tastes of Italy -
"conchiglioni" pasta -
There are dishes that immediately make me think of a romantic dinner for two, succulent like this one... pasta with a crust that makes our mouth water just to see it cooked in the oven.
Thanks to their shape, "conchiglioni" pasta can be stuffed with the most varied fillings but ricotta cheese and spinach is an unbeatable combination that tastes so much of my Italy...
if you are lovers of baked stuffed pasta as we are, then this recipe is ideal for special occasions... easy, juicy, tasty 😍
Ingredients:
Conchiglioni pasta 250 g
Boiled spinach 500 g
Ricotta cheese 400 g
Tomato pulp 500 g
Gruyere or Pecorino cheese grated 150g
0,8 liter milk
Butter 100 g
Flour 100 g
1 egg yolk
Nutmeg
1 clove of garlic
Extra virgin olive oil as needed
Fresh basil
Salt
Black pepper
Directions:
Let's prepare first the tomato sauce. Put a little oil and the garlic cut in small pieces in a saucepan and let it slightly color. Add the tomato pulp and season with salt, pepper and fresh basil. Let it cook for about 10 minutes and leave it aside.
For the béchamel:
Heat the butter in a pot just until it melts, add the flour and start mix with a hand whisk.
Add the milk in small batches while whisking continuously. Wait for each batch of milk to be completely incorporated into the mixture before adding the next one. This way no lumps will form. Repeat process until all of the milk has been added. Let the béchamel sauce simmer for a bit and add a generous amount of freshly ground pepper and nutmeg.
Add 50g of the grated cheese and stir with a spatula.
Taste and adjust with salt and pepper, if needed.
Put the boiled, squeezed and chopped spinach in a bowl. Add the drained ricotta, the egg and season with salt and pepper. Mix everything well until you get a homogeneous mixture.
Boil the conchiglioni in salted water, leaving them quite al dente. Then drain them and dress them with a drizzle of oil to prevent them from sticking together.
Take an oven pan and sprinkle the bottom with a little béchamel.
Fill all the conchiglioni with the spinach ricotta mixture using a small spoon and place them in the pan next to each other.
Spread over them a layer of béchamel first and then a layer of sauce. Then spread some of the grated cheese and finish again with the remaining béchamel on top and last a rich layer of grated cheese.
Bake in the preheated oven at 180 C degrees until a nice crust is formed.
Love comes from the heart, but first goes through the stomach...🥰... Happy Valentine's Day!!!
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