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Baked Spinach And Ricotta Stuffed Shells Recipe

Spinach And Ricotta Stuffed Shells

Tender pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce and topped with melted mozzarella cheese. A comforting and classic Italian-American main course.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 830
Ingredients Method Notes

Ingredients
  

For the Pasta and Filling
  • 300 g large pasta shells conchiglioni
  • 500 g whole milk ricotta cheese
  • 200 g fresh spinach washed
  • 1 large free-range egg lightly beaten
  • 80 g Parmesan cheese finely grated, plus extra for topping
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper
For the Tomato Sauce
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 700 ml tomato passata
  • 1 tsp dried oregano
  • A small bunch of fresh basil leaves torn
  • 1 tsp caster sugar optional, to balance acidity
For the Topping
  • 150 g mozzarella cheese torn or grated

Method
 

  1. Start the Sauce: Heat the olive oil in a large saucepan or frying pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Simmer the Sauce: Pour in the tomato passata, add the dried oregano, and season with salt and pepper. Add the optional sugar if your tomatoes are a little sharp. Bring to a gentle simmer and let it cook for 15-20 minutes, stirring occasionally, until it has thickened slightly. Stir in the fresh basil leaves just before you're ready to assemble.
  3. Cook the Pasta Shells: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the conchiglioni and cook according to the packet instructions, but undercook them by about 2 minutes so they are very al dente. They will finish cooking in the oven. Drain carefully to avoid breaking them and set aside.
  4. Prepare the Spinach: Place the fresh spinach in a large colander and pour a kettle of boiling water over it to wilt it down. Once cool enough to handle, squeeze out all the excess liquid. This is a vital step! Finely chop the wilted spinach.
  5. Mix the Filling: In a large mixing bowl, combine the ricotta, the chopped spinach, the beaten egg, 80g of grated Parmesan, and the ground nutmeg. Season generously with salt and black pepper. Mix everything together until well combined. I find that using a fork works best to break up the ricotta and incorporate everything evenly.
  6. Assemble the Dish: Preheat your oven to 180°C (160°C fan). Spread about two-thirds of the tomato sauce evenly over the bottom of a large baking dish (roughly 20x30cm).
  7. Stuff the Shells: Using a teaspoon or a piping bag, carefully fill each cooked pasta shell with the spinach and ricotta mixture. Arrange the filled shells snugly in the baking dish on top of the sauce.
  8. Finish and Bake: Spoon the remaining tomato sauce over and around the shells. Scatter the torn mozzarella and the extra Parmesan cheese over the top. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top. Let it rest for 5 minutes before serving.

Notes

The dish can be assembled up to 24 hours in advance, covered, and refrigerated before baking. Serve with a side of garlic bread and a simple green salad.