Conchiglioni Stuffed with Brousse and Spinach
This dish features large pasta shells, known as conchiglioni, generously stuffed with a creamy mixture of brousse cheese and spinach. Brousse, a fresh and mild cheese, blends perfectly with sautéed spinach to create a rich and flavorful filling. The stuffed pasta shells are typically arranged in a baking dish, then covered with a tomato sauce or a light béchamel sauce.Once baked, the conchiglioni become tender and slightly crispy on the edges, while the filling remains creamy and savory. This dish is often garnished with grated Parmesan cheese and fresh herbs, making for a comforting and elegant Italian-inspired meal.
Ingredients
- 26.5 oz Spinach
- 2 Garlic cloves
- 1 Bunch of basil
- 2 Eggs
- 8.8 oz Brousse cheese sheep's milk ricotta
- 2.1 oz Grated pecorino
- 10.6 oz Conchiglioni pasta
- 14.1 oz Canned cherry tomatoes
- 8 tbsp Olive oil
- Salt
- Pepper
Instructions
- Wash and stem the spinach. Drain them. Cook the spinach in batches in a pot over medium heat, stirring often. Transfer the cooked spinach to a colander and press to remove excess water.
- Blend the brousse with half of the pecorino, basil, and eggs. Season with salt and pepper. Incorporate the spinach and pulse to combine.
- Preheat the oven to 180°C (350°F). Sauté the peeled and crushed garlic with half of the olive oil. Add the tomatoes, season, and simmer over low heat for 10 minutes. Pour this sauce into a baking dish.
- Cook the pasta in a pot of salted boiling water until al dente. Drain them. Stuff the pasta with the spinach mixture and arrange them in the baking dish. Drizzle with the remaining oil and sprinkle with the rest of the pecorino. Bake for 20 minutes.
Video
Notes
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