- Feel Good
- 16th Jan 2026
- 0
- 0 minute
Baked conchiglioni with spinach and ricotta
INGREDIENTS
400g spinach
extra virgin olive oil
½ onion, finely chopped
700ml passata sauce
450g conchiglioni pasta (or lumaconi)
500g That’s Amore Traditional Ricotta
100g That’s Amore Grated Local Parmesan
salt & pepper to taste
METHOD
Preheat oven to 180°.
Cook spinach in a pan for 2 mins without adding any oil or water. Remove from pan and squeeze out as much water as possible. Roughly chop.
In a large pan, heat a drizzle of olive oil and add the onion. Cook until soft. Add in passata to the pan, season to taste and simmer for around 15 mins.
While sauce is simmering, cook conchiglioni in boiling water for a couple of minutes less than the time specified on the packet. Once cooked, drain and set aside in a flat tray to cool. Drizzle with olive oil.
In a large bowl add ricotta, chopped spinach and parmesan. Stir to combine and season to taste.
Cover the bottom of a baking tray with sauce.
Fill conchiglioni one by one with ricotta filling using a teaspoon or piping bag.
Place filled conchiglioni in oven tray and pour remaining sauce over the pasta.
Sprinkle with parmesan and bake in oven for 20 mins or until golden brown and pasta is tender.
Recipe credit: That’s Amore Cheese
Beth Williams
Digital Manager
Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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