For a comforting, veggie-packed meal that feels a little indulgent, try these baked spinach and ricotta conchiglioni. The creamy ricotta and spinach filling pairs beautifully with a rich, garlicky tomato sauce, while hearty borlotti beans add a boost of fibre and protein.
You will need:
35cm oval ovenproof dish
Ingredients
- 300g conchiglioni (giant pasta shells)
- 400g baby spinach
- 250g pot ricotta
- 6 basil leaves, plus extra to garnish
- 690g jar rustica passata (crushed
- tomatoes)
- 400g tin borlotti beans in water,
- drained
- 3 garlic cloves, crushed
- ½ tbsp balsamic vinegar
- 5g Pecorino cheese, grated
- Salad, to serve
Instructions
- Heat the oven to 180°C Fan/Gas 6. Cook the pasta for 10 mins in a large pan of salted boiling water. Rinse under cold water, then drain and set aside.
- Meanwhile, rinse the spinach then add to a pan and let it wilt over a low heat. Put in a colander and, once cool enough to handle, squeeze out the moisture and roughly chop. Transfer to a bowl then mix with the ricotta and basil, and season well.
- Pour the passata and beans into the base of a 35cm oval ovenproof dish, and
- stir through the garlic and balsamic.
- Spoon ½tbsp ricotta mixture into each pasta shell and arrange in the dish of tomato sauce.
- Scatter over the Pecorino then bake for 30 mins. Top with extra basil to serve.
ALSO SEE:
https://www.womanandhomemagazine.co.za/recipes/sausage-fennel-and-burrata-pasta/
Featured Image: Woman&Home
