Description
Spinach Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of spinach, ricotta, Parmesan, and egg, all baked in a rich tomato sauce until bubbly and golden. This hearty, flavorful meal is perfect for family dinners or special occasions, delivering a satisfying combination of textures and tastes with a homemade tomato sauce base and a cheesy topping.
Ingredients
Tomato Sauce
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (substitute dried if needed)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or substitute with 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 and excess water squeezed out
- 500g / 1 lb full fat ricotta cheese
- 1/2 cup finely shredded Parmesan cheese
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or mix)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (a sprinkling) or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Pasta & Topping
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
- Make the Tomato Sauce: Heat olive oil in a small pot over medium-high heat. Add minced garlic, chopped onion or shallots, bay leaf, thyme, and oregano. Sauté for 3 to 4 minutes until onions turn translucent. Stir in the tomato paste and cook for another minute to develop flavor.
- Reduce the Wine: Pour in the white wine, increase heat to high, and let it simmer rapidly until mostly evaporated, about 2 minutes, intensifying the sauce's flavor.
- Simmer the Sauce: Add tomato passata, vegetable stock, sugar, salt, and black pepper. Stir to combine and simmer uncovered on low heat for 20 minutes. Keep the sauce hot and ready for assembling.
- Prepare the Filling: Squeeze handfuls of thawed spinach to remove excess water thoroughly. In a bowl, combine the drained spinach with ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix well until evenly incorporated.
- Preheat Oven: Set your oven to 200°C/400°F (180°C fan) to ready for baking.
- Stuff the Pasta Shells: Take the uncooked jumbo pasta shells and fill each generously with the spinach and ricotta filling, making sure they are full and well-packed.
- Assemble in Baking Dish: Pour the hot tomato sauce into a 9 x 13 inch (23 x 33 cm) baking dish. Gently place the stuffed shells into the sauce, submerging most of them while a few may stick out above the surface.
- Bake Covered: Cover the dish tightly with a baking tray or aluminum foil and bake in the preheated oven for 70 minutes, allowing the pasta to cook and flavors to meld.
- Add Cheese Topping: Remove the cover and check if the shells are al dente. If not, return to oven covered for additional time. Once ready, sprinkle shredded mozzarella and Parmesan over the top.
- Final Bake: Bake uncovered for another 15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Serve: Garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve warm for a delicious, hearty meal.
Notes
- Note 1: Eschallots (French shallots) add a milder onion flavor but can be substituted with small onion if unavailable.
- Note 2: Tomato passata is a smooth tomato sauce commonly found in supermarkets; tomato sauce can be used but avoid varieties with added herbs or spices.
- Note 3: Thaw the frozen chopped spinach completely and squeeze out all excess water to prevent watery filling.
- Note 4: Use full-fat ricotta for a creamier filling and better texture.
- You can substitute white wine with more vegetable stock if preferred or to keep the dish alcohol-free.
- If jumbo shells are unavailable, large manicotti tubes can be substituted but size and cooking time may vary slightly.
- Covering the dish while baking ensures the pasta cooks through and stays moist.
- Use a combination of your favorite shredded cheeses to customize the filling and topping flavors.
