1 box (12 oz/375 g) jumbo conchiglie
1 cup freshly grated Parmesan cheese
FILLING
3 medium zucchini
salt
1 bunch spinach (about 8 oz)
1/4 cup butter
2 onions, finely chopped
1 clove garlic, minced
1 lb. ricotta cheese
1 cup freshly grated Parmesan cheese
2 eggs
1/4 cup chopped fresh basil or parsley
1/4 tsp pepper
SAUCE
1/4 cup butter
2 onions, finely chopped
2 cloves garlic, minced
2 cans (each 28 oz/796 ml) tomatoes
salt and pepper
FILLING
Grate zucchini and place in colander. Sprinkle with 2 tsp salt: let drain for 30 minutes. Rinse and drain well: drain on paper towels.
Trim spinach and rinse under water; shake off extra water. In saucepan, cover spinach and cook, with just the water clinging to leaves, over medium-high heat for about 5 minutes or just until wilted. Drain well and squeeze dry: chop coarsely and set aside.
In large heavy skillet, melt butter over medium heat: cook onions and garlic for about 5 minutes or until tender. Add zucchini: cook until any moisture has evaporated. Add spinach and mix well. Let cool: drain off excess liquid.
In large bowl, beat ricotta until smooth: beat in Parmesan eggs, parsley, 1 tsp salt and pepper . Stir in zucchini mixture until combined: set aside.
SAUCE
In saucepan melt butter over medium heat: cook onions and garlic for about 5 minutes or until softened. Add tomatoes, breaking up with spoon: cook for 30 to 45 minutes or until thickened. Purée in food processor: season with salt and pepper to taste. Set aside.
PASTA
In large pot of boiling salted water, cook conchiglie for 8 to 10 minutes or until tender but firm: drain and refresh under cold water.
ASSEMBLE
Spoon some of the filling into each conchiglie: arrange, stuffed side up in a greased 13 x 9 inch 3L baking dish. ( If there are small broken conchiglie, coarsely chop them and put on bottom of baking dish first.)
Pour sauce over top and then sprinkle with up to 1 cup ( to taste) of Parmesan cheese.
Bake in 350 degree oven for 40 to 50 minutes or until bubbling. Makes 8 servings.
