- Conchiglioni fantasia 320gr
- Ricotta cheese 300gr
- Fresh spinach 400gr
- Bechamel 250gr
- Grated Parmesan cheese
Cook conchiglioni in salted boiling water for 5-6 minutes.
Make sure that they are still very “al dente”, drain them and let them cool.
Cook the spinach in boiling water for 3 minutes, drain and squeeze them to remove the water.
In a bowl mix spinach, ricotta cheese and salt to obtain our staffing.
Fill the conchiglioni with a sac a poche, lay them on a baking tray and add a spoon of bechamel and some grated Parmigiano Reggiano.
Bake in pre-heated oven at 180° using the grill function.
Wait for 5-10 minutes until a golden-brown crust has formed.
Now you are ready to serve this delicious pasta al forno!