Name: Spinach Ricotta Stuffed Shells (Conchiglioni)
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 5
Ingredients: Sauce (you need LOTS!):; 2 tbsp olive oil; 2 eschallots/shallots or 1 small onion , finely chopped (Note 1); 4 garlic cloves , finely minced; 1 bay leaf , fresh (sub dried); 1/2 tsp each dried thyme and oregano; 1/3 cup tomato paste; 700g / 25 oz tomato passata (US: tomato sauce) (Note 2); 1/3 cup Chardonnay or other dry white wine (sub more 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 (Note 3); 500g / 1 lb ricotta , full fat please (Note 4); 1/2 cup parmesan , finely shredded; 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!); 1 egg; 1 large garlic clove , minced; Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional); 3/4 tsp cooking / kosher salt; 1/2 tsp black pepper; Stuffed shells:; 250g / 8 oz jumbo pasta shells (conchiglioni) (Note 3); 1 1/2 cups shredded mozzarella; 1/2 cup parmesan , shredded; Fresh basil and parmesan , for garnish (optional)

1. Eschallots / shallots –Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.

2. Tomato passata – Pureed, strained plain tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making smooth sauces. More on tomato passata here.

Subs – USHunt’s tomato sauce is a perfect sub. Can also used crushed canned tomato then puree (like I do for cannelloni/,manicotti).

3. Spinach – I use frozen spinach for the convenience and also because I’m a sucker for the whole “snap frozen” thing. To use fresh, use about 500g/1 lb sliced spinach leaves or baby spinach leaves, saute with a little oil to wilt down and remove excess liquid. Cool then proceed with recipe.

4. Ricotta – Low fat ricotta is harder and drier, so it’s more difficult to pipe into the tubes plus once baked, is not as juicy and moist. Avoid Perfect Italian brand in tubs (Australia, Woolies, Coles etc), has an unpleasant powderiness about it, I find. My favourite is Paesanella.

5.Giant shells(conchiglioni)– available at large grocery stores in Australia these days (Woolies, Coles), also Harris Farms (Syd/Bris) and Italian / delis etc.No need to pre-cook – makes it a nightmare to stuff, the slippery suckers that they are! Just need loads of thin pasta sauce.

I know 250g/8z doesn’t sound like much but it really does serve 5 if not 6 people (with normal appetites).

6. Leftovers – refrigerate up to 3 days or freeze, thaw, then reheat covered in microwave for best results.

Nutrition per serving, assuming 5 servings (quite generous).

Spinach Ricotta Stuffed Shells (Conchiglioni)

Ingredients

Sauce (you Need Lots!)

Filling

Stuffed Shells

Steps

Notes

Nutrition Facts