Spinach Ricotta Stuffed Shells (Conchiglioni)

Name: Spinach Ricotta Stuffed Shells (Conchiglioni)
Total time: 1 h
Yield: 5 servings
Cuisine: American-Italian, Italian, Western
Ingredients: 2 tbsp olive oil; 2 piece eschallots/shallots, finely chopped; 4 clove garlic cloves, finely minced; 1 piece bay leaf; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.33 cup tomato paste; 700 g tomato passata; 0.33 cup Chardonnay or other dry white wine; 4 cup low sodium vegetable stock; 0.75 tsp salt; 1.5 tsp white sugar; 0.33 tsp black pepper; 250 g frozen chopped spinach, thawed; 500 g full fat ricotta; 0.5 cup parmesan, finely shredded; 1 cup shredded cheese (mozzarella, cheddar, etc); 1 piece egg; 1 clove large garlic clove, minced; 0.125 tsp grated fresh nutmeg; 0.75 tsp cooking salt; 0.5 tsp black pepper; 250 g jumbo pasta shells (conchiglioni); 1.5 cup shredded mozzarella; 0.5 cup parmesan, shredded; 0.25 cup fresh basil and parmesan, for garnish

Uncooked jumbo pasta shells stuffed with a spinach ricotta filling and baked in loads of rich tomato sauce, so the shells absorb the flavour and stay saucy.

1h 5 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

798

Calories

43g

Protein

69g

Carbs

39g

Fat

Scale recipe

5 servings

Original recipe

Ingredients26 items

Produce

🧅eschallots/shallots, finely chopped2 piece

🧄garlic cloves, finely minced4 clove

🧄large garlic clove, minced1 clove

🌿fresh basil and parmesan, for garnish¼ cup

Dairy

🧀full fat ricotta500 g

🧀parmesan, finely shredded½ cup

🧀shredded cheese (mozzarella, cheddar, etc)1 cup

🥚egg1 piece

🧀shredded mozzarella1½ cup

🧀parmesan, shredded½ cup

Frozen

🥬frozen chopped spinach, thawed250 g

Pantry

🫒olive oil2 tbsp

🥫tomato paste⅓ cup

🥫tomato passata700 g

🍲low sodium vegetable stock4 cup

🍬white sugar1½ tsp

🍝jumbo pasta shells (conchiglioni)250 g

Spices

🌿bay leaf1 piece

🌿dried thyme½ tsp

🌿dried oregano½ tsp

🧂salt¾ tsp

🧂black pepper⅓ tsp

🌰grated fresh nutmeg0.13 tsp

🧂cooking salt¾ tsp

🧂black pepper½ tsp

Beverages

🍷Chardonnay or other dry white wine⅓ cup

Instructions

1
Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
2
Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
3
Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low (uncovered) for 20 minutes. Use while hot.
20:00 timer
4
Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.
5
Mix filling - Place spinach in a bowl with remaining filling ingredients. Mix well.
6
Preheat oven to 200°C/400°F (180°C fan).
7
Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
8
Assemble - Pour the hot tomato sauce in a 23 x 33 cm / 9 x 13" baking dish. Gently place the stuffed shells in - most will be submerged, some may poke above surface.
9
Bake - Cover with a baking tray (or foil) then bake for 70 minutes.
70:00 timer
10
Cheese it! Check the shells - they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.
15:00 timer
11
Serve, garnished with extra parmesan and basil if desired!

Free, no card required.

CuisineAmerican-Italian, Italian, Western