Story
In this week's al forno dish, we first look to the fields of Toscana for fresh spinaci, a leaf well-known, and loved, across il bel paese for its pairing with another Italian staple: ricotta. Together, when combined with ample seasoning, these two ingredients form the most widely-used filling for pasta ripiena, or filled pasta. Here, however, we haven't loaded our filling into tortelloni, cappellacci or even ravioli, but rather conchiglioni - gargantuan pasta shells; the big brother to better-known conchiglie.
And after hand-stuffing the conchiglioni, our sumptuous, oozing shells are laid together in a tray, covered and baked with a Parmesan topping until they emerge from the oven - forno in Italian, giving us the term al forno - with a supremely crunchy, burnished crust. This is a classic winter dish which promises to reassure, warm and imbue your December with convivial Italian Christmas cheer.
Ingredients
Allergens in Bold and Underlined:
|
Item |
Weight* |
Ingredients |
|
Conchiglioni al Forno |
200g |
Filling: Ricotta (Milk), Nutmeg, Bechamel (Milk, Butter (Milk), Wheat Flour), Mozzarella (Milk), Black Pepper, Spinach, Parmigiano Reggiano (Milk, Salt, Rennet), Cherry Tomatoes Conchiglioni Pasta: Wheat Flour, Free Range Egg, Durum Wheat Flour, Salt |
*Go Grande portions are 30% larger.
Menu Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
561kJ |
|
Calories |
134.3kCal |
|
Fat |
7.3g |
|
Of which saturates |
4.3g |
|
Carbohydrates |
9.3g |
|
Of which sugars |
1.9g |
|
Protein |
8.1g |
|
Salt |
1.1g |