Description
Spinach Ricotta Stuffed Shells (Conchiglioni) is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, spinach, and herbs, all smothered in a rich homemade tomato sauce and topped with melted mozzarella and parmesan cheese. This recipe uses frozen spinach for convenience, and the shells are baked unpre-cooked, absorbing the delicious tomato sauce for a moist and flavorful meal perfect for family dinners or entertaining guests.
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
- 700g (25 oz) tomato passata (or tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or extra 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:
- 250g (8 oz) frozen chopped spinach, thawed and excess water squeezed out
- 500g (1 lb) full fat ricotta cheese
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (mozzarella, Colby, cheddar, tasty, gruyere, Swiss, or any preferred)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher or cooking 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 extra parmesan for garnish (optional)
Instructions
- Prepare the Sauce: Heat olive oil in a small pot over medium-high heat. Add finely minced garlic, chopped shallots or onion, bay leaf, dried thyme, and dried oregano. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
- Reduce the Wine: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then add the white wine, increase the heat to high, and let it simmer rapidly until mostly evaporated, about 2 minutes, to concentrate the flavors.
- Simmer the Sauce: Add tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir well, then reduce the heat to low and let the sauce simmer uncovered for 20 minutes. Keep it hot for assembling the dish.
- Prepare the Filling: Thoroughly squeeze out excess water from the thawed spinach by grabbing handfuls and pressing firmly. In a large bowl, combine the squeezed spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix all ingredients well until evenly combined.
- Preheat the Oven: Heat your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven.
- Stuff the Shells: Using your hands or a spoon, carefully stuff the unpre-cooked jumbo pasta shells with the spinach-ricotta filling. Fill each shell generously to ensure they’re nicely packed.
- Assemble the Dish: Pour the hot tomato sauce at the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Gently arrange the stuffed shells in the sauce, submerging most of them while some tips may poke above the surface.
- Bake Covered: Cover the baking dish tightly with a baking tray or aluminum foil. Place it in the preheated oven and bake for 70 minutes to allow the pasta to cook through and absorb the sauce.
- Add Cheese Topping: Remove the cover and check the shells for doneness—they should be al dente. If not, cover and return to oven until ready. Once tender, sprinkle shredded mozzarella and parmesan over the shells.
- Final Bake: Bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden on top.
- Serve: Garnish with fresh basil leaves and extra parmesan if desired. Serve hot as a hearty main course.
Notes
- Eshallots/Shallots: These have a sweeter, milder flavor than regular onions and are great for a delicate sauce base. In the US, these are also called shallots.
- Tomato Passata: A smooth, pureed tomato sauce similar to what’s sold as tomato puree or sauce in the US; provides a silky, fresh tomato flavor.
- Spinach: Frozen spinach is convenient and consistent, but fresh spinach can also be used if wilted and excess liquid removed.
- Ricotta: Use full-fat ricotta for creaminess and moisture. Avoid low-fat varieties or certain brands that are powdery in texture.
- Jumbo Shells: Uncooked shells bake perfectly in sauce to tender al dente texture and are easier to stuff than pre-cooked ones.
- Leftovers keep well refrigerated for up to 3 days or frozen. Reheat covered in the microwave for best results.
Nutrition
- Serving Size: 1 serving (approximately 1/5th of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 75 mg
