Stuffed conchiglie

Ingredients for 4 servings:

• 16 shell pasta (conchiglie), depending on the size of the dish
• 200 g ricotta
• 200 g leaf spinach (frozen)
• 100 g Parmesan, grated
• 1 egg(s)
• nutmeg
• 1 ball of mozzarella for topping
• 300 g minced meat, mixed
• 1 small can of tomatoes (400 g)
• 1 onion(s), chopped
• salt and pepper
• 1 jar white or red wine
• rosemary
• Thyme
• sage
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Italian recipe

First, prepare the Bolognese sauce: Brown the ground beef with the chopped onion in hot olive oil. Mash the canned tomatoes with a fork and add their juices. Season with salt, pepper, and spices. Pour in the wine (white or red, depending on your preference) and simmer for at least 30 minutes, preferably an hour. Pre-cook the pasta shells for 7 minutes. Meanwhile, prepare the filling: Mix the ricotta, torn spinach leaves, half of the Parmesan cheese, egg, and spices. The ricotta to spinach ratio should be about 1:1, otherwise the filling will be too dry. Using a teaspoon, fill the pasta shells with the mixture. Pour the Bolognese sauce into an ovenproof casserole dish and add the filled pasta. It’s best not to use too little liquid, as the pasta will absorb it (add a little more wine or water instead). Tear the mozzarella into small pieces and crumble it over the casserole along with the remaining grated Parmesan. Bake in a preheated oven at 175°C for about 45 minutes, uncovering for the last 15 minutes if necessary. Serve immediately.