menu for yor
20 dried conchiglioni (jumbo
1 tablespoon extra virgin olive oil
1 onion, finely chopped
450g/1lb fresh spinach, chopped
700g/11⁄2lb ricotta cheese
25g/1oz Parmesan cheese,
225g/8oz tomato pasta sauce
• Cook the pasta in a pan of salted boiling water for 8–10 minutes until al
dente, then drain thoroughly.
• Heat the oil in a pan, add the onion and sauté, stirring, over a medium
heat for 3 minutes or until lightly golden. Add the spinach and stir over a
low heat until wilted. Stir in the ricotta cheese until combined.
• Spoon the mixture into the pasta shells, and sprinkle with Parmesan. Put
the shells on a cold lightly oiled grill tray. Cook under a medium-high
heat for 3 minutes, or until lightly browned and heated through.
• Meanwhile, put the tomato pasta sauce in a small pan and stir over a
high heat for 1 minute, or until heated through. Spoon the sauce onto a
serving platter and top with the shells.