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Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells

This Easy Spinach and Ricotta Stuffed Shells recipe is a cozy, comforting dish perfect for any dinner occasion.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: Italian
Calories: 798
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Ingredients
  • 2 tbsp olive oil
  • 2 pieces eschallots/shallots or small onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 leaf bay leaf, fresh
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.33 cup tomato paste
  • 700 g tomato passata 25 oz
  • 0.33 cup Chardonnay or other dry white wine
  • 4 cups vegetable stock, low sodium
  • 0.75 tsp salt
  • 1.5 tsp white sugar
  • 0.33 tsp black pepper
Filling Ingredients
  • 250 g frozen chopped spinach, thawed 8 oz
  • 500 g ricotta, full fat 1 lb
  • 0.5 cup parmesan, finely shredded
  • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
  • 1 piece egg
  • 1 clove garlic, minced large
  • 0.125 tsp nutmeg powder or grated fresh nutmeg (optional)
  • 0.75 tsp cooking / kosher salt
  • 0.5 tsp black pepper
Pasta Ingredients
  • 250 g jumbo pasta shells (conchiglioni) 8 oz
  • 1.5 cups shredded mozzarella
  • 0.5 cup parmesan, shredded
  • Fresh basil and parmesan, for garnish optional

Equipment

  • pot
  • baking dish
  • mixing bowl

Method
 

Sauce Preparation
  1. Heat oil in a small pot over medium-high heat. Add garlic, onion, bay leaf, thyme, and oregano. Cook for 3–4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
  2. Add wine, increase heat to high, and let it simmer rapidly until mostly evaporated (about 2 minutes).
  3. Add passata, stock, sugar, salt, and pepper. Stir then simmer on low uncovered for 20 minutes. Use while hot.
Filling Preparation
  1. Squeeze spinach to remove excess water.
  2. Place spinach in a bowl with remaining filling ingredients. Mix well.
Assembly and Baking
  1. Preheat the oven to 200°C/400°F (180°C fan).
  2. Stuff uncooked shells with spinach ricotta filling.
  3. Pour the hot tomato sauce into a 23 x 33 cm / 9 x 13" baking dish. Gently place the stuffed shells in—most will be submerged, some may poke above the surface.
  4. Cover with a baking tray or foil then bake for 70 minutes.
  5. Check the shells; they should be al dente. If not, return to the oven, covered. Sprinkle with mozzarella then parmesan. Bake for 15 minutes until melted.
  6. Serve, garnished with extra parmesan and basil if desired.

Nutrition

Serving: 1servingCalories: 798kcalCarbohydrates: 69gProtein: 43gFat: 39gSodium: 1716mgFiber: 8gSugar: 14g

Notes

For an extra flavor boost, consider adding sautéed mushrooms or fresh herbs to the filling. This dish is perfect for meal prep and can be stored in the refrigerator for up to three days.

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