, split into 4 servings, about 296kcal each

20250201 #breakfastdiary 1300, 0/mostly cloudy, 20 min/exercise (M) I thought I had tomato sauce stocked up, but turns out I didn't, so I was briefly thrown off, but I made a sauce out of a can of whole tomatoes instead. In English it's called #StuffedShells, in Italian #ConchiglieRipiene — I think that's an honest name. Combining bits of recipes from here and there, I made #fullystuffedconchiglioni with ricotta cheese + spinach. It takes a lot of steps so it's time-consuming, but it's the weekend, so it's doable for breakfast. One bite, and the rich ricotta cheese fills your whole mouth. 👉1,184kcal if you eat it all, split into 4 servings, about 296kcal each

10 conchiglioni (large pasta shells), 1T mozzarella cheese, 1T shredded cheese, 1 cup tomato sauce, (filling) 4 spinach plants, 2T ricotta cheese, 1 egg, salt, pepper

1. Boil the 10 conchiglioni in salted water for 13 minutes as directed on the package. No need to cook them al dente for this. 2. Blanch the spinach in a pan for 2 minutes. (The roots of Korean spinach are packed with nutrients, but sadly, I trim them off for the texture.) 3. In a mixing bowl, combine the ricotta cheese and spinach, mix, then add a pinch of salt and pepper, mix a bit more. Finally, add 1 egg and mix. 4. Spread tomato sauce in an oven-safe dish, stuff the conchiglioni with the filling from step 3, arrange them neatly, top with shredded cheese and mozzarella cheese, and bake in a 180°C oven for 15 minutes. #breakfast #recipe #miraclemorning #conchiglioni