Introduction
Stuffed shells are a delicious and comforting dish that combines the rich flavors of a homemade tomato sauce with a creamy filling of spinach and ricotta. This recipe showcases a generous amount of sauce, ensuring each shell is enveloped in a flavorful embrace. Perfect for feeding a crowd, stuffed shells are an excellent choice for family dinners or gatherings. Let’s dive into the ingredients you will need to create this delightful meal.
Detailed Ingredients with measures
Sauce (You need lots!):
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 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)
- 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
Filling:
- 250g / 8 oz frozen chopped spinach, thawed
- 500g / 1 lb ricotta, full fat please
- 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
Stuffed Shells:
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan, shredded
- Fresh basil and parmesan, for garnish (optional)
Prep Time
Preparation time for this stuffed shells recipe is approximately 30 minutes, allowing for ample opportunity to prepare the ingredients while enjoying the process of cooking.
Cook Time, Total Time, Yield
The cooking time for the stuffed shells is about 85 minutes, which includes 70 minutes of baking time, followed by an additional 15 minutes to melt the cheese on top. In total, you can expect the entire dish to take around 2 hours from start to finish. This recipe yields approximately 5 to 6 servings, depending on portion sizes and appetites.
Detailed Directions and Instructions
SAUCE:
Heat oil in a small pot over medium-high heat. Add finely chopped onion (or eschallots), minced garlic, bay leaf, dried thyme, and oregano. Sauté for 3 to 4 minutes until the onion is translucent.
Next, add tomato paste to the pot and cook for an additional minute.
Then, pour in the Chardonnay (or substitute with more vegetable stock), increase the heat to high, and let it simmer rapidly until most of the wine has evaporated (approximately 2 minutes).
Stir in the tomato passata, vegetable stock, white sugar, salt, and black pepper. Mix well and allow the sauce to simmer on low heat (uncovered) for 20 minutes while remaining hot.
FILLING:
Squeeze the thawed spinach tightly in your hands to remove excess water.
In a bowl, combine the squeezed spinach with the ricotta, finely shredded parmesan, shredded cheese, beaten egg, minced garlic, grated fresh nutmeg (if using), salt, and black pepper. Mix all the filling ingredients thoroughly until well combined.
ASSEMBLE & BAKE:
Preheat the oven to 200°C/400°F (or 180°C for fan-assisted ovens).
Stuff the uncooked jumbo pasta shells generously with the spinach and ricotta filling. Ensure the shells are filled completely.
Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 in) baking dish. Gently place the stuffed shells into the dish, ensuring that most of them are submerged in the sauce, while a few may remain above the surface.
Cover the baking dish with a baking tray or aluminum foil, then bake for 70 minutes.
After baking, check the shells to see if they are al dente; if they are not fully cooked, return them to the oven (covered) for a few more minutes. Once they are al dente, sprinkle with shredded mozzarella and parmesan cheese. Bake again for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve the stuffed shells hot, garnished with extra parmesan and fresh basil, if desired.
Notes
1. Eschallots / Shallots
Also known as French onions, shallots in the US look like baby onions with purple-skinned flesh, finer, and sweeter. They should not be confused with long green onions referred to as “shallots” in Australia.
2. Tomato Passata
This is pureed and strained plain tomatoes, sometimes labeled “tomato puree” in the US. It is readily available in Australian supermarkets and is excellent for making smooth sauces. Alternatives include crushed canned tomatoes blended into a puree.
3. Spinach
Frozen chopped spinach is recommended for convenience. If using fresh spinach, use about 500g (1 lb) and sauté it lightly with a bit of oil to wilt, then remove excess liquid before adding it to the filling.
4. Ricotta
Full-fat ricotta is preferable for a juicier and moister filling. Avoid low-fat options as they tend to be drier and more challenging to work with.
5. Jumbo Shells (Conchiglioni)
These are commonly found in large grocery stores in Australia. There is no need to pre-cook the shells; using uncooked shells makes it easier to stuff them.
6. Leftovers
Store leftovers in the refrigerator for up to 3 days or freeze. To reheat, thaw and microwave covered for best results.
Cook techniques
Sautéing
Heat olive oil in a pot over medium high heat. Add garlic, onion, bay leaf, thyme, and oregano. Cook until the onion is translucent.
Reducing
Add wine to the sautéed mixture and increase the heat to high. Let it simmer rapidly until most of the liquid evaporates.
Simmering
Combine tomato passata, vegetable stock, sugar, salt, and pepper with the reduced mixture. Stir and let it simmer on low heat, uncovered.
Squeezing
Take handfuls of thawed spinach and squeeze out excess water to ensure the filling is not watery.
Mixing
Combine squeezed spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg powder, and seasoning in a bowl. Mix until smooth.
Stuffing
Fill uncooked jumbo pasta shells with the prepared spinach ricotta filling generously.
Baking
Preheat the oven and layer stuffed shells in a baking dish with hot tomato sauce. Bake covered, then add cheese on top and bake until melted.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté about 500g of sliced spinach leaves until wilted, then squeeze out excess moisture before using.
What can I substitute for the white wine?
You can use additional vegetable stock in place of white wine if you prefer not to use alcohol.
How should I store leftovers?
Leftovers can be refrigerated for up to 3 days or frozen. Thaw and reheat in the microwave for the best results.
What types of cheese can I use for the filling?
You can use a variety of cheeses, such as mozzarella, Colby, cheddar, Gruyere, or Swiss for the filling, depending on your preference.
Can I prepare the dish ahead of time?
Yes, you can assemble the stuffed shells and store them in the refrigerator before baking. Just cover them tightly and bake when ready.
Conclusion
The stuffed pasta shells dish is a comforting and hearty meal that balances rich flavors with a creamy filling. The robust tomato sauce and flavorful ricotta-spinach mixture work together to create a satisfying dinner option that is sure to please everyone at the table. Whether served on special occasions or as a cozy weeknight dinner, this recipe brings warmth and satisfaction to any dining experience.
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