Ingredients:
1 package of 200g pasta for conchiglione
250g of fresh ricotta
1 bunch of spinach
1 teaspoon ready seasoning
1 coffee spoon of black pepper
salt to taste
2 tablespoons wheat flour
400ml of milk
2 tablespoons of butter
1 tablespoon of oil
1 tablespoon minced onion
1 sachet of tomato sauce (340g)
Preparation mode:
Massa
Place the conchiglione dough for cooking in two liters of water for approximately eight minutes. It is important not to make the dough too soft.
*The preparation time may vary according to the brand of dough
Filling
Carefully wash the spinach and let it cook in hot water for approximately five minutes. Drain well and chop finely. In a separate bowl, mix the spinach with the crumbled ricotta. Season with ready-made seasoning and black pepper.
White sauce
In a pan, place the chopped onion, butter, wheat flour and stir until it becomes a paste. Add the milk and stir until you get a creamy sauce. Stir well to avoid lumps.
Stuff each conchiglione with the ricotta and spinach mixture. Spread more cheese on top and take it to the oven to gratin.
Red sauce
In a pan, put the oil, the chopped onion and fry until golden, add the sachet of red sauce, adjust the salt and turn off the heat.
Assembly
In a refractory, place a layer of red sauce, accommodate the conchigliones, cover with the white sauce and decorate with grated mozzarella and sprinkle green smell.
- Yield: 6 servings
- Degree of difficulty: Medium
- Preparation time: 1h30
Source: Água Doce Flavors of Brazil
Ingredients:
1 package of 200g pasta for conchiglione
250g of fresh ricotta
1 bunch of spinach
1 teaspoon ready seasoning
1 coffee spoon of black pepper
salt to taste
2 tablespoons wheat flour
400ml of milk
2 tablespoons of butter
1 tablespoon of oil
1 tablespoon minced onion
1 sachet of tomato sauce (340g)
Preparation mode:
Massa
Place the conchiglione dough for cooking in two liters of water for approximately eight minutes. It is important not to make the dough too soft.
*The preparation time may vary according to the brand of dough
Filling
Carefully wash the spinach and let it cook in hot water for approximately five minutes. Drain well and chop finely. In a separate bowl, mix the spinach with the crumbled ricotta. Season with ready-made seasoning and black pepper.
White sauce
In a pan, place the chopped onion, butter, wheat flour and stir until it becomes a paste. Add the milk and stir until you get a creamy sauce. Stir well to avoid lumps.
Stuff each conchiglione with the ricotta and spinach mixture. Spread more cheese on top and take it to the oven to gratin.
Red sauce
In a pan, put the oil, the chopped onion and fry until golden, add the sachet of red sauce, adjust the salt and turn off the heat.
Assembly
In a refractory, place a layer of red sauce, accommodate the conchigliones, cover with the white sauce and decorate with grated mozzarella and sprinkle green smell.
- Yield: 6 servings
- Degree of difficulty: Medium
- Preparation time: 1h30
Source: Água Doce Flavors of Brazil
