WINE & FOOD AFFAIR RECIPES

Main Dish

Conchiglioni

Colagrossi Wines

7755 Bell Road
Windsor, CA 95492
colagrossiwines.com

Conchiglie commonly known as shells or seashells, is a type of pasta. It is usually sold in a plain durum wheat variety, and also in colored varieties. The shell shape allows the sauce to adhere to the pasta nicely. Filled with Ricotta and Spinach, this is a family favorite.

Ingredients:
  • 25 shells Conchiglioni
  • 1 1/4 cups Ricotta
  • 2 cups Spinach (Spinaci) cleaned
  • 750 milliliters Tomato passata
  • 1/2 white onion diced
  • 1/2 teaspoon nutmeg ground
  • 1/4 cup Parmeggiano grated
  • dash Salt
  • Olive Oil
Directions:
First prepare the tomato sauce. Prepare a chopped onion, in a pan with little olive oil. Let it simmer. Then add the tomato puree and add a little water, just enough to rinse the bottle clean. Add salt and cook with the lid on for at least half an hour. 

Then add the fresh Spinach with a little salt and a small chunk of butter. Cook for about 10 -15 minutes. Take off of the heat and mix in Ricotta and a dash of ground Nutmeg.

Prepare a large pot with water to boil water for the pasta.
We consider 3-5 Conchiglioni for each guest. 
(If an Italian Mama's Boy, consider 6-10 per person).

Once the Pasta is al dente, strain from the water and prepare to fill with the filling you have prepared. Prepare a deep dish pan, well greased, to bake the pasta. 

Preheat oven to 350°F. Spoon the filling into the shells and lay them next to each other in the pan. If you have extra sauce, pour around the shells to fill the void. Place into oven for 15-20 minutes to get crispy.  

Remove from oven and shred Parmigiano Reggiano over the top of the shells.  

Pour a glass of Colagrossi Wines Sangiovese and enjoy.
Saluté e Felicita!