Spinach and Ricotta Stuffed Conchiglioni Bake

Spinach and Ricotta Stuffed Conchiglioni Bake
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Spinach and Ricotta Stuffed Conchiglioni Bake Image
A.I PROMPT:
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
Passata
Spinach and Ricotta Stuffed Conchiglioni Bake
RECIPE
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
Method:
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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