Spinach Ricotta Stuffed Shells (Conchiglioni)
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Spinach ricotta stuffed shells, also known as conchiglioni, are a delightful and comforting dish that quickly become a family favorite. I still remember the first time I prepared these pasta beauties for a gathering; the rich flavors of creamy ricotta combined with vibrant spinach made everyone rave about them. They are not only easy to make but also bring an elegant touch to weeknight dinners or special occasions. If you enjoy comforting pasta recipes, this dish might remind you of other delicious options like creamy butternut squash pasta shells, providing a similar warmth and heartiness.
Why make this recipe
So why should you take the time to whip up spinach ricotta stuffed shells? Here are a few compelling reasons. First, this dish is packed with nutrients from the spinach, making it a wholesome meal option. Second, it’s budget-friendly; you can easily prepare a large batch without breaking the bank. Finally, it’s perfect for impressing guests during dinner parties or at family gatherings. You may also find Creamy Ricotta Beef Stuffed Shells Pasta useful.
"These stuffed shells are utterly delicious! The creamy ricotta blends beautifully with the spinach, and the sauce makes it a standout meal." – A satisfied home chef. You may also find Stuffed Zucchini Boats Spinach Mushroom Ricotta useful.
How to make Spinach Ricotta Stuffed Shells (Conchiglioni)
Making spinach ricotta stuffed shells involves a few straightforward steps. First, you’ll need to prepare a savory tomato sauce, followed by the filling, and finally assemble the dish for baking. In the next sections, I will outline the essential ingredients and step-by-step directions to guide you through the process.
Ingredients
Here’s a list of what you’ll need for this recipe:
- 2 tbsp olive oil
- 2 eschallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf (fresh or dried)
- 1/2 tsp each of dried thyme and oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (or tomato sauce)
- 1/3 cup dry white wine (Chardonnay works great)
- 4 cups low sodium vegetable stock
- 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 cheese (full fat recommended)
- 1/2 cup finely shredded parmesan cheese
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or other types)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (optional)
- 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella for topping
Directions
Preparing the Sauce and Filling
Make the Sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped eschallots or onion and sauté until translucent. Stir in the minced garlic, bay leaf, thyme, and oregano, cooking until fragrant. Mix in the tomato paste, passata, white wine, and vegetable stock. Season with salt, sugar, and black pepper. Let the sauce simmer for about 20 minutes, stirring occasionally.
Prepare the Filling: Meanwhile, combine the thawed spinach, ricotta cheese, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and black pepper in a mixing bowl. Make sure the mixture is well combined and set aside.
Assemble & Bake
Stuff the Shells: Preheat your oven to 350°F (175°C). Spread a bit of the tomato sauce in the bottom of a baking dish. Using a teaspoon, fill each jumbo shell with the ricotta-spinach mixture and place them in the baking dish.
Top & Bake: Once all shells are stuffed, pour the remaining sauce over the top and sprinkle additional mozzarella and parmesan cheese. Cover the dish with foil and bake for about 25-30 minutes. For a golden crust, remove the foil and bake for an additional 10 minutes.
How to serve Spinach Ricotta Stuffed Shells (Conchiglioni)
When it comes to serving this dish, presentation matters. I suggest plate the stuffed shells with a sprinkle of fresh basil and an extra grating of parmesan cheese on top. Pair them with a crisp green salad or garlic bread for a complete meal. This dish also pairs well with a light Chardonnay, echoing the wine used in the sauce.
How to store
For leftovers, allow the stuffed shells to cool completely before transferring them to an airtight container. Properly stored, they can last in the refrigerator for up to three days. You can also freeze leftovers. Just make sure to wrap them tightly and store them in a freezer-safe container. They should be good for up to three months. Reheating is easy; simply thaw in the fridge overnight and then warm in the oven until heated through.
Tips to make
- Mix It Up: Feel free to add in different herbs or spices according to your taste preferences. A dash of red pepper flakes can add a nice touch of heat.
- Cheese Variations: Experiment with different types of shredded cheese for the filling. A creamy goat cheese can elevate the flavor profile.
- Pasta Alternatives: If you’re short on jumbo shells, you can use small shells or even manicotti. Just watch the cooking times for the filling.
Variations
Consider experimenting with variations of this dish. For a meaty twist, try adding cooked ground beef or sausage to the filling. You can also throw in different vegetables like mushrooms or even some sun-dried tomatoes for an extra flavor boost.
FAQs
What type of cheese can I use?
Ricotta is the traditional choice, but a combination of ricotta with cream cheese or goat cheese can enhance the flavor and texture.
Can I use fresh spinach instead of frozen?
Yes! Just ensure it’s properly wilted and drained before mixing it into the filling.
How can I make this recipe gluten-free?
Swap out the jumbo pasta shells with gluten-free alternatives that are readily available in most stores.
Conclusion
Spinach ricotta stuffed shells are a fantastic dish that combine the richness of cheese with nutritious spinach, all encased in tender pasta. If you’re looking to explore similar recipes, you might enjoy Spinach ricotta stuffed shells – RecipeTin Eats, or the delightful Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. For a unique take, check out Spinach and Ricotta Stuffed Shells (Conchiglioni) Elle Republic. Enjoy preparing and savoring this delicious meal!
Spinach Ricotta Stuffed Shells (Conchiglioni)
Ingredients
Method
- In a large saucepan, heat the olive oil over medium heat. Add the chopped eschallots or onion and sauté until translucent.
- Stir in the minced garlic, bay leaf, thyme, and oregano, cooking until fragrant.
- Mix in the tomato paste, passata, white wine, and vegetable stock. Season with salt, sugar, and black pepper.
- Let the sauce simmer for about 20 minutes, stirring occasionally.
- Combine the thawed spinach, ricotta cheese, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and black pepper in a mixing bowl.
- Ensure the mixture is well combined and set aside.
- Preheat your oven to 350°F (175°C). Spread a bit of the tomato sauce in the bottom of a baking dish.
- Using a teaspoon, fill each jumbo shell with the ricotta-spinach mixture and place them in the baking dish.
- Once all shells are stuffed, pour the remaining sauce over the top and sprinkle additional mozzarella and parmesan cheese.
- Cover the dish with foil and bake for about 25-30 minutes. For a golden crust, remove the foil and bake for an additional 10 minutes.
