Spinach Ricotta Stuffed Shells (Conchiglioni)
Recipe VIDEO above. There's no need to mess around stuffing hot floppy shells. Just stuff uncooked jumbo pasta shells and bake in loads of sauce! Bonus: The shells absorb the flavour of the sauce, and there's plenty of tasty sauce for serving. Because nobody likes dry pasta shells!
Foto: RecipeTin Eats
Ingredients
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion (, finely chopped (Note 1))
- 4 g arlic cloves (, finely minced)
- 1 bay leaf (, fresh (sub dried))
- 1/2 tsp each dried thyme and oregano
- 1/3 cup tomato paste
- 700 g / 25 oz tomato passata (US: tomato sauce) ((Note 2))
- 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
- 250 g / 8 oz frozen chopped spinach (, thawed (Note 3))
- 500 g / 1 lb ricotta (, full fat please (Note 4))
- 1/2 cup parmesan (, finely shredded)
- 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!))
- 1 egg
- 1 large garlic clove (, minced)
- Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 250 g / 8 oz jumbo pasta shells (conchiglioni) ((Note 3))
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan (, shredded)
- Fresh basil and parmesan (, for garnish (optional))
Steps
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Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
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Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
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Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.
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Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.
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Mix filling - Place spinach in a bowl with remaining Filling ingredients. Mix well.
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Preheat oven to 200°C/400°F (180°C fan).
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Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
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Assemble - Pour the hot tomato sauce in a 23 x 33 cm / 9 x 13" baking dish. Gently place the stuffed shells in - most will be submerged, some may poke above surface.
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Bake - Cover with a baking tray (or foil) then bake for 70 minutes.
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Cheese it! Check the shells - they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.
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Serve, garnished with extra parmesan and basil if desired!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (16% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tbsp | - | - |
| eschallots/shallots or 1 small onion | 2 | - | - |
| arlic cloves | 4 g | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| each dried thyme and oregano | 0.5 tsp | Rp 35.000/kg | Rp 88 |
| tomato paste | 0.3333333333333333 cup | Rp 12.000/kg | Rp 948 |
| / 25 oz tomato passata | 700 g | Rp 12.000/kg | Rp 8.400 |
| Chardonnay or other dry white wine | 0.3333333333333333 cup | - | - |
| vegetable stock/broth | 4 cups | - | - |
| salt | 0.75 tsp | - | - |
| white sugar | 0.5 tsp | - | - |
| black pepper | 0.3333333333333333 tsp | - | - |
| / 8 oz frozen chopped spinach | 250 g | - | - |
| / 1 lb ricotta | 500 g | - | - |
| parmesan | 0.5 cup | - | - |
| shredded cheese | 1 cup | - | - |
| egg | 1 | - | - |
| large garlic clove | 1 | - | - |
| Grated fresh nutmeg | - | - | - |
| cooking / kosher salt | 0.75 tsp | - | - |
| black pepper | 0.5 tsp | - | - |
| / 8 oz jumbo pasta shells | 250 g | - | - |
| shredded mozzarella | 0.5 cups | - | - |
| parmesan | 0.5 cup | - | - |
| Fresh basil and parmesan | - | - | - |
*Estimated market prices, may vary by region
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