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
Scale
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!
