Pasta al forno con Ricotta e Spinaci

Cook the conchiglioni according to package instructions until al dente.

In a bowl, mix ricotta, spinach, 90 gr of parmesan, salt, pepper, egg, garlic, and nutmeg to create the filling.

Stuff the cooked conchiglioni with the filling mixture.

Place the stuffed conchiglioni in a baking dish and sprinkle with the remaining 50 gr of parmesan.

Bake in the oven until golden and bubbly.

Spice Level:

Dietary