Spinach Ricotta Stuffed Shells

Vegetarian 2 h 10 min 5 servings Medium 798 kcal

by Tavolino

Jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce until tender. A comforting Italian-style pasta bake that requires no pre-boiling of the pasta.

Ingredients

Olive oil 30 ml
Shallots 2
Garlic cloves 5
Bay leaf 1
Dried thyme 2.5 ml
Dried oregano 2.5 ml
Tomato paste 80 g
Tomato passata 700 g
Dry white wine 80 ml
Vegetable stock 1 l
Sugar 1.5 tsp
Salt 1.5 tsp
Black pepper 0.8 tsp
Frozen chopped spinach 250 g
Ricotta 500 g
Parmesan 100 g
Shredded cheese 100 g
Egg 1
Nutmeg 1 pinch
Jumbo pasta shells 250 g
Mozzarella 150 g

Preparation

1
Preheat the oven to 200°C.
2
Heat 30 ml olive oil in a pot. Sauté 2 shallots, 4 garlic cloves, 1 bay leaf, 2.5 ml thyme, and 2.5 ml oregano for 4 minutes.
3
Stir in 80 g tomato paste and cook for 1 minute.
4
Add 80 ml white wine, increase heat, and simmer for 2 minutes until reduced.
5
Pour in 700 g passata, 1 l stock, 1.5 tsp sugar, 0.75 tsp salt, and 0.3 tsp pepper. Simmer uncovered for 20 minutes.
6
Thaw 250 g spinach and squeeze out all excess water thoroughly.
7
Combine spinach, 500 g ricotta, 50 g parmesan, 100 g shredded cheese, 1 egg, 1 garlic clove, nutmeg, 0.75 tsp salt, and 0.5 tsp pepper in a bowl. Mix well.
8
Pour the hot tomato sauce into a 23x33 cm baking dish.
9
Stuff the 250 g raw jumbo pasta shells generously with the spinach-ricotta mixture.
10
Arrange the stuffed shells in the baking dish, ensuring most are submerged in the sauce.
11
Cover the dish with foil or a baking tray and bake for 70 minutes.
12
Remove cover, check if pasta is al dente. Sprinkle with 150 g mozzarella and 50 g parmesan.
13
Bake uncovered for another 15 minutes until the cheese is melted and golden.