Share
Ricotta and Spinach Conchiglione
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
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 200ÂșC and bake for about 10-15 minutes until the cheese is well browned.
Did you like this recipe?
You may also like
Ricotta and Spinach Conchiglione
Pave bis
ByÂ
Pave bis
ByÂ
Pave bis
ByÂ