- Eschallots / Shallots – Also called French onions and known as “shallots” in the US. They resemble small onions with purple-skinned flesh and have a finer, sweeter flavor. Don’t confuse them with what some Australians call “shallots,” which are actually long green onions.
- Tomato Passata – This is pureed, strained plain tomatoes, sometimes labeled as “tomato puree” in the US (for example, Mutti tomato passata available at Walmart). It’s widely found in Australian supermarkets alongside pasta sauces and is ideal for making smooth sauces. For substitutes, US Hunt’s tomato sauce works perfectly, or you can use crushed canned tomatoes pureed yourself (as I do for cannelloni or manicotti).
- Spinach – I prefer frozen spinach for convenience and its “snap frozen” quality. If using fresh spinach, about 500g (1 lb) of sliced or baby spinach leaves works; sauté them lightly with oil until wilted and excess liquid evaporates. Let cool before using in the recipe.
- Ricotta – Low-fat ricotta tends to be harder and drier, making it difficult to pipe into pasta shells and less moist after baking. Avoid brands like Perfect Italian sold in tubs in Australia (Woolworths, Coles), as they can have a powdery texture. My favorite brand is Paesanella.
Spinach & Ricotta Stuffed Shells
Spinach & Ricotta Stuffed Shells are a comforting baked pasta dish featuring tender pasta filled with creamy ricotta and spinach, smothered in flavorful tomato sauce and melted cheese. This classic Italian-American favorite offers endless customization and a perfect balance of hearty and fresh flavors for any occasion.
Ingredients
Sauce (you’ll need plenty):
- 2 tablespoons olive oil
- 2 shallots eschallots or 1 small onion, finely chopped (see Note 1)
- 4 garlic cloves finely minced
- 1 fresh bay leaf dried can be substituted
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700 grams 25 ounces tomato passata (tomato sauce in the US) (see Note 2)
- ⅓ cup Chardonnay or other dry white wine can substitute with extra stock
- 4 cups low-sodium vegetable stock or broth
- ¾ teaspoon salt
- 1½ teaspoons white sugar
- ⅓ teaspoon black pepper
Filling:
- 250 grams 8 ounces frozen chopped spinach, thawed (see Note 3)
- 500 grams 1 pound full-fat ricotta cheese (see Note 4)
- ½ cup finely shredded Parmesan cheese
- 1 cup shredded cheese of choice Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or any favorite
- 1 egg
- 1 large garlic clove minced
- A light sprinkling of freshly grated nutmeg or 1/8 teaspoon nutmeg powder optional
- ¾ teaspoon kosher or cooking salt
- ½ teaspoon black pepper
Stuffed Shells:
- 250 grams 8 ounces jumbo pasta shells (conchiglioni) (see Note 3)
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
Sauce:
- Heat the oil in a small pot over medium-high heat. Add the garlic, onion, bay leaf, thyme, and oregano, and cook for 3 to 4 minutes until the onion becomes translucent. Stir in the tomato paste and cook for another minute.
- Add the wine, increase the heat to high, and let it simmer vigorously until most of the wine has evaporated, about 2 minutes.
- Pour in the tomato passata, vegetable stock, sugar, salt, and pepper. Stir well and simmer uncovered on low heat for 20 minutes. Use the sauce while it’s hot.
Filling:
- Take handfuls of the thawed spinach and squeeze out as much excess water as possible.
- In a bowl, combine the drained spinach with the rest of the filling ingredients. Mix thoroughly until well blended.
Assemble & Bake:
- Preheat your oven to 200°C (400°F), or 180°C if using a fan-assisted oven.
- Stuff the uncooked jumbo pasta shells generously with the spinach and ricotta filling—fill them fully!
- Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells gently in the sauce—most will be submerged while a few may stick out above the surface.
- Cover the dish with a baking tray or foil and bake for 70 minutes.
- Check the shells to see if they are al dente; if not, return to the oven covered until they reach the desired texture. Then sprinkle shredded mozzarella and Parmesan cheese over the shells. Bake for an additional 15 minutes until the cheese has melted and is bubbly.
- Serve warm, garnished with extra Parmesan cheese and fresh basil if desired.