Spinach Ricotta Stuffed Shells (Conchiglioni)
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RecipeTin Eats · by Nagi★ 5.0 (91)

Spinach Ricotta Stuffed Shells (Conchiglioni)

NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 84%
CARBS 68G35% OF CAL
11G FIBER42G OTHER16G TOTAL SUGAR
FAT 37G43% OF CAL
19G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Jumbo pasta shells stuffed with spinach, ricotta, and parmesan, baked in a rich tomato sauce. Vegetarian, comforting, and packed with cheese flavor.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 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
  • 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
  • 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))
PREP
25M
SODIUM
1995MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.