Conchiglioni (Stuffed Pasta Shells)
🇮🇹 Italy
Ingredients
- 20-22 jumbo conchiglioni pasta shells
- 24 oz jarred tomato sauce (or 3 cups homemade sauce)
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 8 oz low-moisture mozzarella cheese, shredded, divided
- 10 oz frozen spinach, thawed and drained
- 15 oz whole milk ricotta cheese
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 4 oz Parmesan cheese, shredded, plus extra for garnish
- Chopped fresh parsley or basil, for garnish
Steps
- Preheat the oven to 375°F.
- Cook the pasta shells in salted water for about 3-4 minutes less than package instructions, until just al dente.
- Drain the shells and place them on a parchment-lined baking sheet to cool slightly.
- In a skillet over medium heat, combine tomato sauce, garlic, and Italian seasoning. Warm for 3-4 minutes to let the flavors meld, then remove from heat.
- Spread about 2 cups of the sauce in the bottom of a 9x13-inch baking dish, reserving 1 cup for later.
- In a bowl, mix ricotta cheese, thawed spinach, egg, oregano, salt, pepper, half of the mozzarella, and the Parmesan cheese until well combined.
- Stuff each pasta shell with a spoonful of the ricotta filling and arrange them in the baking dish over the sauce.
- Spoon the reserved 1 cup of sauce over the stuffed shells.
- Sprinkle the remaining mozzarella cheese over the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with extra Parmesan and chopped parsley or basil before serving.
Source: amiraspantry.com