Spinach Ricotta Stuffed Shells (Conchiglioni)

There’s something incredibly comforting about a warm plate of spinach ricotta stuffed shells. The large, tender conchiglioni filled with creamy ricotta and flavorful spinach are a delightful way to enjoy a classic Italian dish. This recipe not only brings the taste of Italy to your kitchen but also makes for a satisfying meal perfect for family dinners or gatherings with friends. Plus, you can make it ahead and pop it in the oven for an easy, delicious dinner. You may also find Spinach Ricotta Stuffed Shells Conchiglioni useful.

Why you’ll love this dish

One of the best things about this Spinach Ricotta Stuffed Shells recipe is its versatility. It’s budget-friendly, kid-approved, and perfect for meal prep. The combination of creamy ricotta, savory spinach, and the rich tomato sauce creates a flavor harmony that appeals to even the fussiest eaters. Whether you’re hosting a cozy dinner party or simply looking for a comforting weeknight meal, these stuffed shells will be a hit. You may also find Creamy Butternut Squash Pasta Shells Stuffed With Sausage Spinach And Tomatoes useful.

"This is the best stuffed pasta I have ever made! The ricotta filling was so rich and creamy, and the tomato sauce complemented it perfectly." – Happy Cook You may also find Creamy Ricotta Beef Stuffed Shells Pasta useful.

Step-by-step overview

Making spinach ricotta stuffed shells is a straightforward process. You’ll start by preparing a flavorful tomato sauce, followed by the creamy ricotta filling. Once the shells are cooked, you’ll assemble everything and bake it to perfection. Below is a detailed breakdown of the ingredients and directions.

What you’ll need

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To create these delicious stuffed shells, gather the following ingredients:

• 2 tbsp olive oil
• 2 eschallots/shallots or 1 small onion, finely chopped
• 4 garlic cloves, finely minced
• 1 bay leaf, fresh (sub dried)
• 1/2 tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 700g / 25 oz tomato passata (US: tomato sauce)
• 1/3 cup Chardonnay or other dry white wine (sub more 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, Tasty, Gruyere, Swiss)
• 1 egg
• 1 large garlic clove, minced
• A sprinkling of grated fresh nutmeg (or 1/8 tsp nutmeg powder)
• 3/4 tsp kosher 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 parmesan for garnish (optional)

You can substitute ingredients as desired. For instance, if you’re in a hurry, you might consider using pre-made marinara sauce instead of making your own.

Directions

1. Prepare the Sauce: In a large pan over medium heat, warm the olive oil. Add chopped eschallots or onion, cooking until translucent. Add garlic, bay leaf, thyme, and oregano, stirring until fragrant. Add tomato paste and cook for a minute before incorporating the tomato passata. Pour in the white wine and stock, season with salt, sugar, and black pepper. Let simmer for about 15 minutes.

2. Make the Filling: Combine thawed spinach, ricotta, parmesan, egg, minced garlic, nutmeg, salt, and pepper in a bowl. Mix until well combined.

3. Cook the Pasta: In a pot of boiling salted water, cook the conchiglioni shells until al dente, typically about 8-10 minutes. Drain and let them cool slightly.

4. Assemble and Bake: Preheat your oven to 180°C (350°F). Spread a thin layer of sauce in a baking dish. Fill each shell with the ricotta mixture, then place them in the dish. Pour the remaining sauce over the shells and sprinkle with mozzarella and parmesan. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Best ways to enjoy it

Serve the spinach ricotta stuffed shells hot, garnished with fresh basil and a sprinkle of parmesan. Pair it with a vibrant green salad or fresh, crusty bread to complete the meal. For a more traditional Italian touch, serve with a drizzle of olive oil and freshly cracked pepper.

How to store & freeze

To store leftovers, place the stuffed shells in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before baking. Just ensure they are tightly wrapped and stored in a freezer-safe dish. When ready to use, bake directly from frozen, adding about 10-15 minutes to the baking time.

Helpful cooking tips

When filling the shells, consider using two teaspoons to help scoop the ricotta mixture into the pasta. A piping bag with a large tip can also be a great tool for this task. Additionally, fresh spinach can be substituted for the frozen variety; just be sure to sauté it down to reduce moisture before mixing it with the ricotta.

Creative twists

Feel free to get creative with your stuffed shells! You can add ingredients like sautéed mushrooms, diced bell peppers, or even crumbled sausage to the ricotta mixture for extra flavor. Try out different cheeses, such as goat cheese or feta, for a unique twist on this classic dish.

FAQs

How long does it take to prepare this dish?

The total preparation and cooking time for spinach ricotta stuffed shells is approximately 1 hour. This includes time for sauce and filling preparation, cooking the shells, and baking.

Can I make the filling ahead of time?

Yes, you can prepare the ricotta filling 1-2 days in advance. Store it in the refrigerator, covered, until you’re ready to assemble the dish.

Can I use a different type of pasta?

Absolutely! While conchiglioni is traditional, you can use any large pasta shells, such as manicotti or jumbo shells, depending on availability.

Conclusion

In summary, spinach ricotta stuffed shells are an incredibly satisfying dish that brings a taste of Italy right into your home. If you’re looking for some additional inspiration, check out these external recipes for similar delightful dishes: Spinach ricotta stuffed shells – RecipeTin Eats, Spinach and Ricotta Stuffed Shells – Fork Knife Swoon, and Spinach and Ricotta Stuffed Shells (Conchiglioni) – Elle Republic. Enjoy your cooking adventure!