Italian 45 min

Conchiglioni Ripieni al Forno

Name: Conchiglioni Ripieni al Forno
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 20 jumbo conchiglioni pasta shells; 2 cups whole-milk ricotta; 1 cup spinach, cooked, squeezed dry, and chopped; 1 cup mozzarella, shredded, divided; 1 egg; ½ cup Parmigiano Reggiano, grated; 1 teaspoon nutmeg; 2 cups marinara sauce; Salt and black pepper to taste; Fresh basil for serving

vegetariancomfort-foodbaking

Ingredientsfor 2

480

Cal

24g

Protein

52g

Carbs

20g

Fat

120 jumbo conchiglioni pasta shells
22 cups whole-milk ricotta
31 cup spinach, cooked, squeezed dry, and chopped
41 cup mozzarella, shredded, divided
51 egg
6½ cup Parmigiano Reggiano, grated
71 teaspoon nutmeg
82 cups marinara sauce
9Salt and black pepper to taste
10Fresh basil for serving

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Instructions

1
Cook the pasta shells in salted boiling water until 3 minutes before al dente (they will continue cooking in the oven). Drain, cool slightly, and separate so they don't stick.
2
Mix ricotta, spinach, egg, ½ cup mozzarella, Parmigiano, nutmeg, salt, and pepper until combined. Transfer to a piping bag for easier filling.
3
Preheat oven to 375°F. Spread 1 cup marinara on the bottom of a 9×13 baking dish. Fill each shell generously with the ricotta mixture and nestle into the sauce, open-side up.
4
Spoon remaining marinara over the filled shells. Top with remaining mozzarella. Cover with foil and bake 25 minutes. Remove foil and bake 15 more minutes until the cheese is golden and bubbling. Rest 5 minutes and serve with fresh basil.