Spinach and Ricotta Stuffed Pasta Shells (Conchiglioni)
Total time 35 minutes | Serves 4 |
Ingredients
250g pasta shells
250g frozen spinach
500g fresh ricotta
1 egg
40g parmesan cheese, divided
1 tablespoon fresh basil, roughly chopped
1/2 teaspoon lemon zest
1/8 teaspoon nutmeg
1/2 teaspoon chilli flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
45g mozzarella cheese, shredded
375g pasta sauce
Method:
Step 1: Preheat oven to 185°C. Bring a large pot of salted water to boil and cook pasta shells until al dente.
Step 2: Meanwhile, defrost spinach, then place in paper towel and squeeze out all excess liquid until dry.
Step 3: Place spinach in a large bowl with the ricotta, egg, 30g parmesan, basil, lemon zest, nutmeg, chilli, salt and pepper. Mix thoroughly to combine.
Step 4: Pour ~1/2 cup (125g) of pasta sauce into a large baking tray or oven-proof pan. Fill each pasta shell with ~1 tablespoon of the ricotta mixture, then pour the remaining sauce on top.
Step 4: Sprinkle with mozzarella and remaining parmesan, then cover with aluminium foil and bake for 15-20 minutes, or until golden.
Notes:
I recommend removing the aluminium foil at the final 5 minutes to allow the cheese to become golden. However, keep an eye on the pasta shells as we don’t want them to dry out.
I recommend using a high-quality pasta sauce for this recipe, as it really helps bring the dish together. Feel free to make your own, or use your favourite store-bought option.