Baked “Conchiglioni” with Provola, Ricotta and Spinach
Prep time: 40 minutes
Cook time: 1 hour 10 minutes
Total time:
Serves: 6-8
A baked pasta dish that will please everybody: creamy for the ricotta and spinach, saucy, cheesy for the provola, crispy on the edges.
Ingredients
350 g Conchiglioni pasta
500 g ricotta
150 g provola
50 g parmigiano reggiano
300 g spinach, cleaned, boiled, drained and chopped
800 g San Marzano tomatoes, pureed
extra virgin olive oil
1 little onion, chopped
salt and pepper to taste
Instructions
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