Spinach Ricotta Stuffed Shells (Conchiglioni)
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr
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Servings
5 - 6 people
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Calories
798 kcal
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Course
Main Course
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Cuisine
Italian, American, Italian-American Fussion
Spinach Ricotta Stuffed Shells (Conchiglioni)
Description
This recipe assembles large conchiglioni pasta filled with a seasoned blend of ricotta cheese, thawed spinach, Parmesan, mozzarella, egg for binding, garlic, and a hint of nutmeg. The unboiled pasta shells are stuffed generously and laid in a richly simmered tomato sauce, which includes tomato passata, tomato paste, shallots, garlic, white wine, vegetable stock, and herbs. Baking the shells submerged in sauce helps soften the pasta as it cooks and melds the cheeses with the tomato base.
The texture of the dish is creamy and tender, with a mix of melted cheeses and spinach providing moisture and flavor contrast to the bright, slightly sweet and herb-forward sauce. It's served warm, sometimes garnished with fresh basil or additional Parmesan for freshness and umami.
Frozen spinach is convenient, but fresh spinach may be sautéed, drained, and used instead. The recipe advises against low-fat ricotta due to textural issues and recommends specific brands for best results. The dish keeps well for several days refrigerated and can be frozen. Leftovers reheat best covered in the microwave. The recipe notes clarify ingredient substitutions and preparations for tomato passata and pasta types.
Ingredients
Sauce (you need LOTS!):
- 2 tbsp olive oil
- 2 shallot finely chopped (Note 1, or eschallots, or 1 small onion
- 4 garlic finely minced, cloves
- 1 bay leaf , fresh (sub dried)
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata Note 2, US: tomato sauce
- 1/3 cup dry white wine sub more stock, Chardonnay or other dry white wine
- 4 cups vegetable stock low sodium, or broth
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling:
- 250g / 8 oz spinach thawed (Note 3, frozen, chopped
- 500g / 1 lb ricotta cheese full fat please (Note 4
- 1/2 cup parmesan , finely shredded
- 1 cup cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!, shredded
- 1 egg
- 1 garlic minced, large clove
- nutmeg or 1/8 tsp nutmeg powder (optional, grated fresh, just a sprinkling
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
Stuffed shells
- 250g / 8 oz jumbo pasta shells Note 3, conchiglioni
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup parmesan , shredded
- basil for garnish (optional, fresh
- Parmesan Cheese for garnish (optional, fresh
Instructions
Sauce:
- 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.
- Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.
Filling:
- Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.
- Mix filling - Place spinach in a bowl with remaining Filling ingredients. Mix well.
Assemble & Bake:
- Preheat oven to 200°C/400°F (180°C fan).
- Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
- 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.
- Bake - Cover with a baking tray (or foil) then bake for 70 minutes.
- 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.
- Serve, garnished with extra parmesan and basil if desired!
Notes
- Use fresh or frozen spinach; if fresh, sauté and drain excess liquid before mixing.
- Avoid low-fat ricotta for better texture and moisture in filling; use full-fat ricotta.
- Large conchiglioni shells need no pre-cooking when baking in ample sauce.
- Store leftovers refrigerated up to 3 days or freeze; reheat covered to maintain moisture.
- Tomato passata is preferred for smooth sauces, but pureed canned tomatoes can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Serving | 407g | |
| Calories | 798cal | 40% |
| Carbohydrates | 69g | 23% |
| Protein | 43g | 86% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 145mg | 48% |
| Sodium | 1716mg | 72% |
| Potassium | 1338mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 8080IU | 162% |
| Vitamin C | 23mg | 26% |
| Calcium | 792mg | 79% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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