{"id":1179,"date":"2022-04-07T14:14:49","date_gmt":"2022-04-07T14:14:49","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\/"},"modified":"2022-04-07T14:14:49","modified_gmt":"2022-04-07T14:14:49","slug":"baked-stuffed-shells-or-lumaconi-ricotta-and-spinach","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\/","title":{"rendered":"Baked stuffed shells or lumaconi: ricotta and spinach"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Baked stuffed shells or lumaconi: ricotta and spinach<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>A classic combination, <strong>ricotta and spinach<\/strong>embellished with a particular shape of pasta and here is the <strong>conchiglioni<\/strong> oi <strong>slugs<\/strong> <strong>stuffed in the oven<\/strong>.  The recipe seems complex, but it is not, you just need to have a little patience in preparing the various ingredients and filling the conchiglioni one by one with the previously prepared filling.  So arm yourself with patience and start preparing!<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Conchiglioni or lumaconi: 250 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Spinach: 1 bag<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh ricotta: 1 pack<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cooked ham: 1 hectogram<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato sauce: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Bechamel: 50 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: a few leaves<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmesan cheese: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>40 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>45 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>85 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>535 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Cook the spinach in a pan with a drizzle of oil;  avoid boiling them as they will fill with water and you will have to squeeze them.  Chop the spinach and add them to the fresh ricotta.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Season with salt and pepper.  If you like, add some chopped cooked ham.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_864_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_864_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Cook the pasta and drain it al dente, be careful not to break the conchiglioni or lumaconi, so be delicate and don&#8217;t overcook them.  Once the pasta is well drained, fill it with the filling, using a sac-\u00e0-poche or a freezing bag.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_776_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_776_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Prepare the tomato sauce, only with a nice bunch of basil and a clove of garlic, salt and pepper.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_354_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_354_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Add the tomato sauce to the bechamel and pour a little into the baking dish.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_184_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_184_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Arrange on top of the conghiglioni and cover with the sauce and bechamel (here you will find the recipe for the perfect bechamel).  A sprinkle of Parmigiano Reggiano or Grana Padano and bake at 180 \u00b0 for 40 minutes.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_141_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_141_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Grate only on top for another 5 minutes and serve very hot.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_865_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649340889_865_Baked-stuffed-shells-or-lumaconi-ricotta-and-spinach.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<h2><strong>Tips and Suggestions<\/strong><\/h2>\n<p>Conchiglioni lend themselves to being cooked in many ways: their welcoming shape allows you to create any type of filling.  In our case we used ricotta and spinach but you can use <strong>mushrooms and speck or ham<\/strong>or with a <strong>Vegetable Ragu<\/strong> and very simply with tomato sauce and a creamy b\u00e9chamel.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Conchiglioni or lumaconi: 250 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Spinach: 1 bag<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh ricotta: 1 pack<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cooked ham: 1 hectogram<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato sauce: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Bechamel: 50 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: a few leaves<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmesan cheese: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>40 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>45 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>85 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>535 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Baked stuffed shells or lumaconi: ricotta and spinach A classic combination, ricotta and spinachembellished with a particular shape of pasta and here is the conchiglioni oi slugs stuffed in the oven. The recipe seems complex, but it is not, you just need to have a little patience in preparing the various ingredients and filling the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-1179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baked stuffed shells or lumaconi: ricotta and spinach - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked stuffed shells or lumaconi: ricotta and spinach - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Baked stuffed shells or lumaconi: ricotta and spinach A classic combination, ricotta and spinachembellished with a particular shape of pasta and here is the conchiglioni oi slugs stuffed in the oven. The recipe seems complex, but it is not, you just need to have a little patience in preparing the various ingredients and filling the [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-07T14:14:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/lumaconi-ripieni-ricotta-spinaci.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"949\" \/>\n\t<meta property=\"og:image:height\" content=\"711\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Baked stuffed shells or lumaconi: ricotta and spinach\",\"datePublished\":\"2022-04-07T14:14:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/\"},\"wordCount\":390,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/lumaconi-ripieni-ricotta-spinaci.jpg\",\"keywords\":[\"baked\",\"first courses\",\"italian first courses\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"Baked\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/baked-stuffed-shells-or-lumaconi-ricotta-and-spinach\\\/\",\"name\":\"Baked stuffed shells or lumaconi: ricotta and spinach - 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