Trout conchiglioni, spinach, parmesan ricotta


  • 28 conchiglioni shells
  • 200 g of trout
  • 200 g of baby spinach
  • 1 small onion
  • olive oil

  • 2 level teaspoon(s) of cumin
  • 180g ricotta
  • 70 g of parmesan
  • butter

For the tomato sauce

  • 25 cl of tomato sauce
  • 1 small clove of garlic
  • 1 level teaspoon(s) of dried oregano
  • 1/2 teaspoon(s) paprika
  • 1 level tablespoon(s) of powdered sugar


  1. Steam the trout steak for 5 minutes and crumble it. Wash and dry the baby spinach leaves. Peel the onion and finely chop it. In a pan, brown the onion for 10 minutes in 2 tbsp. tablespoon of hot oil. Add the roughly chopped baby spinach and half the cumin and continue cooking for 5 minutes. Salt and pepper with a grinder, then leave to cool. Then squeeze them between your hands to remove as much water as possible. Mix the spinach, ricotta, half of the parmesan and the trout.

  2. Cook the pasta for 9 minutes in boiling salted water. Drain them and cool them to stop the cooking. Using a small spoon, fill the conchiglioni with the stuffing.

  3. Preheat the oven to 180°/th. 6. Peel and crush the garlic with the garlic press. Mix the tomato sauce with the remaining cumin, oregano, paprika, crushed garlic and sugar. Pour the tomato sauce into a buttered baking dish. Place the conchiglioni on the tomato sauce. Sprinkle the pasta with the remaining parmesan. Bake for 20 minutes until the conchiglioni are nicely browned.

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