Ricotta-Stuffed Conchiglie with Homemade Tomato Sauce & Basil Pesto

Ricotta-stuffed with homemade tomato sauce & basil pesto

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The best thing about pasta is its versatileness. We can prepare so many dishes for so many occasions! When we don’t want to cook we can make some pasta with a simple sauce and that’s ok. But we can also prepare special dinners using pasta.

The recipe I’m sharing today is easy to prepare, needs ordinary ingredients and yet can elevate your weeknight dinner.

Ricotta-stuffed with homemade tomato sauce & basil pesto

Ricotta-Stuffed Conchiglie with Homemade Tomato Sauce & Basil Pesto

Course Main Course
Cuisine Italian
Prep Time 35 minutes
Servings 2

Ingredients

  • 115 g Baby spinach
  • 2 Garlic cloves
  • 1 Yellow onion
  • 45 ml Basil pesto
  • 398 ml Diced tomatoes canned
  • 170 g Large conchiglie
  • 25 g Grated asiago
  • 225 g Ricotta
  • 5 g Bruschetta spice blend garlic, red pepper bell, black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper

Instructions

  1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Mince the garlic. Peel, halve and small dice the onion. Roughly chop the spinach.

  2. In a medium pot, heat a drizzle of olive oil on medium-high. Add the onion and garlic and cook, stirring frequently, 2 to 3 minutes, until the onions are translucent. Add the tomatoes; season with the spice blend and S&P. Let simmer, 8 to 10 minutes, until slightly thickened.

  3. Add the pasta shells to the pot of boiling water and cook, 10 to 12 minutes, or until al dente (still firm to the bite). Drain thoroughly and toss with a drizzle of olive oil to prevent sticking.

  4. While the sauce and pasta cook, in a large bowl, combine the ricotta, chopped spinach, 1 egg (double for 4 portions) and ½ the asiago. Stir well to combine; season with S&P.

  5. Spread a thin layer of tomato sauce on the bottom of an oven-safe baking dish. Working one at a time, fill each cooked pasta shell with a generous spoonful of the spinach-ricotta mixture. Lay the filled shells in the baking dish in an even layer. Spread the remaining tomato sauce over the stuffed shells. Drizzle with the pesto and top with the remaining asiago.

  6. Bake in the oven, 12 to 15 minutes, or until the sauce is bubbly and the cheese is slightly browned. Remove from the oven and let rest for 5 minutes before serving. Divide the finished shells between your plates. Bon appétit!

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Ricotta-stuffed with homemade tomato sauce & basil pesto

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