Recipe

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.

Feb 10, 2003 1:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Baked stuffed conchiglioni
  • 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

Baked stuffed conchiglioni
  • 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.

Notes

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.

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