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.