Spinach & ricotta conchiglioni
Ingredients
7
Steps
4
Serves
4
Cook Time
20-25 Min
Ingredients
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Cook the pasta in a pan of salted boiling water for 8–10 minutes until al dente, then drain thoroughly.
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Heat the oil in a pan, add the onion and sauté, stirring, over a medium heat for 3 minutes or until lightly golden. Add the spinach and stir over a low heat until wilted. Stir in the ricotta cheese until combined.
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Spoon the mixture into the pasta shells, and sprinkle with Parmesan. Put the shells on a cold lightly oiled grill tray. Cook under a medium-high heat for 3 minutes, or until lightly browned and heated through.
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Meanwhile, put the tomato pasta sauce in a small pan and stir over a high heat for 1 minute, or until heated through. Spoon the sauce onto a serving platter and top with the shells.