Conchiglioni casserole with ricotta
Prepare to be amazed by this conchiglioni casserole with a filling of Pecorino cheese, ricotta, spinach, and pine nuts. The pasta rosso herbs add a spicy touch to the tomato sauce!
There's nothing quite like a creamy pasta dish! A casserole with lots of cheese, a tomato sauce, and a delicious filling, where the oven does the work for you. Prepare to be surprised by this conchiglioni casserole with a filling of Pecorino cheese, ricotta, spinach, and pine nuts. Delicious paired with the herby tomato sauce.
Preparation
Preheat the oven to 180°C. Coarsely grate the Pecorino cheese.
Combine the ricotta with the spinach, half the pine nuts, and half the World Spice Meal - Pasta Rosso and purée with an immersion blender until smooth. Spoon the ricotta-spinach mixture into a piping bag.
Bring a pan of water to a boil and cook the conchiglioni pasta for 5 minutes less than the package directions. Drain and rinse under cold water.
Meanwhile, mix the remaining World Spice Meal - Pasta Rosso with the cherry tomato sauce and arrange in a baking dish. Fill the conchiglioni pasta with the ricotta and spinach mixture and spread it over the sauce. Sprinkle the grated Pecorino over the dish and bake for 20 minutes. During the last 5 minutes, scatter the remaining pine nuts over the conchiglioni pasta dish.
Remove the conchiglioni pasta dish from the oven and serve.
Variatietip
Verdeel ter garnering nog extra basilicumblaadjes over de pastaschotel.
Ingredients
- 70 g Pecorino kaas
- 350 g ricotta
- 300 g gewassen spinazie
- 50 g pijnboompitten
- 2 el World Spice Meal - Pasta Rosso
- 300 g conchiglioni pasta
- 600 g cherrytomaten saus (Mutti Tomates cerises)
Supplies
- Grater
- Hand blender
- Piping bag
