This delicious pasta dish made of spinach and ricotta filling, stuffed in conchiglioni pasta in a tomato sauce, is well worth the effort. Indeed it takes some time to go through the different cooking steps, but you will not regret it.

Prepare the sauce:

Simmer the tomatoes in an uncovered pan over medium-low heat. Stir occasionally. Remove from the heat after an hour and let cool slightly. Pass the tomatoes through a strong wire-mesh sieve using a wooden spoon to push the flesh through.

Make the filling:

Stem the spinach and wash them thoroughly until there is no sand anymore in the bottom of the sink. Place the spinach in a pan with just the water clinging to the leaves after washing. Cover and cook until wilted and tender. Drain into a sieve and squeeze out the water. Chop finely.

In a bowl, blend the ricotta with the cooked spinach and other filling ingredients.

Cook the pasta:

Bring 2 quarts (2.5 liters) of water to a boil. Add 1 tablespoon of salt. Add the conchiglioni. Check the cooking time on the package and cook the pasta for half the time indicated. Drain the pasta and rinse in cold water to stop the cooking. Drain again thoroughly.

Finishing the dish:

Preheat the oven to a temperature of 350°F (180°C).

Bring the tomato sauce to a simmer. Stir in the basil, butter, cream and salt. Heat through. Add pepper. Smear a large baking dish with a little of the tomato sauce. Use a teaspoon to fill the shells with the ricotta mixture. Sprinkle a little semolina over the pasta. Place the filled shells in the baking dish. Spoon the sauce over the shells, removing any excess. Sprinkle the mozzarella over the top, then cover the dish with foil. Bake for 30-40 minutes until bubbly and heated through. Remove from the oven and allow to settle for 10 minutes before serving.