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Spinach Ricotta Stuffed Shells (Conchiglioni)

Name: Spinach Ricotta Stuffed Shells (Conchiglioni)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 5 servings
Ingredients: 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)

5 servings

porciones

25 minutes

tiempo activo

1 hour

tiempo total

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Ingredientes

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)

Instrucciones

Sauce:

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.

Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).

Simmer - Add passata, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.

Filling:

Squeeze spinach - Grab handfuls of spinach and squeeze out excess water.

Mix filling - Place spinach in a bowl with remaining Filling ingredients. Mix well.

Assemble & Bake:

Preheat oven to 200°C/400°F (180°C fan).

Stuff - Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!

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.

Bake - Cover with a baking tray (or foil) then bake for 70 minutes.

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.

Serve, garnished with extra parmesan and basil if desired!

Nutrición

Tamaño de la Porción

407 g

Calorías

798 kcal

Grasa Total

39 g

Grasa Saturada

20 g

Grasa No Saturada

15 g

Grasa Trans

0.004 g

Colesterol

145 mg

Sodio

1716 mg

Carbohidratos Totales

69 g

Fibra Dietética

8 g

Azúcares Totales

14 g

Proteína

43 g