Spinach Ricotta Stuffed Shells (Conchiglioni)

Spinach Ricotta Stuffed Shells (Conchiglioni) are a delightful dish perfect for family dinners, gatherings, or a cozy night in. This recipe offers a simple yet flavorful way to enjoy pasta that’s stuffed with creamy ricotta and nutritious spinach. The unique feature of this dish is the ability to stuff uncooked shells and bake them right in a pool of savory sauce. The shells absorb all the delicious flavors, ensuring every bite is moist and satisfying.

Why You’ll Love This Recipe

• Easy Preparation: You don’t need to fuss with pre-cooking pasta shells. Just stuff them and bake!
• Flavorful Sauce: The rich tomato sauce enhances the taste of the stuffed shells while keeping them juicy.
• Versatile Ingredients: Customize your filling and cheese types based on what you have on hand.
• Perfect for Any Occasion: Whether it’s a family gathering or a cozy date night, these shells impress everyone.
• Freezer Friendly: Make a big batch and freeze leftovers for quick meals later.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools for seamless cooking. Having the right equipment makes preparation easier and more enjoyable.

Essential Tools and Equipment

• Large pot
• Baking dish
• Mixing bowl
• Wooden spoon
• Knife and cutting board

Importance of Each Tool

• Large pot: Ideal for cooking your sauce evenly without splattering.
• Baking dish: Ensures even baking of your stuffed shells while containing all the delicious sauce.
• Mixing bowl: Perfect for combining your filling ingredients without making a mess.

Ingredients

For the Sauce

• 2 tbsp olive oil
• 2 eschallots/shallots or 1 small onion, finely chopped
• 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)
• 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

For the Filling

• 250g / 8 oz frozen chopped spinach, thawed
• 500g / 1 lb ricotta, full fat please
• 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

For Assembly

• 250g / 8 oz jumbo pasta shells (conchiglioni)
• 1 1/2 cups shredded mozzarella
• 1/2 cup parmesan, shredded
• Fresh basil and parmesan, for garnish (optional)

How to Make Spinach Ricotta Stuffed Shells (Conchiglioni)

Step 1: Prepare the Sauce

• In a large pot over medium heat, add olive oil.
• Sauté chopped shallots or onion until translucent.
• Add minced garlic and cook until fragrant.
• Stir in bay leaf, thyme, oregano, tomato paste, passata, wine (or stock), vegetable broth, salt, sugar, and pepper.
• Allow to simmer for about 20 minutes.

Step 2: Make the Filling

• In a mixing bowl, combine thawed spinach with ricotta cheese.
• Add shredded parmesan cheese and your choice of shredded cheese.
• Mix in egg, minced garlic clove, nutmeg (if using), salt, and pepper until well combined.

Step 3: Stuff the Shells

• Preheat your oven to 180°C (350°F).
• Pour half of the sauce into a baking dish to cover the base evenly.
• Carefully stuff each uncooked jumbo shell with the spinach ricotta filling.
• Place stuffed shells in the baking dish atop the sauce.

Step 4: Bake Your Dish

• Pour remaining sauce over the stuffed shells.
• Sprinkle remaining mozzarella and parmesan cheeses on top.
• Cover with foil and bake for about 45 minutes. Remove foil for last 15 minutes to brown the top.

Step 5: Serve

• Once cooked through and bubbly hot, remove from oven.
• Let sit for a few minutes before serving. Garnish with fresh basil if desired. Enjoy your Spinach Ricotta Stuffed Shells!

How to Serve Spinach Ricotta Stuffed Shells (Conchiglioni)

Serving Spinach Ricotta Stuffed Shells is a delightful experience that enhances the dish’s rich flavors. Here are some creative suggestions to elevate your meal presentation.

With Fresh Herbs

• Basil: A sprinkle of fresh basil adds a burst of flavor and color.
• Parsley: Chopped parsley provides a fresh, vibrant touch.

Paired with Salad

• Mixed Greens Salad: A light salad with vinaigrette balances the richness of the stuffed shells.
• Caesar Salad: The creamy dressing complements the cheesy filling beautifully.

Accompanied by Bread

• Garlic Bread: Crunchy garlic bread is perfect for soaking up extra sauce.
• Focaccia: Soft and flavorful focaccia makes a great side for dipping.

