Baked spinach and ricotta conchiglioni
www.womanandhomemagazine.co.za
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...
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Cooking tools:
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Oval ovenproof dish
- Chef's knife
- Cutting board
- Grater
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
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