Spinach and Tomato Conchiglioni
Serving Size / Yield
- 25 conchiglioni shells, cooked al dente
- 21 oz spinach, the hard stems cut off
- 7 oz ricotta
- 1 lb sliced tomatoes
- 1 tsp Balsamic vinegar
- 2 Tbs olive oil
- salt and pepper
Boil salted water in a large pot. Blanche spinach for 1 minute, then rinse in a colander, drain and squeeze the water out. Chop spinach roughly, mix with the ricotta and season with salt and pepper.
Put sliced tomatoes in large baking dish and roast on grill top for 15 minutes or until their skin starts to burst, turn them once or twice. When tomatoes are done, stir in Balsamic vinegar and olive oil, season with salt and pepper and gently squeeze the tomatoes with a spoon.
Fill pasta shells with spinach ricotta stuffing and place them in between the tomatoes. Cook dish on grill for around 3 minutes or until the cheese is melted. Remove from heat and serve after a few minutes.