Buon appetito!
Conchiglioni
Berry In Love
made by Berry
Ingredients
4 persons
- 500 grams conchiglioni
- 1200 grams fresh spinach
- 150 grams ricotta
- 120 grams Parmesan cheese
- 2 cans ELVEA Diced Mixed Vegetables
- 4 Italian sausages
- 2 balls of buffalo mozzarella
- 4 tablespoons olive oil
- Basil (dried or fresh)
Preparation
-
1
Cook the Conchiglioni according to the time indicated on the package.
-
2
Let the spinach melt with a splash of olive oil.
-
3
Finely chop the spinach and mix it with the ricotta, Parmesan cheese, and olive oil. Season to taste.
-
4
Fill half of the cooked conchiglioni with the ricotta-spinach filling. Fill the other half with the sausage meat.
-
5
Pour the contents of the tomato sauce into a baking dish. Add the mozzarella in the center of the dish.
-
6
Arrange the conchiglioni around the mozzarella. Then sprinkle with Parmesan cheese.
-
7
Bake 20 min at 180°C.
-
8
Remove from the oven and add fresh basil.
