Simple One Pot Spinach Conchiglioni Rigate Casserole
This delicious One Pot Spinach Conchiglioni Rigate recipe is perfect for a quick yet impressive dinner. Prepared in the STONELINE® Future Braising Pan, this dish combines tender pasta, a hearty tomato sauce, and a creamy spinach and cream cheese mixture, topped with a layer of melted cheese for an irresistible delight.
Ingredients
For the Conchiglioni Rigate
For the Tomato Sauce
For the Spinach-Cream Cheese Mixture
For the Topping
Preparation
One Pot Spinach Conchiglioni Rigate Casserole
Blanch the fresh spinach in the STONELINE® Future Braising Pan with a little water until it wilts. Drain well, squeeze out excess water, and set aside.
Cook the Conchiglioni Rigate in the same pan in lightly salted water until al dente. Drain the water and leave the pasta in the pan.
In the same pan, heat the olive oil and sauté the chopped onion and garlic until soft. Add the passata, sugar, salt, pepper, basil, and oregano. Simmer the sauce over medium heat for about 10-15 minutes until slightly thickened.
Roughly chop the blanched spinach and mix with cream cheese, egg, Parmesan, salt, pepper, and nutmeg in a bowl.
Pour the tomato sauce evenly over the pasta in the pan. Spoon the spinach-cream cheese mixture over the sauce and pasta. Sprinkle with grated mozzarella.
Cover the STONELINE® Future Braising Pan and cook over medium heat for about 5-7 minutes until the cheese is melted and golden brown.