Baked pastas are always comforting and are great for feeding a crowd. Conchiglioni shells lend themselves for stuffing with a whole range of ingredients but spinach and ricotta has to be one of the most classic and most delicious.
I have added a hint of chilli and lemon in the filling to really liven up the flavours and to be bring out the best in the creamy cheese and irony spinach. Ricotta can sometimes be a little claggy by itself so the mascarpone has been added to make sure the filling is smooth and creamy.
Ingredients- serves 4
For the conchiglioni
100g baby spinach
Zest of half a lemon
1-2 tsp chilli flakes
Freshly grated parmesan- to taste
Slices of pancetta- optional
For the sauce
1 tbsp olive oil
3 garlic cloves- crushed
1 red onion- finely chopped
2 tins of chopped tomatoes
1 tsp red wine vinegar
1 tsp sugar
1. Make the sauce first so that can be simmering away whilst you prepare the pasta. Add the oil to a saucepan and gently cook the garlic and onion until if it soft but not golden. Pour in the tomatoes and break any larger chunks with the spoon. Add the red wine vinegar and sugar and simmer until the sauce has reduced and thickened slightly. Remove from the heat and set aside.
2. In the meantime bring a large pan of water to the boil and cook the shells until they are just tender so check the packet instructions- they should take around 10 minutes. Drain well and allow to cool until you can handle them.
3. To make the pasta filling, simply combine all the ingredients apart from the spinach in a large bowl. I simply prepare the spinach by wilting in a pan or popping the bag of spinach in the microwave for around 1 minute until cooked- do remember to check if the bag of spinach you have is suitable for this though! Squeeze as much excess liquid from the spinach and roughly chop before adding to the cheese mixture. Carefully fill each shell.
4. Take a large ovenproof baking dish that can fit the shells snugly. Pour in the tomato sauce before arranging the shells on top. Finish with some freshly grated parmesan and bake in a 200c/ 180 fan oven for 25-30 minutes or until the sauce is bubbling and the parmesan is golden. You might also like to crumble over some crispy fried pancetta if you like- dry fry slices of pancetta in a pan before removing and allowing to crisp up. Sprinkle over before serving.
Baked ricotta, spinach and mascarpone conchiglioni- make this part of your culinary repertoire to feed a crowd!