Air fried ricotta and spinach conchiglioni. Baked conchiglioni are a very simple and quick dish to prepare. Often you don’t want to turn on the oven and this dish also lends itself very well to cooking in an air fryer, which will save us time and energy. I stuffed them with ricotta and spinach and cooked in a pan with a drizzle of tomato sauce on the bottom. In this version I find them delicious and even lighter than when using ragù or béchamel.
Air fried ricotta and spinach conchiglioni
Ingredients:
- 250g conchiglioni
- 250g ricotta
- 300g frozen spinach (or 1kg fresh)
- 1 egg
- 40g grated parmesan
- 300g tomato puree
- salt
- pepper
- nutmeg
- Olive oil
Directions:
- Start boiling the conchiglioni according to the directions on the package.
- Meanwhile, cook the spinach in a pan with a drizzle of oil and let them cool slightly before continuing with the preparation.
- Pour the spinach into a bowl, along with the ricotta and mix. Then add the egg, half the Parmesan, a pinch of salt, one of pepper and one of nutmeg. Mix.
- Then take a non-stick pan with high sides, which is suitable for use inside the air fryer. Pour the tomato sauce and spread it evenly with the help of a spoon.
- Then start filling the conchiglioni with ricotta and spinach, arrange them inside the pan and sprinkle with the remaining Parmesan.
- Place everything inside the air fryer and start it at 180°C for 25-30 minutes, without preheating. Start looking at your pasta after 25 minutes, if it doesn’t seem cooked yet, leave it for another 5 minutes. The times depend not only on the temperature, but also on the power of your air fryer.
