Spinach Ricotta Stuffed Shells (Conchiglioni)

Name: Spinach Ricotta Stuffed Shells (Conchiglioni)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 eschallots/shallots or 1 small onion (, finely chopped (Note 1)); 4 garlic cloves (, finely minced); 1 bay leaf (, fresh (sub dried)); 1/2 tsp each dried thyme and oregano; 1/3 cup tomato paste; 700g / 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; 250g / 8 oz frozen chopped spinach (, thawed (Note 3)); 500g / 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; 250g / 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))

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: Mon, 09 Dec 2024 07:04:36 GMT