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Spinach ricotta stuffed shells

Spinach ricotta stuffed shells

Delicious spinach ricotta stuffed shells baked in a rich tomato sauce, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course main dish
Cuisine Italian
Servings 5 servings
Calories 798 kcal

Equipment

  • Baking dish
  • pot
  • bowl

Ingredients
  

Sauce

  • 2 tablespoon olive oil
  • 2 es eschallots/shallots finely chopped
  • 4 cloves garlic finely minced
  • 1 bay leaf fresh
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 0.33 cup tomato paste
  • 700 g tomato passata
  • 0.33 cup Chardonnay or other dry white wine
  • 4 cups vegetable stock/broth low sodium
  • 0.75 teaspoon salt
  • 1.5 teaspoon white sugar
  • 0.33 teaspoon black pepper

Filling

  • 250 g frozen chopped spinach thawed
  • 500 g ricotta full fat
  • 0.5 cup parmesan finely shredded
  • 1 cup shredded cheese any variety!
  • 1 egg
  • 1 large clove garlic minced
  • nutmeg grated fresh or ⅛ teaspoon nutmeg powder (optional)
  • 0.75 teaspoon cooking/kosher salt
  • 0.5 teaspoon black pepper

Stuffed shells

  • 250 g jumbo pasta shells (conchiglioni)
  • 1.5 cups shredded mozzarella
  • 0.5 cup parmesan shredded
  • fresh basil and parmesan for garnish (optional)

Instructions
 

Sauce

  • 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.
  • Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
  • Add passata, stock, sugar, salt and pepper. Stir then simmer on low (uncovered) for 20 minutes. Use while hot.

Filling

  • Grab handfuls of spinach and squeeze out excess water.
  • Place spinach in a bowl with remaining Filling ingredients. Mix well.

Assemble & Bake

  • Preheat oven to 200°C/400°F (180°C fan).
  • Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
  • Pour the hot tomato sauce in a baking dish. Gently place the stuffed shells in – most will be submerged, some may poke above surface.
  • Cover with a baking tray (or foil) then bake for 70 minutes.
  • 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

Eschallots/shallots are also known as French onions. Substitute tomato passata with Hunt’s tomato sauce in the US.

Nutrition

Serving: 407gCalories: 798kcalCarbohydrates: 69gProtein: 43gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.004gCholesterol: 145mgSodium: 1716mgPotassium: 1338mgFiber: 8gSugar: 14gVitamin A: 8080IUVitamin C: 23mgCalcium: 792mgIron: 6mg
Keyword Baked Pasta, comfort food, Italian recipe, pasta, spinach ricotta stuffed shells, Vegetarian
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