Conchiglioni (Baked pasta shells)
6 – 8
6 – 8
conchiglioni (pasta shells)
Spinach and Ricotta Filling
brown onion, diced
lemons, zest only
grated parmesan (reserve 50g for later)
toasted pine nuts
Drain spinach overnight in a colander.
Cook pasta according to packet instructions. Refresh in iced water. Drain and set aside for later.
Sauté leek, onion and garlic in a large shallow pot with olive oil. Add drained spinach and cook until dry. Remove into a large bowl and cool.
Add seasonings, lemon zest, ricotta, parmesan and pine nuts.
Mix spinach and ricotta mixtures together with a spoon and divide into two large piping bags.
Place conchiglioni onto a lined oven tray and pipe the mix into the cooked pasta shells. Top with the extra grated parmesan.
Bake at 170 degrees for 20 – 30 minutes until golden brown. Serve with a lightly dressed rocket salad and romesco sauce. Enjoy!