Name: Baked stuffed conchiglioni
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 250 gram giant pasta shells (conchigilioni); 150 gram spinach, cooked and well drained, chopped*; 1 1/2 cup ricotta; 1/3 cup grated parmesan cheese; nutmeg; 1 egg, lightly beaten; 5 slice (50 grams) mild salami, chopped; 2 teaspoon chopped thyme or rosemary; 1 600 millilitre bottle of tomato passata; 1/3 cup cream; 1/4 cup grated mozzarella

Baked stuffed conchiglioni

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

Serves 6

Cook

35M

Ingredients

250 gram giant pasta shells (conchigilioni)

150 gram spinach, cooked and well drained, chopped*

1 1/2 cup ricotta

1/3 cup grated parmesan cheese

nutmeg

1 egg, lightly beaten

5 slice (50 grams) mild salami, chopped

2 teaspoon chopped thyme or rosemary

1 600 millilitre bottle of tomato passata

1/3 cup cream

1/4 cup grated mozzarella

Method

1.Preheat oven to 180°C.

2.Bring a large pot of salted water to the boil. Add the pasta and cook 8 minutes or until nearly cooked. Drain and set aside.

3.In a bowl, combine spinach, ricotta, parmesan, egg, nutmeg and salami. Season and mix well.

4.In another bowl, combine rosemary, passata and cream.

5.Stuff ricotta mixture into shells (about 2 tsp in each). Place on a lightly greased 20cm x 25cm baking dish. Pour over tomato mixture and sprinkle with mozzarella. Bake 20-25 minutes.

Spinach can be cooked in the microwave. Rinse spinach and place in a bowl. Cover loosely with plastic wrap and cook on medium 2 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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