Conchiglioni stuffed with kale, spinach and ricotta
February 12, 2023 by jonoandjules
Who can resist a stuffed pasta shell? On this one, the enjoyment is the stability of recent ricotta cheese, iron-rich kale, and a wealthy tomato sauce.
Wine suggestion: We suggest the openness and approachability of a youthful Piedmontese Barbaresco, versus the depth and moodiness of a Barolo. We have Pico Maccario’s rendition available who has a way of enjoyable generally misplaced on winemakers attempting to make the following neatest thing… and we applaud them; wine must be drunk and loved.
Conchiglioni stuffed with kale, spinach and ricotta – for 4 individuals
- 250 g kale, stems eliminated
- 100 grams of spinach
- 1 inexperienced pepper, coarsely chopped
- handful of flat-leaf parsley
- 2 tbsp olive oil
- 250 grams of ricotta
- 50 g Parmesan cheese, grated
- ½ nutmeg, grated
- zest of 1 lemon
- 200g shells
- 750 ml slowly cooked tomato sauce
- Ball of mozzarella of 125 g
Blanch the kale in loads of boiling salted water, take away with a slotted spoon and place instantly in a bowl of ice water. Repeat with the spinach however prepare dinner for under 30 seconds.
Squeeze all of the water out of the spinach and kale and place in a meals processor. Add the chili and parsley and simmer for just a few seconds. Scrape right into a bowl and add the ricotta, 30 g Parmesan cheese, numeg and lemon zest. Stir nicely to mix, then switch to a piping bag.
Preheat the oven to 220C/200 Fan/Fuel 7.
Deliver a big pan of salted water to the boil and prepare dinner the pasta for 10 minutes – it must be barely greater than al dente. Drain and let stand till cool sufficient to deal with.
Pour the tomato sauce right into a medium baking dish.
Pipe the kale combination into the pasta shells and place them firmly within the tomato sauce, urgent down barely. Tear the mozzarella on prime and sprinkle with the remainder of the Parmesan cheese.
Bake within the scorching oven for 20 minutes and serve with a inexperienced salad.
(Unique recipe from Sluggish by Gizzi Erskine, HQ, 2018.)
Posted in Meals, Italian, Pasta, Vegetarian | Tagged Conchiglioni, Cooking, Meals, Gizzi Erskine, Italian, Kale, Mozzarella, Parmesan cheese, Pasta, Recipe, Spinach, Stuffed pasta shells, Tomato sauce | Depart a remark
