Qxur mimli moħmija jew lumaconi: irkotta u spinaċi

A classic combination, ricotta and spinachembellished with a particular shape of pasta and here is the conchiglioni oi balel 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 conchiglioni one by one with the previously prepared filling. So arm yourself with patience and start preparing!

Ingredjenti għal 4 nies

Conchiglioni or lumaconi: 250 g
Spinach: 1 bag
Fresh ricotta: 1 pack
Cooked ham: 1 hectogram
Tomato sauce: 250 ml
Bechamel: 50 ml
Ħabaq: ftit weraq
Tewm: 1 sinna
Parmesan cheese: to taste

Preparazzjoni: minuti 40
Tisjir: minuti 45
Totali: minuti 85
Kaloriji: 535 Kcal / porzjon

Preparazzjoni

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.

Season with salt and pepper. If you like, add some chopped cooked ham.

Cook the pasta and drain it al dente, be careful not to break the conchiglioni or lumaconi, so be delicate and don’t overcook them. Once the pasta is well drained, fill it with the filling, using a sac-à-poche or a freezing bag.

Prepare the tomato sauce, only with a nice bunch of basil and a clove of garlic, salt and pepper.

Add the tomato sauce to the bechamel and pour a little into the baking dish.

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 ° for 40 minutes.

Grate only on top for another 5 minutes and serve very hot.

Għajnuniet u Suġġerimenti

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 mushrooms and speck or hamjew ma ' Vegetable Ragu and very simply with tomato sauce and a creamy béchamel.