Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with three cheeses, basil and spinach

If you like cannelloni, you will love these. A crowd pleasing and comforting recipe that’s easy to prepare. It’s also great for cheese eating vegetarians, so perfect for dinner parties. Made with three cheeses, ricotta, mozzarella and Pecorino. The spinach is first sautéed with a little garlic mixed with ricotta, mozzarella and Pecorino cheese. There’s also herbs, basil and parsley. They are baked in a tomato marinara sauce and topped with more cheese goodness. Reheat them the next day and they will taste even nicer! So make a large batch! Enjoy my Spinach and Ricotta Stuffed Shells also known as Conchiglioni.

Ingredients

20 large pasta shells (plus a few spares)
2 garlic cloves
4 cups packed - 8oz - 230g fresh spinach leaves
12oz – 340g drained ricotta cheese (buy it or see my recipe)
1 ½ cups - 4oz - 120g shredded mozzarella cheese
1 ½ cups - 4.5oz - 135g grated Pecorino or Parmesan cheese
1 egg
1 handful fresh basil, finely chopped
2 tbsp chopped parsley.
2 cups marinara sauce (buy it or see my recipe)
1 cup olive oil

Steps

Step 1
Preheat the oven to 375°F – 190°C
Step 2
Cook the pasta al dente, see package directions. Drain, refresh in cold water and set aside.
Step 3
In a large pan over medium high heat add olive oil. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about one minute. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt, about 2 minutes. Remove from the heat and let cool.
Step 4
In a mixing bowl, stir together the cooled spinach, ricotta, mozzarella, Pecorino cheese, beaten egg, shredded basil, chopped parsley plus salt and pepper, mix well until thoroughly combined.
Step 5
Pour 1½ cups of the marinara sauce into the bottom of a baking dish. Sprinkle with grated Pecorino cheese.
Step 6
Using a spoon, stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place over the sauce in the baking dish.
Step 7
Cover with the remaining sauce and over each one, sprinkle Pecorino cheese then mozzarella.
Step 8
Bake in oven for 20-25 minutes at 375°F – 190°C until the top begins to brown and the sauce begins the bubble. Serve warm to hot with fresh basil leaves.

Recipe tags: Conchiglioni, Stuffed Pasta Shells

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