Baked Conchiglioni with Ricotta, Spinach and Lemon

⏱ 60 min · Serves 4

Giant pasta shells stuffed with lemony ricotta and wilted spinach, nestled in a simple garlic tomato sauce and baked until the mozzarella blisters. Proper comfort food that still tastes bright.

Per serving: 695 kcal · 35.0g protein · 62.0g carbs · 34.0g fat

Ingredients

• 250g conchiglioni (giant pasta shells), about 28 shells
• 400g fresh spinach (or 250g frozen, thawed and squeezed dry)
• 500g ricotta
• 80g Parmesan, finely grated
• 1 egg
• Zest of 1 lemon
• Pinch of freshly grated nutmeg
• 2 x 400g tins chopped tomatoes
• 3 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 1 tsp caster sugar
• Small handful basil leaves
• 125g mozzarella ball, torn
• Salt and black pepper

Method

1. Heat oven to 190C fan / 210C conventional. Warm 2 tbsp olive oil in a pan, add the garlic and cook gently for 1 minute until fragrant but not coloured.
2. Add the chopped tomatoes, sugar, a good pinch of salt and 100ml water. Simmer for 15 minutes until slightly thickened, then stir in half the basil.
3. Meanwhile, boil the conchiglioni in well-salted water for 2 minutes less than the packet says, so they are still firm. Drain, rinse briefly with cold water and toss with the remaining 1 tbsp oil to stop them sticking.
4. Wilt the spinach in a dry hot pan with a splash of water, then tip into a sieve, cool slightly and squeeze out as much liquid as you can. Chop roughly.
5. Mix the ricotta, spinach, 60g Parmesan, egg, lemon zest, nutmeg, 1/2 tsp salt and plenty of pepper in a bowl.
6. Spread the tomato sauce over the base of a large baking dish. Fill each shell with a heaped teaspoon of the ricotta mixture and nestle them into the sauce, open side up.
7. Scatter over the torn mozzarella and remaining Parmesan. Cover with foil and bake 20 minutes, then uncover and bake a further 12-15 minutes until bubbling and golden.
8. Rest for 5 minutes, scatter with the remaining basil and serve with a green salad.