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Ingredients

Portions

For the Conchiglioni Rigate

250 g Conchiglioni Rigate
1 Teaspoon(s) Salt

For the Tomato Sauce

2 Tablespoon(s) Olive oil
1 Onion, chopped
2 Garlic cloves, chopped
800 g Passata
1 Teaspoon(s) Sugar
Salt and pepper to taste
1 Teaspoon(s) Dried basil
1 Teaspoon(s) Dried oregano

For the Spinach-Cream Cheese Mixture

200 g Fresh spinach
200 g Cream cheese
1 Egg
50 g Parmesan, grated
Salt and pepper to taste
0.8 Teaspoon(s) Nutmeg

For the Topping

150 g Mozzarella, grated

Preparation

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

One Pot Spinach Conchiglioni Rigate Casserole

1.

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.

2.

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.

3.

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.

4.

Roughly chop the blanched spinach and mix with cream cheese, egg, Parmesan, salt, pepper, and nutmeg in a bowl.

5.

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.

6.

Cover the STONELINE® Future Braising Pan and cook over medium heat for about 5-7 minutes until the cheese is melted and golden brown.

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