Description
Delicious Spinach Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich tomato-based sauce and topped with melted mozzarella and parmesan cheese. This hearty Italian-inspired casserole is perfect for family dinners and can be made ahead and reheated.
Ingredients
Units
Scale
Sauce
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (substitute dried if unavailable)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (or US tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or more vegetable stock)
- 4 cups vegetable stock/broth, low sodium
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling
- 250g / 8 oz frozen chopped spinach, thawed
- 500g / 1 lb ricotta, full fat
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or similar)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Stuffed Shells
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan, shredded
- Fresh basil and extra parmesan for garnish (optional)
Instructions
- Prepare the Sauce: Heat olive oil in a small pot over medium-high heat. Add finely minced garlic, chopped shallots or onion, bay leaf, dried thyme, and oregano. Sauté for 3-4 minutes until the onion becomes translucent. Stir in the tomato paste and cook for 1 minute to develop the flavors.
- Reduce the Wine: Pour in the white wine and increase heat to high. Let it simmer rapidly until mostly evaporated, about 2 minutes. This step intensifies the wine flavor without excess liquid.
- Simmer the Sauce: Add tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir well, then reduce the heat to low and simmer uncovered for 20 minutes. Keep the sauce warm until assembling the dish.
- Prepare the Filling: Thoroughly squeeze excess water from the thawed spinach by grabbing handfuls and pressing out moisture. Transfer spinach to a mixing bowl and add ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg if using, kosher salt, and black pepper. Mix well until combined into a creamy filling.
- Preheat the Oven: Set the oven to 200°C / 400°F (180°C fan) to preheat while preparing the shells.
- Stuff the Shells: Without pre-cooking, fill each jumbo pasta shell generously with the spinach ricotta mixture, ensuring each shell is well packed for maximum flavor and texture.
- Assemble in Baking Dish: Pour the hot tomato sauce evenly into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells gently in the sauce, submerging most shells while some may peek above the surface.
- Bake Covered: Cover the dish with a baking tray or aluminum foil and bake in the preheated oven for 70 minutes. The shells will cook through in the sauce and absorb flavors.
- Add Cheese and Finish Baking: Remove the cover, sprinkle shredded mozzarella and parmesan cheese over the shells, then return to the oven and bake uncovered for an additional 15 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil and extra parmesan if desired. Serve hot and enjoy this comforting, cheesy pasta dish!
Notes
- 1. Eschallots / Shallots: Also known as French onions, they have a sweeter, milder flavor than regular onions. They differ from Australian “shallots” which are green onions.
- 2. Tomato Passata: A smooth pureed tomato product excellent for sauces. In the US, Hunt’s tomato sauce or pureed crushed tomatoes can be used as substitutes.
- 3. Spinach: Frozen chopped spinach is convenient and maintains nutritional value. Fresh spinach requires sautéing with oil to wilt and removing excess liquid before use.
- 4. Ricotta: Full-fat ricotta gives a moist and creamy filling. Low-fat varieties tend to be dry and less ideal for stuffing shells.
- 5. Jumbo Shells: Available in large grocery stores and Italian delis. Do not pre-cook to avoid difficult stuffing; baking in sauce softens them perfectly.
- 6. Leftovers: Store in the refrigerator for up to 3 days or freeze. Reheat covered in the microwave for best results.
