Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 190 C. Boil the pasta shells until flexible but still firm. Drain and cool.
- Wilt the spinach, squeeze dry, and chop. Mix with ricotta, egg, half the mozzarella, parmesan, salt and black pepper.
- Spread a layer of canned tomato sauce in a baking dish. Fill each shell and nestle them in.
- Spoon over the remaining tomato sauce. Top with the rest of the mozzarella.
- Bake 35 to 40 minutes until bubbling. Rest 5 minutes and serve.
Shopping tip
Conchiglioni jumbo are the shells. If missing, stuff cooked cannelloni or bake the filling with penne as a pasta al forno. Drain ricotta if it is wet.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.