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Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

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★★★★★

4.6 from 79 reviews

Delicious Spinach Ricotta Stuffed Shells baked in a rich tomato sauce, filled with a creamy mixture of spinach, ricotta, parmesan, and cheeses. Perfectly baked to al dente pasta with melted mozzarella and parmesan topping, this comforting Italian-inspired dish is ideal for family dinners or special occasions.

Ingredients

Scale

Tomato 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 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

Filling

  • 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)

Topping & Garnish

  • 1 1/2 cups shredded mozzarella
  • 1/2 cup parmesan, shredded
  • Fresh basil and extra parmesan, for garnish (optional)

Instructions

  1. Prepare Sauce: Heat olive oil in a small pot over medium-high heat. Add garlic, onion (or shallots), bay leaf, thyme, and oregano, and cook for 3 to 4 minutes until the onion is translucent. Stir in tomato paste and cook for an additional minute to enhance its flavor.
  2. Reduce Wine: Pour in the white wine and increase heat to high. Let it simmer rapidly until mostly evaporated, about 2 minutes, to concentrate the flavors.
  3. Simmer Sauce: Add tomato passata, vegetable stock, sugar, salt, and black pepper. Stir well, then simmer uncovered on low heat for 20 minutes, allowing the sauce to thicken. Keep the sauce warm until ready to use.
  4. Prepare Filling: Thoroughly squeeze out excess water from the thawed spinach. In a mixing bowl, combine the spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix well until evenly blended.
  5. Preheat Oven: Set oven to 200°C (400°F), or 180°C (350°F) if using fan-forced heat, preparing for baking.
  6. Stuff Shells: Carefully fill each uncooked jumbo pasta shell with the spinach ricotta mixture, stuffing them fully for maximum flavor.
  7. Assemble Baking Dish: Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells gently in the sauce; most should be submerged with a few protruding above the surface.
  8. Bake Covered: Cover the baking dish tightly with a baking tray or foil. Bake in the preheated oven for 70 minutes to cook the pasta and meld flavors.
  9. Add Cheese & Finish Baking: Remove the cover and sprinkle the shells with shredded mozzarella and parmesan cheese. Return to the oven and bake uncovered for an additional 15 minutes or until cheese is melted and bubbly.
  10. Serve: Garnish with fresh basil leaves and extra parmesan if desired. Serve warm for a comforting, flavorful meal.

Notes

  • Note 1: Shallots or onion can be used interchangeably based on preference or availability.
  • Note 2: Tomato passata is a smooth tomato sauce; canned tomato sauce can be used as a substitute.
  • Note 3: Ensure spinach is well-drained to prevent a watery filling. Jumbo pasta shells do not require pre-cooking since they bake in the sauce, absorbing moisture.
  • Note 4: Use full-fat ricotta for best flavor and texture.
  • This recipe is suitable for vegetarians.
  • The dish can be prepared a day ahead and reheated for convenience.

Keywords: Spinach ricotta stuffed shells, baked pasta shells, Italian stuffed shells, conchiglioni recipe, vegetarian pasta, comfort food

Find it online: https://flavorsbymaya.com/spinach-ricotta-stuffed-shells-conchiglioni-recipe/