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–+ servings

Spinach Ricotta Stuffed Shells (Conchiglioni)

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A comforting and delightful dish featuring pasta shells stuffed with a creamy spinach and ricotta filling, topped with a savory tomato sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp olive oil For sautéing
  • 2 pressions eschallots or 1 small onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 leaf bay leaf (fresh or dried)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/3 cup tomato paste
  • 700 g tomato passata (or tomato sauce) (25 oz)
  • 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
For the Filling
  • 250 g frozen chopped spinach, thawed (8 oz)
  • 500 g ricotta cheese (full fat recommended, 1 lb)
  • 1/2 cup finely shredded parmesan cheese
  • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or other types)
  • 1 large egg
  • 1 clove garlic, minced
  • Grated fresh nutmeg (optional)
  • 3/4 tsp cooking or kosher salt
  • 1/2 tsp black pepper
  • 250 g jumbo pasta shells (conchiglioni) (8 oz)
For Topping
  • 1 1/2 cups shredded mozzarella for topping

Method
 

Preparing the Sauce
  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped eschallots or onion and sauté until translucent.
  2. Stir in the minced garlic, bay leaf, thyme, and oregano, cooking until fragrant.
  3. Mix in the tomato paste, passata, white wine, and vegetable stock. Season with salt, sugar, and black pepper.
  4. Let the sauce simmer for about 20 minutes, stirring occasionally.
Preparing the Filling
  1. Combine the thawed spinach, ricotta cheese, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and black pepper in a mixing bowl.
  2. Ensure the mixture is well combined and set aside.
Assemble & Bake
  1. Preheat your oven to 350°F (175°C). Spread a bit of the tomato sauce in the bottom of a baking dish.
  2. Using a teaspoon, fill each jumbo shell with the ricotta-spinach mixture and place them in the baking dish.
  3. Once all shells are stuffed, pour the remaining sauce over the top and sprinkle additional mozzarella and parmesan cheese.
  4. 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.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 3gSugar: 5g

Notes

For serving, plate the stuffed shells with a sprinkle of fresh basil and grated parmesan. Pair with a green salad or garlic bread. Store leftovers in an airtight container in the fridge for up to three days. They can also be frozen for up to three months.
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