Name: Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 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 additional vegetable stock); 4 cups vegetable stock/broth, low sodium; 3/4 tsp salt; 1 1/2 tsp white sugar; 1/3 tsp black pepper; 250g / 8 oz frozen chopped spinach, thawed and excess water squeezed out; 500g / 1 lb ricotta, full fat; 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 (just a sprinkling) or 1/8 tsp nutmeg powder (optional); 3/4 tsp kosher/cooking salt; 1/2 tsp black pepper; 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)

Ingredients

2 tbsp olive oil

2 eschallots/shallots or 1 small onion, finely chopped

4 garlic cloves, finely minced

1 bay leaf, fresh (substitute dried if needed)

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 (can substitute with more vegetable stock)

4 cups vegetable stock/broth, low sodium

3/4 tsp salt

1 1/2 tsp white sugar

1/3 tsp black pepper

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, Gruyere, etc.)

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

250g / 8 oz jumbo pasta shells (conchiglioni)

1 1/2 cups shredded mozzarella (for topping)

1/2 cup parmesan, shredded (for topping)

Fresh basil and extra parmesan for garnish (optional)

Instructions

Step 1: Make the sauce. Heat the olive oil in a small pot over medium-high heat. Add garlic, chopped onion or shallots, bay leaf, thyme, and oregano. Cook for 3 to 4 minutes until the onion is translucent. Stir in the tomato paste and cook for 1 minute.

Step 2: Add the wine, increase the heat to high, and let it simmer quickly until mostly evaporated, about 2 minutes.

Step 3: Stir in the tomato passata, vegetable stock, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer uncovered for 20 minutes. Keep the sauce hot for assembly.

Step 4: Prepare the filling. Squeeze excess water from the thawed spinach using your hands.

Step 5: In a bowl, combine the squeezed spinach with ricotta, 1/2 cup parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix well until evenly combined.

Step 6: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced.

Step 7: Stuff each uncooked jumbo pasta shell generously with the spinach and ricotta filling.

Step 8: Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells in the sauce, mostly submerged but some may poke above the surface.

Step 9: Cover the dish with a baking tray or foil and bake for 70 minutes.

Step 10: Remove the cover and check if the shells are al dente. If not, cover and bake a little longer.

Step 11: Sprinkle the tops with shredded mozzarella and parmesan. Bake uncovered for another 15 minutes until the cheese is melted and bubbly.

Step 12: Serve warm, garnished with fresh basil and extra parmesan if desired.

Tips & Variations

Use fresh spinach instead of frozen if preferred; sauté it lightly and then cool before mixing.

For a meatier sauce, add cooked ground beef or Italian sausage to the tomato sauce.

Try different cheese blends for varied flavor—smoked mozzarella or aged cheddar work well.

If you don’t have wine, extra vegetable stock or a splash of lemon juice can be used to add acidity.

To speed up baking, pre-cook pasta shells al dente before stuffing.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day ahead. Keep them covered in the refrigerator and bake as instructed when ready to serve.

Do I need to boil the jumbo pasta shells before stuffing?

No, this recipe uses uncooked shells and bakes them in sauce to ensure they cook through evenly. If you prefer, you can boil them al dente before stuffing to reduce baking time.