Spinach Ricotta Stuffed Shells (Conchiglioni)

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Prep Time
25m
Cook Time
1h 45m
Total Time
2h 10m
This Spinach Ricotta Stuffed Shells recipe is a delicious and hearty dish that is perfect for a family dinner. The jumbo pasta shells are filled with a creamy and flavorful ricotta and spinach mixture, then baked with a flavorful tomato sauce and topped with melted mozzarella and parmesan cheese.
Spinach Ricotta Stuffed Shells (Conchiglioni) Image
Recipe Options

Ingredients

Servings: 5
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Sauce (you Need Lots!)

Filling

Stuffed Shells

Steps

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Notes

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).

Nutrition Facts

  • Calories
    1,183kcal
    59%
  • Fat
    61g
    3%
  • Saturated Fat
    28g
    1%
  • Carbohydrates
    88g
    4%
  • Fiber
    8g
    0%
  • Sugar
    19g
    0%
  • Protein
    60g
    3%
  • Cholesterol
    183mg
    9%
  • Sodium
    1,649mg
    82%
Percent Daily Values are based on a 2,000 calorie diet.
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