Description
Spinach Ricotta Stuffed Shells (Conchiglioni) is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy and flavorful spinach and ricotta mixture, topped with a rich homemade tomato sauce and melted cheese. This hearty meal is perfect for family dinners and can serve 5 to 6 people, providing a delicious blend of textures and herbs that will satisfy any pasta lover.
Ingredients
Scale
Sauce
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (or dried)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700 g (25 oz) tomato passata (or tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or more vegetable stock)
- 4 cups low sodium vegetable stock/broth
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling
- 250 g (8 oz) frozen chopped spinach, thawed and drained
- 500 g (1 lb) full fat ricotta cheese
- 1/2 cup Parmesan cheese, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, Swiss, or any preferred type)
- 1 egg
- 1 large garlic clove, minced
- Sprinkling of grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher or cooking salt
- 1/2 tsp black pepper
Stuffed Shells
- 250 g (8 oz) jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella
- 1/2 cup Parmesan cheese, shredded
- Fresh basil and extra Parmesan, for garnish (optional)
Instructions
- Prepare the Sauce: Heat olive oil in a small pot over medium-high heat. Add minced garlic, chopped shallots or onion, bay leaf, dried thyme, and oregano. Sauté for 3 to 4 minutes until the onion becomes translucent. Then, add the tomato paste and cook for an additional minute to deepen flavors.
- Reduce the Wine: Pour in the white wine and increase the heat to high. Let it simmer rapidly for about 2 minutes until mostly evaporated, concentrating the flavor without alcohol.
- Simmer the Sauce: Add tomato passata, vegetable stock, sugar, salt, and black pepper. Stir everything together, then lower the heat and simmer uncovered for 20 minutes. Keep the sauce hot for assembly.
- Prepare the Filling: Thoroughly squeeze handfuls of the thawed spinach to remove as much excess water as possible to prevent sogginess.
- Mix the Filling: In a mixing bowl, combine the drained spinach with ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Preheat Oven: Set your oven to 200°C (400°F), or 180°C (fan forced).
- Stuff the Shells: Using your hands or a spoon, fill each uncooked jumbo pasta shell generously with the spinach ricotta mixture. Make sure they are well stuffed but not overfilled to avoid breaking.
- Assemble in Baking Dish: Pour the hot tomato sauce evenly into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells gently into the sauce, allowing most to be submerged with a few peeking out.
- Bake Covered: Cover the dish with a baking tray or foil and bake in the preheated oven for 70 minutes to cook the pasta through and meld the flavors.
- Add Cheese Topping: Remove the cover, check the shells are al dente; if not, continue baking covered. Then sprinkle with shredded mozzarella and Parmesan cheeses. Return to the oven uncovered and bake for another 15 minutes until cheese is melted and golden.
- Serve: Garnish with additional fresh Parmesan and basil leaves if desired. Serve hot and enjoy your comforting stuffed shells!
Notes
- Eschallots/Shallots are small, sweeter onions with purple skin; they differ from some green onions called shallots in Australia.
- Tomato passata is pureed strained tomatoes and can be substituted with Hunt’s tomato sauce or crushed canned tomatoes pureed smoothly.
- Frozen spinach is recommended for convenience; if using fresh spinach, sauté about 500 g until wilted and drain well before using.
- Use full fat ricotta for moisture and flavor; low fat varieties can be dry and harder to stuff.
- Do not pre-cook jumbo shells; stuffing them uncooked allows them to bake perfectly in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen. Reheat covered in the microwave for best results.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 90 mg
