To delight the palates of the whole family or to host friends with ease, here is the perfect recipe to make again urgently. We rely on Conchiglie Rigate Barilla Collezione for their shell shape, very easy to fill and which deliver a result as beautiful as it is tasty! So after generously stuffing them with a ricotta and spinach mixture, we will place them on a bed of tomato sauce and then sprinkle with parmesan for that well-gratinated and indulgent touch.
From the Barilla Collezione range, these Conchiglie Rigate will help transform a simple pasta bake into a truly refined dinner! Proof that with few ingredients you can create ultra-delicious and fuss-free dishes. Your turn to play at home to transport your taste buds to Italy from the first bite!
To make this recipe, follow the steps below:
CONCHIGLIE RIGATE RICOTTA, ÉPINARDS ET SAUCE TOMATE
For 4 servings
Ingredients:
– 1 pack of Conchiglie Rigate Barilla Collezione
– 500 g tomato sauce
– 150 g baby spinach leaves
– 80 g grated parmesan
– 250 g ricotta
– 250 g cherry tomatoes
– 2 tablespoons olive oil
– Salt, pepper
– A sprig of basil
Preparation:
1. Preheat the oven to 200°C.
2. Cook the Conchiglie Rigate Barilla Collezione in a large pot of salted boiling water according to the package instructions. Drain.
3. Sauté the spinach leaves for a few minutes, then chop finely.
4. Mix the cooked spinach with the ricotta and 50 g of parmesan. Salt and pepper the mixture. Transfer the preparation to a piping bag and generously Stuff the Conchiglie Rigate Barilla Collezione.
5. Pour the tomato sauce into the bottom of a baking dish and place the stuffed pasta on top. Sprinkle with the remaining grated parmesan.
6. Bake 10 to 15 minutes until well gratinated. On removing from the oven, add a sprig of basil and serve immediately.
