Shells with spinach and gorgonzola
6 servings
60 minutes
Shells with spinach and gorgonzola is an exquisite dish of Italian cuisine that combines the tenderness of conchiglie pasta with the rich flavor of gorgonzola and the freshness of spinach. This recipe originates from traditional Italian casseroles where pasta is filled with aromatic filling and baked to a golden crust. Creamy cream softens the intense taste of cheese, while nutmeg adds a subtle spicy note. The dish is perfect for a cozy dinner, creating an atmosphere of Italian gastronomic celebration. Serve hot, enjoying the rich flavor and gooey texture of cheese that harmonizes beautifully with the greens of spinach. It will be an excellent choice for a family dinner or a romantic evening, bringing warmth and rich aromas of the Mediterranean.
1
Boil the shells in a large amount of water, five minutes less than the time indicated on the package; they should be firmer than al dente, as they will cook further in the oven.
- Conchiglie pasta: 300 g
2
We prepare the filling, thaw the spinach, it can be thawed in a pan; when the spinach is completely melted, we add cheese to it and stir until we achieve a homogeneous mass, then add salt and pepper.
- Frozen spinach: 200 g
- Gorgonzola cheese: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
We take a large dish with a deep bottom. And we turn on the oven.
4
We fill each shell with filling and place them in the mold. Once all the shells are arranged, we pour cream over them and sprinkle with nutmeg. Bake in the oven for 15-20 minutes at 180 degrees.
- Double cream 40% fat: 400 ml
- Nutmeg: 1 g
5
We take out and beautifully arrange on plates.
