Conchiglioni Ripieni/Ricotta e Spinaci

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor with fewer calories

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone offers similar melting qualities at a lower cost

Prepare the conchiglioni by boiling them until al dente.

For the tomato sauce, heat olive oil in a pan, add the whole peeled garlic clove, and sauté until fragrant.

Add the passata di pomodoro and season with salt, then simmer.

For the filling, mix ricotta, cooked spinach, grated parmigiano, black pepper, galbanino, and the egg in a bowl.

Stuff the conchiglioni with the filling mixture.

In a baking dish, spread some tomato sauce at the bottom, arrange the stuffed conchiglioni, and cover with more sauce.

Sprinkle with additional grated parmigiano for gratin.

Bake until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens