A different take on pasta that is perfect for sharing with others and is as nice to look at as it is to taste! 😍😋
The flavours in this dish are so classically Italian and so common across different pasta dishes. Think Cannelloni, Ravioli, Tortellini, the list goes on. Every region does it a little different but the nutmeg is a subtle nod to my grandmother's Tuscan heritage and culinary finesse that I was fortunate enough to be raised on. The lemon is my own little twist of freshness, just because 🍋🤷🏻♀️
The fun thing about serving up this little special is that you can serve them as individual dishes or on a platter to share, as seen above. You can get as creative as you like in the presentation, think big spirals, circles and florets. 🌀⭕️🪷
I chose to use a sage infused tomato sauce because it's one of my favourites but truth be told, you can use any herb that tickles your fancy. This is one of those opportunities to get creative and throw your own spin on the dish.
Most importantly, to ensure that the mixture remains moist, check to make sure it is not too dry before spooning into the pasta either by tasting or completing the spoon tilt test (noting there will be lumps). It's also important to make sure the pasta is covered by the sauce and alfoil is not removed while cooking in the oven so that there are no dry, hard or chewy bits upon serving.
Spinach and Ricotta Conchiglioni
Serves 4
INGREDIENTS
300g Conchiglioni pasta
375g frozen spinach
375g of ricotta
3 tbsp of lemon juice
1 tsp of nutmeg
2 tbsp of olive oil
1 Jar passata (~680g)
2 cloves of garlic, cut in half
3 leaves of sage
Knob of butter
Salt and pepper to taste
METHOD
1. Defrost spinach a few hours before cooking and drain any excess fluid from the defrosted spinach. Do not squeeze excess fluid from spinach.
2. Add the spinach and ricotta to a mixing bowl and stir until combined.
3. Add the lemon juice and nutmeg, then salt and pepper to taste and mix well.
4. Add the olive oil to a saucepan and allow to heat. Then add the garlic and gently saute.
5. Empty the passata into the saucepan and bring to the boil. Use about ⅓ of a cup to rinse out the jar of residue. Add the rinsing water to the saucepan and bring to the boil.
6. Once boiling, add the salt and pepper to taste.
7. Simmer for approximately 15 minutes so the flavours combine, then turn off. Add the butter and stir through until melted.
8. Remove the sage leaves and garlic.
9. Bring a pot of salted water to the boil and add conchiglioni pasta shells.
10. Cook as per instructions on the packet or until al dente.
11. Once cooked, remove with a slotted spoon and allow to cool slightly.
12. Once the pasta is cool enough to handle, fill each shell with the ricotta and spinach mixture.
13. Line the baking tray with baking paper and ladle a layer of sauce and a small amount of water on the base before placing each filled pasta shell in the tray.
14. Ladle the tomato sauce over the shells evenly.
15. Cover the baking tray with alfoil and place in the oven for approximately 15 minutes.
16. After 15 minutes, ensuring the stuffing is warm, serve on a platter or on individual plates.
Don't forget a generous sprinkle of parmesan 🧀✨
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