Stuffed Conchiglioni with Ricotta and Spinach in Pecorino Cream is a delicate and tasty main course, perfect for Sunday lunch or a special occasion. We are used to cooking with this filling the delicious and classic cannelloni covered with béchamel, but if you want to prepare something different and blend the delicate taste of ricotta and the strong flavor of pecorino, this is the right dish! The balanced combination of these ingredients makes this main course a delicacy you absolutely need to try!
In addition to conchiglioni, I also cooked fresh spinach in 5 minutes in my Ninja Combi, which is not only an air fryer but a multicooker, using the steam program. If you don’t own a multicooker, cook the spinach in a pan with a clove of garlic and oil.
Stuffed Conchiglioni with Ricotta and Spinach in Pecorino Cream are easy to prepare and also fast thanks to the cooking in an air fryer. You can also try these dishes cooked in the fryer: Lasagne with Mushrooms and Sausage in Air Fryer, Lasagna Bundles in Air Fryer, and Stuffed Paccheri in Air Fryer
At the end of the recipe in the tips and variations section, you will find instructions for oven cooking
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for Stuffed Conchiglioni with Ricotta and Spinach in Pecorino Cream
- 10.5 oz spinach (fresh)
- 12 oz sheep's milk ricotta (or cow's milk)
- 1 clove garlic
- 1.4 oz Grana Padano, grated
- 1 egg
- to taste nutmeg (grated)
- to taste salt and pepper
- to taste extra virgin olive oil
- 7 oz conchiglioni
- 5.3 oz pecorino romano (grated)
- 5.3 oz fresh liquid cream
- 5.3 oz water (from cooking the pasta)
- to taste nutmeg
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Tools
What you need to prepare Stuffed Conchiglioni with Ricotta and Spinach in Pecorino Cream
- 1 multicooker
- 1 Mixing Bowl
- 1 Saucepan
- 1 Hand Whisk
- 1 Air Fryer
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Steps
How to prepare Stuffed Conchiglioni with Ricotta and Spinach in Pecorino Cream
Wash the spinach thoroughly and place them in the baking dish with the garlic clove cut in half, a cup of water, and a drizzle of extra virgin olive oil
Start the steam program and cook for 5 minutes
Once ready, squeeze them well, transfer them to a bowl and chop them into pieces with a knife or scissors
In another bowl, combine the egg, grated Grana, and beaten egg, pepper, salt, and nutmeg, mixing well
Add the spinach to the ricotta and mix
Cook the conchiglioni in plenty of salted water and drain them a couple of minutes before the time indicated on the package. Remember to set aside the cooking water that will be used for the pecorino cream. Drain and transfer them to a clean bowl with a drizzle of extra virgin olive oil to prevent them from sticking together
In a saucepan, heat the pasta cooking water with the cream
Add the grated pecorino little by little and mix with the whisk to avoid lumps
Continue until the sauce starts to thicken. Don’t add salt, as the pecorino is already salty, but only nutmeg
Pour a layer of pecorino cream at the base of the baking dish where you will cook the conchiglioni. Now fill the pasta with ricotta and spinach and place them in the dish as you fill them until it is completely filled
Spread the pecorino cream and a bit of grated Grana on top
Place the dish in the air fryer and set it at 340°F for 10 minutes. Raise to 390°F and continue for 3 minutes or until the top is golden
Stuffed conchiglioni with ricotta and spinach in pecorino cream are ready, serve them hot
Tips for oven cooking stuffed conchiglioni with ricotta and spinach in pecorino cream
Bake in a preheated static oven at 350°F for 20 minutes, if necessary you can turn on the grill for a greater golden surface for a few minutes
Storage of Stuffed Conchiglioni with Ricotta and Spinach
The conchiglioni can be stored in the refrigerator covered with plastic wrap for 2/3 days at most. You can reheat them in the air fryer or in the oven when ready to eat for a few minutes
