Baked conchiglioni pasta shells with spinach and ricotta

Method7 steps · about 1 hr 25 min

1. 1

   Step 1: Choose 1 kg fresh spinach or 300 g frozen spinach. Cook it in a covered pan in its own moisture, without added liquid, until wilted and tender. Drain thoroughly, cool and chop. Mix with the 300 g ricotta, 2 eggs, 70 g grated cheese and ½ teaspoon nutmeg; season with salt and black pepper to taste.

   Uses Choose 1 kg fresh spinach or 300 g frozen spinach; cook, drain, cool and chop · 300 g ricotta · 2 eggs · 1/2 tsp nutmeg for filling · 70 g grated cheese mixed into filling · Season filling to taste · Season filling to taste

2. 2

   Step 2: Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again. Cook the conchiglioni a little less than the time required for al dente, then drain and let the pasta cool. (it’s better to separate the shells before they cool as they may stick together)

   Cook conchiglioni · 10 minUses 250 g conchiglioni (or lumaconi) · Unmeasured pot of water for boiling pasta · Salt for pasta water, amount unstated

3. 3

   Step 3: Heat the 3–4 tablespoons olive oil and soften the 2 whole peeled garlic cloves, allowing them to colour lightly. Add either 700 g tomato passata or 400 g peeled San Marzano tomatoes. Simmer for 15–20 minutes, season with salt and black pepper to taste and remove the garlic.

   Simmer sauce · 20 minUses 3–4 tbsp olive oil for tomato sauce · 2 peeled whole cloves · Choose 700 g passata or 400 g peeled San Marzano tomatoes; source also permits half passata/half cherry tomatoes but does not specify combined amount · Tomato sauce seasoning to taste · Tomato sauce seasoning to taste

4. 4

   Step 4: Melt the 75 g butter and gradually stir in the 75 g flour to make a smooth roux. Gradually whisk in the 500 ml milk and cook, stirring continuously, until thickened. Add the pinch of nutmeg. If too thick, stir in a little additional milk as needed.

   Uses 75 g flour · 75 g butter · 500 ml milk; extra only if needed, amount unstated · One pinch nutmeg for béchamel · Additional milk only if needed to loosen béchamel; quantity unstated

5. 5

   Step 5: Cover the bottom of an oven dish with some of the tomato sauce and some béchamel. With the help of a teaspoon or small tablespoon, take a little of the filling and fill each conchiglioni, then place it in the oven dish.

   Uses Prepared spinach and cheese filling; spoon only enough to fill shells · Cooked short of al dente and cooled shells · Simmered tomato sauce; garlic removed at end · Prepared béchamel from step 4

6. 6

   Step 6: Preheat the oven to 180–200°C. Spoon more prepared béchamel over the filled shells, pour the remaining prepared tomato sauce over them and sprinkle with the measured 50 g topping cheese. Bake for about 20 minutes, until hot throughout and beginning to brown.

   Bake pasta · 20 minUses Pasta shells filled with spinach and ricotta mixture and arranged in dish · Some prepared béchamel layered under and over shells · Remaining prepared tomato sauce over shells · 50 g grated cheese for topping

7. 7

   Step 7: Serve immediately with extra grated Parmigiano or grana if required.

   Uses Baked stuffed pasta, with optional additional grated cheese to serve · Optional extra grated cheese; no separate quantity given