Ingredients for 6/8 people
350 g Conchiglioni
1 kg Spinach
500 g Ricotta of Bufala Campana PDO
20 g of butter
80 g Parmesan cheese grated
Salt, pepper and nutmeg q.b.

Wash the spinach thoroughly and cook in a little water for a few minutes; when ready wring out and chop finely.
In a frying pan melt 20 g of butter and mix with spinach flavoring with salt and pepper.
Turn off and let cool.
Prepare the tomato sauce by pouring in a pot the tomato puree and the oil with a basil leaf and simmer until you reach a nice density..
Now prepare the filling of the shells by mixing in a bowl the Ricotta of Bufala Campana DOP with spinach, 50 g of grated parmesan, a grated nutmeg, salt and pepper .
Cook the shells in plenty of salted boiling water and drain them al dente. Place them on a kitchen towel and leave to cool.
With a spoon fill the shells with the previously prepared stuffing.
Pour on the bottom of a baking sheet half of the tomato sauce and and arrange the shells without overlapping them.
Sprinkle with the remaining tomato sauce and grated Parmesan and bake in a preheated oven at 180ºC. for about 20 minutes.
Bon appetit.