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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!
Prep
25 min
Cook
1h 45m
Total
1h
Serves
5
Instructions
- 01
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.
- 02
Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- 03
Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.
- 04
Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.
- 05
Mix filling - Place spinach in a bowl with remaining Filling ingredients. Mix well.
- 06
Preheat oven to 200°C/400°F (180°C fan).
- 07
Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
- 08
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.
- 09
Bake - Cover with a baking tray (or foil) then bake for 70 minutes.
- 10
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.
- 11
Serve, garnished with extra parmesan and basil if desired!
Nutrition
per serving · 407 g
- Calories
- 798
- Protein
- 43g
- Carbs
- 69g
- Fat
- 39g
- Fiber
- 8g
- Sugar
- 14g
- Sat. fat
- 20g
- Sodium
- 1716mg
- Cholesterol
- 145mg
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