Ingredients for 4 servings:
- 1Lb Conchiglioni Rigati di Gragnano I.G.P.
- 0,66Lb ricotta cheese
- 2Lb spinach leaves
- 1Lb tomato puree
- 0,33 Parmigiano Reggiano
- 3 tbs EVO oil
- Basil to taste
- Salt and pepper to taste
Directions:
Prepare the sauce by bringing the tomato puree to the boil with the evo oil, salt and pepper in a large pan
Cook over low heat for 20 minutes. Separately, sauté the spinach in a pan with a drizzle of oil. Mix the ricotta, Parmigiano and drained and chopped spinach
Cook the Conchiglioni in boiling salted water, drain them al dente and stuff them
Pour a layer of sauce into a baking dish and fill it with the pasta, arranging the Conchiglioni at an angle
Finish with another layer of sauce and a sprinkling of Parmigiano and bake at 200°C for 20 minutes.