Ricotta and Spinach Conchiglione

Photo of the Ricotta and Spinach Conchiglione – recipe of Ricotta and Spinach Conchiglione on DeliRec

Ricotta and Spinach Conchiglione

Name: Ricotta and Spinach Conchiglione
Prep time: 25 min
Total time: 25 min
Yield: 1 Porções
Ingredients: 200 g Dried Conchiglione; 1 cup Mashed ricotta; 2 cup Chopped Spinach; 1/4 cup Chopped Onion; 1 teaspoon Chopped Garlic; 1 dessert spoon Butter ghee; to taste Sea Salt; to taste Tomato sauce; to taste Shredded Mozzarella Cheese

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@delirec

🇧🇷Brazil

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View in original language

(Português)

25 min(s)

1 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Dried Conchiglione200 g
Mashed ricotta1 cup
Chopped Spinach2 cup
Chopped Onion1/4 cup
Chopped Garlic1 teaspoon
Butter ghee1 dessert spoon
Sea Salt to taste
Tomato sauce to taste
Shredded Mozzarella Cheese to taste

For the filling, heat the butter in a frying pan and brown the onion and garlic, add the spinach, salt, ricotta and mix.
Cook the Conchigliones until al dente. Pass in ice water to stop the cooking process, drain well and set aside.
Stuff each Conchiglione and place on a platter with the tomato sauce underneath. Sprinkle cheese on top.
Place in a preheated oven at 200ºC and bake for about 10-15 minutes until the cheese is well browned.

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Ricotta and Spinach Conchiglione

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