Stuffed Conchiglioni with Spinach and Goat Cheese
JojoM
Tender pasta shells filled with a creamy spinach and goat cheese mixture, baked with parmesan and served with sautéed vegetables and toasted pine nuts.
Stuffed Conchiglioni with Spinach and Goat Cheese
JojoMTender pasta shells filled with a creamy spinach and goat cheese mixture, baked with parmesan and served with sautéed vegetables and toasted pine nuts.
Chef's Tips
Use fresh spinach for the best flavor and freeze extras for later use.
You can toast the pine nuts in advance and store them in an airtight container.
For added flavor, mix herbs like basil or chives into the goat cheese filling.
Tools Used
Saucepan
Blender
Oven
Frying Pan
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Ingredients
Filling and Sauce
Vegetables
Pasta and Assembly
Instructions
Prepare Spinach Condiment
- 1
Cook spinach in salted boiling water, then shock in ice water and drain well.
- 2
Squeeze out excess water and blend with browned butter, garlic, and fleur de sel.
Prep Vegetables
- 1
Dice zucchini and trim green beans.
- 2
Cook each vegetable separately in boiling salted water, then chill in ice water.
- 3
Chop beans into small segments and set aside with the zucchini.
Cook Pasta and Fill
- 1
Cook conchiglioni in salted water for 6 minutes and drain without rinsing.
- 2
Preheat oven to 200°C (390°F).
- 3
Mix goat cheese and cream in a bowl, season to taste.
- 4
Fill each shell with the cheese mixture and arrange in a baking dish.
- 5
Grate parmesan on top and bake for 8 minutes.
Final Assembly
- 1
Reheat vegetables with a drizzle of olive oil and some of the spinach condiment.
- 2
Add a splash of water if needed to loosen the sauce.
- 3
Plate the baked conchiglioni and top with sautéed vegetables and sauce.
- 4
Garnish with toasted pine nuts.
Nutrition Facts
Serving Size: 1 plate (approx. 5 shells + vegetables)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
