Description
Delicious Spinach Ricotta Stuffed Shells baked in a rich homemade tomato sauce, layered with creamy cheeses and aromatic herbs for a comforting vegetarian Italian-inspired meal.
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 (or dried)
- 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 additional vegetable stock)
- 4 cups low sodium vegetable stock/broth
- 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 full-fat ricotta
- 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 minced garlic, chopped shallots or onion, bay leaf, dried thyme, and oregano. Sauté for 3-4 minutes until onions are translucent. Stir in tomato paste and cook for 1 minute to enhance flavors.
- Reduce the Wine: Pour in white wine, increase heat to high and simmer rapidly until mostly evaporated, approximately 2 minutes, concentrating the wine’s aroma without extra liquid.
- Simmer the Sauce: Add tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir well, reduce heat to low, and simmer uncovered for 20 minutes. Keep sauce warm while preparing filling and shells.
- Prepare the Filling: Thoroughly squeeze excess water from thawed spinach. Combine spinach in a bowl with ricotta, parmesan, shredded cheese, egg, minced garlic, optional nutmeg, kosher salt, and black pepper. Mix until creamy and well blended.
- Preheat the Oven: Set oven temperature to 200°C / 400°F (180°C fan) in preparation for baking.
- Stuff the Shells: Without pre-cooking, generously fill each jumbo pasta shell with the spinach ricotta mixture, packing well to ensure full flavor and texture in each shell.
- Assemble in Baking Dish: Pour hot tomato sauce evenly into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange stuffed shells carefully in the sauce, submerging most shells with a few peeking above.
- Bake Covered: Cover the dish with a baking tray or aluminum foil. Bake in the preheated oven for 70 minutes so shells cook in sauce and absorb flavors.
- Add Cheese and Finish Baking: Remove cover, sprinkle shredded mozzarella and parmesan evenly over shells, then bake uncovered for 15 more minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil and extra parmesan if desired. Serve hot and enjoy this comforting, cheesy baked pasta dish!
Notes
- Eschallots / Shallots: Known as French onions with a sweeter, milder flavor than regular onions and distinct from Australian green onions.
- Tomato Passata: A smooth pureed tomato product best for sauces; can substitute with Hunt’s tomato sauce or pureed crushed tomatoes in the US.
- Spinach: Frozen chopped spinach offers convenience and retains nutrition; fresh spinach needs sautéing to wilt and draining excess moisture.
- Ricotta: Use full-fat ricotta for a creamy filling; low-fat tends to be dry and less ideal for stuffing.
- Jumbo Shells: Large grocery stores or Italian delis usually stock these; don’t precook shells to avoid stuffing difficulties—baking softens them perfectly.
- Leftovers: Store refrigerated up to 3 days or freeze. Reheat covered in microwave for best texture and flavor.
