Conchiglionis farcis à la ricotta et épinards

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Conchiglionis farcis à la ricotta et épinards. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Conchiglionis farcis à la ricotta et épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Conchiglionis farcis à la ricotta et épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Conchiglionis farcis à la ricotta et épinards is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Conchiglionis farcis à la ricotta et épinards estimated approx 15mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Conchiglionis farcis à la ricotta et épinards using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Conchiglionis farcis à la ricotta et épinards:

1. 500 g ricotta
2. 100 g parmesan
3. 1 verre de lait
4. 600 g d’épinards
5. 300 g conchiglionis
6. 1 œuf
7. 1 pincée de noix de muscade
8. 400 g coulis de tomate
9. 1 gousse d’ail
10. 5 cuillères à soupe d’huile d’olive
11. Persil, sel et poivre

Instructions to make to make Conchiglionis farcis à la ricotta et épinards

1. Epluchez la gousse d'ail et coupez la en petits morceaux.
2. Dans une poêle faites chauffer 3 cuillères à soupe d'huile d'olive. Faites revenir l'ail dans l'huile. Lorsque l'ail commence à colorer, ajoutez le coulis de tomate dans votre poêle. Salez et laissez cuire à feu moyen pendant 5 minutes.
3. Baissez le feu et laissez cuire 10minutes pour que la sauce épaississe. Ajoutez le persil.
4. Coupez ensuite le feu. Dans un plat à gratin légèrement huilé, disposez 3/4 de la sauce et le verre de lait puis mélangez.
5. Chauffez les épinards et une fois cuits, mettez-les dans un saladier avec de la ricotta. Salez et poivrez le mélange. Incorporez ensuite l'œuf ainsi que la moitié du parmesan et une pincée de noix de muscade
6. Faites préchauffez le four à 190°C.
7. Dans une grande casserole, portez de l'eau salée à ébullition. Avec une cuillère en bois, plongez vos pâtes. Mélangez-les doucement de temps en temps et stoppez la cuisson 3 minutes avant la durée indiquée sur l'emballage. Egouttez-les.
8. Farcissez les pâtes de la préparation d'épinards. Disposez-les les unes à côté des autres dans le plat à gratin préalablement préparé avec la sauce.
9. Couvrez-les pâtes avec la sauce restante. Saupoudre du reste de parmesan, ajoutez un filet d'huile d'olive. Faites gratiner pendant 15minutes.

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