Description
A hearty and comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in a rich homemade tomato sauce infused with herbs and garlic. Perfect for a family meal or special occasion, this recipe uses frozen spinach for convenience and requires no pre-cooking of the pasta shells, resulting in a moist, flavorful bake topped with melted mozzarella and parmesan cheese.
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 (sub dried)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (or tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or more 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 and excess water squeezed out
- 500g / 1 lb full fat ricotta cheese
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (mozzarella, Colby, cheddar, tasty, gruyere, or Swiss)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Stuffed Shells & Topping
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan, shredded
- Fresh basil and extra parmesan, for garnish (optional)
Instructions
- Make the Sauce: Heat olive oil in a small pot over medium-high heat. Add minced garlic, chopped onion or shallots, fresh bay leaf, dried thyme, and oregano. Sauté for 3 to 4 minutes until the onion is translucent. Stir in tomato paste and cook for another minute to develop flavor.
- Reduce the Wine: Pour in the white wine and increase heat to high. Let it simmer rapidly until mostly evaporated, about 2 minutes, concentrating the sauce flavors.
- Simmer Sauce: Add tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir to combine, then reduce heat to low and simmer uncovered for 20 minutes until slightly thickened and flavorful. Keep sauce hot for assembling.
- Prepare Filling: Squeeze excess water from thawed frozen spinach using your hands. In a bowl, combine the drained spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg if using, salt, and pepper. Mix thoroughly until well incorporated.
- Preheat Oven: Set your oven to 200°C (400°F), or 180°C (350°F) fan forced.
- Stuff Shells: Using your hands or a spoon, stuff each uncooked jumbo shell generously with the spinach ricotta filling. Fill them well so each shell is plump.
- Assemble in Baking Dish: Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Gently place the stuffed shells in the sauce, ensuring most are submerged, with some possibly poking above the surface.
- Bake Covered: Cover the dish with a baking tray or foil to retain moisture. Bake in the preheated oven for 70 minutes. This cooks the shells fully and melds flavors.
- Cheese and Finish Baking: Remove covering and sprinkle the top with shredded mozzarella and parmesan cheeses. Return to oven and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil and extra parmesan if desired. Serve hot as a comforting main course suitable for 5 to 6 people.
Notes
- Eschallots/Shallots: Also known as French onions, are sweeter and finer than regular onions. Not to be confused with long green onions sometimes called shallots in Australia.
- Tomato Passata: A smooth pureed strained tomato sauce, also called tomato puree. US Hunt’s tomato sauce or pureed canned crushed tomatoes can be used as substitutes.
- Spinach: Frozen chopped spinach is convenient. Fresh spinach can be used by wilting it with oil and squeezing out excess liquid.
- Ricotta: Use full-fat ricotta for best texture and moisture. Avoid low-fat ricotta as it is drier and less moist when baked.
- Jumbo Shells (Conchiglioni): No need to pre-cook shells as stuffing raw shells makes them easier to handle. The long bake in sauce cooks them perfectly.
- Leftovers: Store in fridge for up to 3 days or freeze. Reheat covered in microwave for best texture.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg
