Baked conchiglione with spinach-ricotta filling from Pasta Harvest: Delicious Recipes Using Vegetables at Their Seasonal Best (page 120) by Janet Fletcher

  • ricotta
  • pecorino Romano cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Uses the summer tomato sauce from the book's "Rigatoni with summer tomato sauce" on p. 140.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the summer tomato sauce from the book's "Rigatoni with summer tomato sauce" on p. 140.

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