Description
Delicious Spinach Ricotta Stuffed Shells (Conchiglioni) baked in a rich tomato sauce, packed with creamy ricotta, spinach, and a blend of cheeses. This hearty Italian-inspired baked pasta dish is perfect for family dinners and makes great leftovers.
Ingredients
Units
Scale
Sauce
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (sub dried)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (or US tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or more stock)
- 4 cups vegetable stock/broth, low sodium
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling
- 250g / 8 oz frozen chopped spinach, thawed
- 500g / 1 lb ricotta, full fat
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or any)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Stuffed Shells
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan, shredded
- Fresh basil and parmesan, for garnish (optional)
Instructions
- Prepare Sauce: Heat olive oil in a small pot over medium-high heat. Add garlic, onion (shallots), bay leaf, thyme, and oregano. Sauté for 3-4 minutes until the onion becomes translucent. Stir in tomato paste and cook for an additional minute to deepen the flavors.
- Reduce Wine: Pour in the white wine, increase heat to high and let it simmer rapidly until mostly evaporated, about 2 minutes, concentrating the flavor.
- Simmer Sauce: Add tomato passata, vegetable stock, sugar, salt, and pepper. Stir well and simmer uncovered on low heat for 20 minutes to develop a rich sauce. Keep the sauce hot for assembling.
- Prepare Filling: Squeeze out excess water from the thawed spinach using your hands or a cloth. In a mixing bowl, combine the spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, a sprinkle of nutmeg if desired, salt, and pepper. Mix thoroughly until well combined.
- Preheat Oven: Set your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven.
- Stuff Shells: Fill each uncooked jumbo pasta shell generously with the spinach ricotta filling. Be sure to pack them full for maximum flavor.
- Assemble Dish: Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Gently arrange the stuffed shells in the sauce; most will be submerged while some may stick out above the surface.
- Bake Covered: Cover the baking dish with a tray or aluminum foil and bake in the preheated oven for 70 minutes. The pasta will cook perfectly in the sauce.
- Add Cheese Topping: Remove the cover, sprinkle the shells with shredded mozzarella and parmesan cheese. Return to the oven and bake uncovered for an additional 15 minutes until the cheese melts and turns bubbly.
- Serve: Garnish with extra fresh basil and parmesan if desired, then serve hot and enjoy this comforting meal.
Notes
- Eschallots/Shallots: Known as French onions, finer and sweeter than regular onions. Not to be confused with green onions.
- Tomato Passata: Pureed strained tomatoes, great for smooth sauces. US substitutions include Hunt’s tomato sauce or crushed canned tomatoes pureed.
- Spinach: Frozen chopped spinach is convenient and preferred. Fresh spinach can be used by wilting and squeezing out water.
- Ricotta: Use full-fat ricotta for creaminess and moisture. Avoid low-fat or powdery brands for best texture.
- Giant shells (conchiglioni): No need to pre-cook shells before stuffing; they cook perfectly baked in sauce.
- Yield: Although 250g of pasta may sound small, it serves 5 to 6 people with normal appetites.
- Leftovers: Store refrigerated up to 3 days or freeze. Reheat covered in microwave for best results.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1.5 stuffed shells with sauce and cheese)
- Calories: 440 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 75 mg
