Ingredients: for 5 people

500 g Pasta Conchiglioni
500 g Fresh Ricotta Cheese
250 g Spinach
Touch Nutmeg
150 g Fresh Mozzarella Cheese
150 g Grana Padano Cheese
50 g Breadcrumbs
10 tbsp Tomato Sauce
Salt



Procedure:

Cook the Conchiglioni in boiling water for 10 minutes until it is "al dente".

While the pasta is cooking, boil the spinach in hot water for 2 minutes then drain, chop and mix with the fresh ricotta cheese.
Taste for salt and nutmeg.

Drain the Conchiglioni and fill them with the ricotta-spinach mix.
Pour two spoons of tomato sauce into an ovenproof ceramic baking dish. Then put in all the filled Conchiglioni adding more tomato sauce as you go along. Finally add two more spoons of tomato sauce, the fresh mozzarella cheese, grated Grana Padano cheese and the breadcrumbs.

Bake in a preheated oven at 180ºC for 5 minutes.

Serve directly from the baking dish.