Description
Indulge in the comforting flavors of Spinach Ricotta Stuffed Shells (Conchiglioni), a delightful Italian dish that’s perfect for family dinners or cozy nights in. This recipe showcases jumbo pasta shells filled with a creamy ricotta and spinach mixture, all baked in a rich tomato sauce that infuses every bite with savory goodness. The beauty of this dish lies in its simplicity—you can prepare the shells uncooked, allowing them to absorb the sauce’s delicious flavors while baking. Whether you’re hosting a gathering or enjoying a quiet meal at home, these stuffed shells are sure to impress.
Ingredients
- Jumbo pasta shells (conchiglioni)
- Frozen chopped spinach
- Ricotta cheese
- Parmesan cheese
- Shredded mozzarella cheese
- Tomato passata (or sauce)
- Garlic
- Olive oil
Instructions
- Preheat your oven to 350°F (180°C).
- In a large pot, heat olive oil and sauté shallots until translucent. Add garlic and cook until fragrant.
- Stir in herbs, tomato paste, passata, wine (or stock), salt, sugar, and pepper. Simmer for 20 minutes.
- In a mixing bowl, combine thawed spinach, ricotta, shredded cheeses, egg, garlic, nutmeg (optional), salt, and pepper until blended.
- Pour half of the sauce into a baking dish. Stuff each uncooked shell with the filling and place them in the dish.
- Cover with remaining sauce and top with additional mozzarella and parmesan. Bake covered for 45 minutes, removing foil for the last 15 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 315
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Use high-quality ricotta for creaminess. Don’t overcook pasta shells; al dente is best as they’ll cook more in the oven. Customize fillings by adding herbs or other vegetables as desired.