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By recipetineats.com
Spinach Ricotta Stuffed Shells (Conchiglioni)
Instructions
Prep:25minCook:1h 45min
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!
Updated at: Thu, 27 Mar 2025 23:18:34 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
35
High
Nutrition per serving
Calories832.3 kcal (42%)
Total Fat36.4 g (52%)
Carbs81.7 g (31%)
Sugars11.4 g (13%)
Protein41.3 g (83%)
Sodium1651.8 mg (83%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

2 Tbspolive oil

2eschallots
1 small onion, finely chopped

4garlic cloves
finely minced

1bay leaf fresh
sub dried

½ tspdried thyme

½ tsporegano

⅓ cuptomato paste

700gtomato passata
US tomato sauce

⅓ cupChardonnay
or other dry white wine, sub more stock

4 cupsvegetable stock
low sodium

¾ tspsalt

1 ½ tspwhite sugar

⅓ tspblack pepper

250gfrozen chopped spinach
thawed

500gricotta
full fat please

½ cupparmesan
finely shredded

1 cupshredded cheese
Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything

1egg

1garlic clove
large, minced

fresh nutmeg
Grated, or 1/8 tsp nutmeg powder, optional

¾ tspcooking salt

½ tspblack pepper

250gpasta shells
jumbo, conchiglioni

1 ½ cupsshredded mozzarella

½ cupparmesan
shredded

Fresh basil

parmesan
for garnish, optional
Instructions
View on recipetineats.com
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Notes
9 liked
2 disliked
Delicious
Easy
Go-to
Makes leftovers
Special occasion