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.

WATCH STEP-BY-STEP VIDEO HERE

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.

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