Stuffed conchiglioni: satisfy your craving for carbs with the best pasta recipe!

A recipe for giant stuffed pasta shells with spinach and ricotta, in a rich tomato sauce!INGREDIENTS

150 g (5 oz) pasta shells;

400 g (14 oz) ricotta;

200 g (7 oz) wilted spinach;

200 g (7 oz) mozzarella, shredded;

100 g (3.5 oz) parmesan cheese;

1 tsp garlic powder;

1 tsp dried parsley;

salt and pepper;

2 cups tomato sauce;

1 cup cheese.

 

METHOD

    Cook pasta according to the packaging instructions



Preheat oven to 180C/350F.

Combine ricotta, mozzarella, parmesan, parsley, garlic, salt and pepper.

Staff each pasta shell with ricotta mixture.

Pour 2/3 of tomato sauce into a baking pan. Layer pasta shells on top and cover with leftover sauce and 1 cup of cheese.

Bake for 15 minutes and serve right away.

recipe!