Kitchen/Video. Recipe for spinach and ricotta conchiglioni

Realization :

1. Cook the conchiglioni 2 minutes less than the al dente cooking time.

2. Mince the shallots. Sweat them in a little olive oil.

3. Add the washed and dried spinach. Cook them for 5 minutes.

4. Pour the spinach into a salad bowl. Coarsely chop them. Add the ricotta, salt, season with Espelette pepper and mix.

5. Preheat the oven to 180 °.

6. In the bottom of a dish, pour a little tomato coulis. Stuff the pasta and place it in the bottom of the dish. Before making a second layer, sprinkle with parmesan and coat with coulis. Repeat the operation. Finish with parmesan.

7. Bake for 15 mins.

Leave a Comment