VOCÊ VAI PRECISAR DE... 1 pacote de macarrão concha 1 cebola picada 2 maços de espinafre Sal Pimenta do reino preta 1 ricota fresca desmanchada ½ xícara de requeijão 2 xícaras de molho de tomate 50g de queijo parmesão ralado Azeite de oliva E VAMOS COZINHAR... Cozinhar as conchas o tempo indicado na embalagem. Reservar. Em uma panela, refogar a cebola, o espinafre picado e temperar com sal e pimenta do reino. Juntar a ricota desmanchada e o requeijão. Reservar. Dispor o molho de tomate em uma forma refratária. Rechear as conchas com o refogado de espinafre. Acomodar as conchas sobre o molho. Cobrir com queijo parmesão ralado. Levar ao forno preaquecido a 180 graus por 15 minutos. YOU WILL NEED... 1 packet of pasta shell 1 chopped onion 2 spinach packets salt Black pepper 1 fresh ricotta dismantled ½ cup cottage cheese 2 cups tomato sauce 50g grated Parmesan cheese Olive oil AND LET'S COOK ... Cook the shells the time indicated on the package. To reserve. In a saucepan, sauté onion, chopped spinach and season with salt and pepper. Add the ricotta cut and curd. To reserve. Arrange the tomato sauce in a baking dish. Fill the shells with spinach sautéed. Accommodating the shells on the sauce. Cover with grated Parmesan cheese. Place in the oven preheated to 180 degrees for 15 minutes.
CONCHAS DE QUEIJO E ESPINAFRE Receita - Spinach & Cheese Stuffed Shells Recipe - YouTube |
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| People & Blogs | Upload TimePublished on 4 May 2016 |
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