Ricotta and Spinach Stuffed Conchiglioni

Conchiglioni are large, shell-shaped pasta perfect for stuffing, baking, or serving with hearty sauces. Made from premium durum wheat semolina and bronze-die cut for a rough surface that holds flavour beautifully.

Ingredients

Sauce

Filling

  • 250g frozen chopped spinach (or use fresh spinach and give it a quick steam)
  • 500g ricotta
  • 1 cup shredded cheese 
  • 1 egg
  • 1 large garlic clove grated
  • Grated fresh nutmeg (just a sprinkling) 
  • 3/4 tsp cooking / kosher salt

  • 1/2 tsp black pepper

Stuffed shells

Instructions

Sauce

  1. Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion,, 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 tomato and onion can, stock, sugar, salt and pepper. Stir then simmer on low *(uncovered) for 20 minutes. Use while hot.

Filling

  1. Squeeze spinach – Grab handfuls of spinach and squeeze out excess water.  Cut into small pieces

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

Assemble & Bake

  1. Preheat oven to 200°C/400°F (180°C fan).
  2. Stuff – Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
  3. 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.
  4. Bake – Cover with a baking tray (or foil) then bake for 70 minutes.

  5. Cheese it! Check the shells – they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella. Bake 15 minutes until melted.

Serve, garnished with basil if desired!

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