Conchiglioni are a type of pasta especially suited for stuffing and the blog already features the recipe for stuffed shells with ground meat, peas, and mozzarella in white sauce.
Today, however, I’ll show you the recipe for baked stuffed shells with ricotta and spinach, topped with tomato sauce and béchamel, a perfect dish for Sunday lunch or various holidays that require a more sumptuous menu.
They are delicious right out of the oven, but I assure you they are even more delicious when reheated in a pan, in the evening or the next day, so I recommend making plenty.
Now take a minute to read the recipe and then…let’s cook and eat!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 24.7 oz tomato puree
- 1 cup cow's milk ricotta
- 1 cup spinach, cooked, boiled
- 1 cup fiordilatte
- 10.6 oz conchiglioni
- 0.85 cup béchamel
- 1 clove garlic
- to taste extra virgin olive oil
- A few leaves basil (fresh)
- to taste black pepper (ground)
- 2 oz grated Parmesan cheese
Tools
- 1 Pan
- 1 Frying Pan
- 1 Bowl
- 1 Pot
- 1 Baking Dish
- 1 Scissors
- 1 Ladle
- 1 Colander
Steps
To prepare the baked stuffed shells with ricotta and spinach, you will need just a little time but the execution is really simple.
The first step is to prepare a simple tomato sauce seasoned with oil, salt, and fresh basil. Let it simmer for 20 minutes over low heat.
While the sauce is cooking, heat a little oil in a pan and sauté a clove of garlic. Then add the previously cooked and well-drained spinach. Let them sauté for a few minutes, adding a pinch of salt, and once ready, remove the garlic.
Transfer the spinach to a bowl and, with the help of kitchen scissors, chop them.
Add also the ricotta, grated Parmesan cheese, and ground black pepper to the bowl.
Give a first mix to start combining the ingredients, then add the cubed fiordilatte (well-drained) and 1/3 of the béchamel. Mix again.
In the meantime, cook the shells in plenty of salted water and drain them very al dente (calculate 2/3 of the cooking time indicated on the package). Empty the shells of any accumulated cooking water.
At this point, it’s time to assemble everything. In a baking dish, place a couple of ladles of tomato sauce to cover the bottom and a couple of tablespoons of béchamel.
Start filling the shells with the ricotta and spinach mixture. For this operation, you can use a spoon or a piping bag.
As they are ready, place the shells in the baking dish.
Finally, cover the shells with a few more ladles of sauce, the remaining béchamel, and a sprinkle of grated cheese.
Bake your stuffed shells with ricotta and spinach in a preheated static oven at 392°F for 20 minutes, then activate the grill for 5 minutes or until a nice golden crust forms on the surface.
