Stuffed "Conchiglioni"
  • 1 box of stuffing shells or Conchiglioni
  • 1 recipe Mamma Agata's sauce (get recipe here)
  • 1 tablespoon parsley, chopped
  • 16 oz ricotta
  • 1 egg yolk
  • ½ cup Grana Padano
  • 1 cup spinach, cooked and chopped
  • Salt
  • 16 oz mozerella
  • Olive Oil
  1. Preheat oven at 350F. Bring a large pot of salted water to boil. Add the shells to the water and cook 2 minutes less than the time according to the package to be al dente. Drain and allow to cool. Be careful not to break them.
  2. For the filling, in a bowl, mix ricotta, spinach, parsley, egg yolk, pinch of salt, and Grana Padano.
  3. Spread a layer of sauce on the bottom of the gratin pan. Stuff each shell with the filling and place it into the sauce.Top the shells with pieces of fresh mozzarella cheese.
  4. Bake for 30-40 minutes, or until golden brown on top.
Recipe by The Taste Edit at