Description
Welcome to our delicious kitchen! If you’re craving a hearty, comforting, and cheesy Italian dish, look no further than Spinach Ricotta Stuffed Shells. This delightful recipe, also known as Conchiglioni, combines tender pasta shells stuffed with a rich spinach and ricotta mixture, all baked to perfection in a flavorful tomato sauce. Whether you’re a pasta lover or an Italian food enthusiast, this dish is sure to impress.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 2 shallots (or 1 small onion), finely chopped
- 4 garlic cloves, minced
- 1 bay leaf (fresh or dried)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ⅓ cup tomato paste
- 700g (25 oz) tomato passata
- ⅓ cup Chardonnay (or any dry white wine)
- 4 cups vegetable stock (low sodium)
- ¾ tsp salt
- 1½ tsp white sugar
- ⅓ tsp black pepper
- For the filling:
- 250g (8 oz) frozen chopped spinach, thawed and squeezed dry
- 500g (1 lb) full-fat ricotta
- ½ cup Parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or any mix)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (optional)
- ¾ tsp kosher salt
- ½ tsp black pepper
- For the shells:
- 250g (8 oz) jumbo pasta shells (Conchiglioni)
- 1½ cups shredded mozzarella
- ½ cup Parmesan, shredded
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
Step 1: Prepare the Sauce
- In a medium pot, heat olive oil over medium heat. Sauté shallots, garlic, bay leaf, thyme, and oregano for 3-4 minutes until fragrant and soft.
- Add tomato paste and cook for another minute, stirring frequently.
- Pour in the white wine and let it simmer on high heat until it reduces, about 2 minutes.
- Add tomato passata, vegetable stock, sugar, salt, and black pepper. Bring the sauce to a gentle simmer and cook uncovered for 20 minutes. Keep the sauce warm.
Step 2: Prepare the Filling
- While the sauce is simmering, squeeze out the excess water from the thawed spinach.
- In a large bowl, mix the spinach, ricotta, Parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper until well combined.
Step 3: Stuff the Shells
- Preheat your oven to 200°C (400°F).
- Using a spoon, stuff each uncooked pasta shell generously with the spinach ricotta filling.
- In a large baking dish, pour a layer of the hot tomato sauce.
- Place the stuffed shells in the dish, ensuring most of them are submerged in the sauce.
Step 4: Bake the Stuffed Shells
- Cover the dish with foil or a baking tray and bake for 70 minutes.
- Remove the cover, sprinkle the mozzarella and Parmesan over the shells, and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and extra Parmesan if desired, and serve hot!
Notes
Fresh vs. Frozen Spinach: You can use fresh spinach instead of frozen, but make sure to cook and drain it well to remove excess moisture.Wine Substitutes: If you don’t have white wine, use an equal amount of vegetable stock instead.Extra Filling: If you have leftover filling, add it to the sauce or use it as a spread on toast!