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Baked conchiglioni pasta shells with spinach and ricotta
THE PASTA PROJECT19Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams pasta shells (conchiglioni, 9oz you can also use lumaconi)
- 300 grams ricotta (fresh, 10.5oz)
- 300 grams frozen spinach
- 1 kg fresh spinach
- 2 eggs
- 1/2 tsp. nutmeg
- 70 grams parmigiano (or Grana cheese, 2.5oz grated)
- salt
- tomato sauce
- black pepper (to taste)
- 4 Tbsp. extra virgin olive oil
- 400 grams San Marzano tomatoes
- 700 grams tomato passata
- 2 garlic cloves (peeled)
- 75 grams all-purpose flour (2.6oz)
- 75 grams butter (2.6oz)
- 500 mL milk (16floz add more milk if necessary)
- 1 pinch nutmeg
- 50 grams parmigiano (or Grana cheese, 2oz grated)
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