Stuffed Conchiglie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 mussel noodles (conchiglie), depending on the size the shape
- 200 g ricotta
- 200 g spinach leaves (frozen)
- 100 g parmesan, rated
- 1 egg (s)
- nutmeg
- 1 scoop mozzarella to gratinate
- 300 g minced meat, mixed
- 1 small Can (s) tomato (400 g)
- 1 onion (s), chopped
- salt and pepper
- 1 glass white or red wine
- rosemary
- thyme
- sage
- olive oil
Print Recipe
Pin Recipe Instructions
- First prepare a Bolognese sauce: fry the minced meat with the chopped onion in hot olive oil. Mash the canned tomatoes with a fork and add their juice. Season to taste with salt, pepper and the spices. Pour wine (white or red as desired) and simmer for at least 30 minutes - better an hour.
- Pre-cook the clam noodles for 7 minutes.
- In the meantime, prepare the filling for it:
- Mix the ricotta, chopped leaf spinach, half of the parmesan, egg and spices. The ratio of ricotta / spinach should be around 1: 1, otherwise the filling will be too dry. Use a teaspoon to pour the mixture into the clam noodles.
- Put the Bolognese sauce in an ovenproof baking dish and place the filled pasta in it. There shouldn`t be too little liquid, as the pasta will soak it up (it`s better to add a little more wine or water). Pick the mozzarella into small pieces and crumble over the casserole with the rest of the grated Parmesan.
- Baked in a preheated oven at 175 ° C for about 45 minutes - cover the last 15 minutes if necessary. Serve immediately.
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