Conchiglioni are pretty shell-shaped pasta, large enough to be stuffed. I love them, but in the end I don’t think of using them very often. However, they lend themselves to all kinds of preparations, a bit like cannelloni. The advantage of the conchiglioni compared to the latter is the filling, much simpler in my opinion. I also really like the presentation which highlights the stuffing. We have mouth water as soon as the dish arrives at the table.
My daughter being at home, I chose a vegetarian filling, with spinach and ricotta. We enjoyed ourselves. If you think you don’t like spinach, traumatized by the canteen, try this dish. You will see that spinach is very good when it is well cooked.
250g conchiglioni (about 30)
400g fresh spinach
70 g grated parmesan
1 clove of garlic
700ml tomato sauce
Finely chop the onion and sauté in a little oil.
Add the finely chopped garlic, then the oregano and the tomato sauce.
Season and simmer over low heat for about 15 minutes.
Cook the cleaned spinach with a drizzle of olive oil in a large skillet.
Pour into a colander and let cool.
Bring a large pot of salted water to a boil, then cook the pasta, taking 3 minutes off the time given for al dente cooking.
Preheat the oven to 180°C.
Pour the sauce into a baking dish.
Squeeze the reduced spinach in your hands to remove all the water.
Coarsely chop them.
Mix the ricotta, the egg, 50g of grated parmesan and the spinach.
Check the seasoning.
Drain the pasta and run it quickly under cold water to be able to handle it.
Fill the shells with a spoonful of stuffing and place them gradually on the sauce.
Grate the rest of the parmesan over it.
Bake for approximately 20 minutes.
To finish: most of the time, I prefer to buy spinach in a bag. They are always much smaller and tender than those found in bulk. As a result, it is not necessary to remove the rods. If you have large leaves, you will have to do it.
Count 6/7 conchiglioni per person.