Ingredients
Ingredients for 10 servings:
- 1.5kg Ardo spinach 'foglia'
- 100g Ardo shallots
- 30g Ardo garlic diced
- 500g Ardo Soffritto mix
- 20g Ardo Provence herb mix
- 10g Ardo red chili
- 40 conchiglie pasta
- 700g ricotta
- 100g Parmesan
- 2 lemons
- 1dl olive oil
- 1L vegetable stock
- 1L passata
- 200g tomato puree
- Salt & pepper
Allergens
Milk
Gluten
Preparation
- Stir-fry the soffritto mix, 20g garlic, chili & Provence mix in some olive oil, add stock tomato puree & passata and let it simmer till tender and you get a nice saucy texture. Season with pepper & salt.
- Defrost the spinach foglia, stir-fry briefly with the shallots and rest of the garlic in some olive oil. Season pepper & salt and let cool down.
- Cook the conchiglie in salted water al dente.
- Mix the spinach with the ricotta, season pepper & salt and lemon zest.
- Pour the sauce in an oven tray, fill the conchiglie with the ricotta filling and put them in the tray. Finish with some grated parmesan cheese and bake in the oven 180°c 30-40minutes.
