CONCHIGLIONI RICOTTA E SPINACI al forno

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone cheese is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana Padano is a more affordable cheese with similar flavor.

Preheat oven to 375°F (190°C).

Cook jumbo pasta shells in salted boiling water until al dente; drain and set aside.

In a skillet, heat olive oil over medium heat; sauté onion and garlic until translucent, about 3-4 minutes.

Add fresh spinach to the skillet; cook until wilted, about 2-3 minutes. Remove from heat.

In a bowl, combine ricotta cheese, egg, mozzarella cheese, cooked spinach mixture, salt, black pepper, nutmeg, basil, and parsley; mix well.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Stuff each cooked pasta shell with the ricotta mixture and place them in the baking dish.

Pour remaining marinara sauce over the stuffed shells.

Sprinkle remaining mozzarella and parmesan cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens