Thursday, 19 June 2014

Conchiglioni ripieni , pasta shells with spinach filling

A great prepare in advance dish
Here is a wonderful year round recipe. It can be served as a Piatto unico , or a starter. What I like about it is that I can prepare it quickly in the morning , keep it in the fridge and then put it in the oven for half an hour while you lay the table, have a shower, watch your favourite quiz programme, make a dessert or whatever.. It 's great if you 've got a busy day  to have waiting for you in the evening . It' a sort of cheats cannelloni !

Conchiglione Ripieni

300g pasta shells, conchiglione
4 cubes of frozen spinach, thawed and squeezed to get rid of excess moisture
2 eggs, beaten
100g grated Parmesan cheese
200g cream cheese
One cup of passata di pomodoro
Salt and pepper

Cook the pasta shells according to the packet and drain in a colander.
In a large bowl mix together thoroughly the drained spinach, beaten eggs, Parmesan, cream cheese and season to taste with nutmeg, salt and pepper.
When the pasta shells are cool enough to handle arrange them with the hollow side up in a well buttered oven- proof dish. Fill them with the spinach mixture , spreading it over in a layer. Spoon over the tomato passata and cover with grated cheese and dot with butter. Bake in the oven at 180 until golden , about 25 minutes.

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