Served on a Themed Plate

• Italian Theme: Use rustic dishware to create an Italian ambiance.
• Colorful Plates: Brightly colored plates enhance visual appeal and attract attention.

How to Perfect Spinach Ricotta Stuffed Shells (Conchiglioni)

To achieve the best results with your Spinach Ricotta Stuffed Shells, consider these helpful tips.

• Use high-quality ricotta: Opting for full-fat ricotta ensures a creamier texture in your filling.
• Don’t overcook the pasta shells: Slightly undercooked shells hold their shape better during baking.
• Season your sauce well: A well-seasoned sauce enhances the overall flavor profile of the dish.
• Add more cheese on top: Extra cheese creates a delicious, golden crust that everyone loves.
• Let it rest before serving: Allowing the dish to rest for a few minutes helps all flavors meld together.

Best Side Dishes for Spinach Ricotta Stuffed Shells (Conchiglioni)

Complementing your Spinach Ricotta Stuffed Shells with delicious sides can create a well-rounded meal. Here are some fantastic options:

1. Garlic Bread: A classic choice, perfect for dipping into the sauce.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing contrast.
3. Roasted Vegetables: Colorful roasted veggies add nutrition and flavor to your plate.
4. Steamed Broccoli: Lightly steamed broccoli provides a healthy green option that pairs well.
5. Antipasto Platter: Include olives, cheeses, and cured meats for an Italian-inspired starter.
6. Zucchini Noodles: For a low-carb option, serve spiralized zucchini alongside the pasta.

Common Mistakes to Avoid

When making Spinach Ricotta Stuffed Shells (Conchiglioni), it’s easy to make mistakes that can affect the final dish. Here are some common pitfalls to avoid.

• Overcooking the Shells: Cooking the shells too long before stuffing can lead to breakage. Always cook them al dente since they will continue to cook in the sauce.
• Using Low-Quality Ingredients: Subpar ingredients can compromise flavor. Opt for fresh ricotta and high-quality cheese for a rich taste.
• Insufficient Sauce: Not using enough sauce can result in dry pasta. Be generous with your sauce for moist, flavorful shells.
• Skipping Seasoning: Neglecting to season your filling can make bland shells. Don’t forget salt, pepper, and herbs for enhanced flavor.
• Not Thawing Spinach Properly: Using frozen spinach without thawing and draining thoroughly may introduce excess moisture. Ensure it’s well-drained before mixing into the filling.

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Allow the dish to cool completely before sealing it to avoid condensation.

Freezing Spinach Ricotta Stuffed Shells (Conchiglioni)

• Freeze uncooked stuffed shells in an airtight container for up to 2 months.
• For best results, layer parchment paper between shells to prevent sticking.

Reheating Spinach Ricotta Stuffed Shells (Conchiglioni)

• Oven: Preheat to 350°F (175°C). Cover with foil and bake for about 25-30 minutes until heated through.
• Microwave: Place on a microwave-safe plate and heat in intervals of 1-2 minutes until hot, stirring occasionally.
• Stovetop: In a skillet over low heat, add a splash of water or sauce and cover until warmed through.

Frequently Asked Questions

How do I make Spinach Ricotta Stuffed Shells (Conchiglioni) gluten-free?

You can substitute regular jumbo pasta shells with gluten-free versions available in stores. Ensure all other ingredients are gluten-free as well.

Can I prepare Spinach Ricotta Stuffed Shells (Conchiglioni) ahead of time?

Yes! You can assemble the shells and store them in the fridge or freezer before baking. Just remember that baking times may vary if they are cold from storage.

What type of cheese is best for Spinach Ricotta Stuffed Shells (Conchiglioni)?

A combination of ricotta, mozzarella, and parmesan cheese works best for flavor and texture. Feel free to experiment with your favorite cheeses!

How do I know when Spinach Ricotta Stuffed Shells (Conchiglioni) are cooked?

The dish is done when the sauce is bubbling, and the cheese on top is golden brown. A thermometer should read at least 165°F (74°C).

Final Thoughts

Spinach Ricotta Stuffed Shells (Conchiglioni) are a deliciously comforting meal that’s perfect for gatherings or family dinners. This dish is not only easy to make but also customizable; you can add different vegetables or proteins based on your preference. Give this recipe a try, and enjoy a hearty meal that everyone will love!