Conchiglie stuffed with spinach and ricotta

PREPARATION:

1. Cook CAPPELLO BIANCO CONCHIGLIE RIGATE for 13 minutes al dente in boiling salted water. Rinse with cold water to prevent pasta from sticking. 
2. Thaw the spinach either in the microwave or in a small saucepan on low heat.
3. Chop ricotta and add it to spinach. Season with salt and pepper. Keep for later.
4. Heat 1 tablespoon of olive oil in a small saucepan. Fry the finely chopped garlic. It is important not to brown, but slightly tint it.
5. Finely chop peeled tomatoes, and add them to the saucepan. Season with salt and pepper.
6. Add flavored herbs to taste (thyme, rosemary, Provencal herbs). Simmer on low heat for 10 minutes.
7. Preheat the oven to 175 °C.
8. Fill the conchiglie with spinach and ricotta using a teaspoon. 
9. Pour the tomato sauce on the bottom of the heat-resistant mold. Put the conchiglie on the tomato sauce.
10. Bake for 10-15 minutes. The dish is ready, buon appetito!