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Baked Conchiglione With Spinach-Ricotta Filling |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Conchiglione With Spinach-Ricotta Filling recipe on the web!!This baked pasta from PASTA HARVEST by Janet Fletcher is a pretty sight with the rich tomato sauce bubbling around the plump shells, stuffed face up. It’s best to assemble it at your house and then bake it at your destination, where you can bring it to the table and serve it directly from the baking dish. Janet always boils a few extra shells (more than the 20 required) to allow for breakage. ___ pound spinach leaves, thick stems removed (from about 3/4 pound untrimmed spinach) _ cloves garlic, minced _ cup whole-milk ricotta cheese ___ pound whole-milk mozzarella cheese, coarsely grated _ egg, lightly beaten _ tablespoon finely minced fresh basil Salt and freshly ground pepper to taste __ conchigliette (jumbo shells) pasta _ teaspoons olive oil _ 1/2 cups homemade Tomato Sauce or high-quality canned ___ cup freshly grated pecorino romano cheese 1. Preheat the oven to 375°F. Lightly oil a baking dish large enough to hold the shells in one layer. 2. Wash the spinach carefully in a sink filled with cold water. Transfer to a medium skillet with just the water clinging to the leaves. Cover and cook over medium heat until the leaves are just wilted, about 3 minutes, tossing once or twice with tongs so the leaves wilt evenly. Transfer the wilted leaves to a sieve and place under cold running water until cool. Drain well and squeeze dry. Chop finely. 3. In a medium bowl, combine the spinach, garlic, ricotta, mozzarella, egg, basil, salt, and pepper. Mix well. 4. Cook the shells in a large pot of boiling salted water until not quite al dente, about 8 minutes. Drain the shells and transfer them to a bowl. Toss with the olive oil to keep them from sticking together. 5. Put half the tomato sauce on the bottom of the prepared dish. Fill each shell with a heaping tablespoon of the stuffing. You should have just enough stuffing to fill the 20 shells. Arrange the shells in a single layer in the dish. Spoon the remaining sauce over and around the shells. Top with the pecorino cheese. Cover with aluminum foil and bake until bubbling hot, 30 to 40 minutes. TO MAKE AHEAD: You can assemble this dish up to 1 day in advance and refrigerate. Bake the casserole at your destination. (This casserole doesn’t hold very well after baking so eat up!) From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Chicken Potpies French Sheperd's Pie With Celery Root And Potato Topping Tamale Pie Italian Risotto Frittata Spinach And Mushroom Chilaquiles Polenta Lasagna With Tomatoes And Peppers Baked Eggplant Parmesan Lasagna Casserole With Meat And Red Wine Sauce Baked Conchiglione With Spinach-Ricotta Filling Turkey Tetrazzini Noodle Kugel Potato And Portobello Mushroom Casserole Macaroni And Cheese *Casseroles, Baked Pastas, And Potpies |
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