Large Shell Pasta with Spinach Filling

Ingredients

• 20 large shell pasta (Conchiglioni)
• 350 g fresh spinach
• 1 small onion
• 1 tbsp butter
• 100 g Ricotta
• 4 tbsp freshly grated Parmesan
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 200 g passata tomato sauce
• 125 g mozzarella

Instructions

1. 1.

   Cook the shell pasta in plenty of salted water until al dente, drain, place on a large kitchen towel and let drip. Preheat the oven to 180°C fan.

2. 2.

   Wash, trim, and drop the spinach into boiling salted water; allow it to wilt. Remove from pot, drain, finely chop on a cutting board, return to colander and squeeze out excess moisture.

3. 3.

   Peel and finely chop the onion; sauté in 1 tbsp butter in a pan. Add the spinach and cook briefly. Stir in ricotta, heat through, then season with Parmesan, salt, pepper, and nutmeg.

4. 4.

   Spread 5-6 tbsp tomato sauce on the bottom of a baking dish. Fill the pasta shells with the spinach‑ricotta mixture and place them over the sauce. Drain mozzarella, finely chop, and sprinkle over the shells.

5. 5.

   Place the filled shells under a hot grill until the mozzarella melts; optionally grill until golden brown. Serve immediately.