Conchiglioni Pasta (Stuffed Jumbo Shells)
🇮🇹 Italy
Ingredients
- 20 to 22 jumbo conchiglioni pasta shells
- 24 oz tomato sauce (jarred or homemade)
- 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
- 1/2 teaspoon salt
- 1/4 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 (190°C).
- Cook the pasta shells in salted water for about 3-4 minutes less than the package instructions, until just al dente.
- Drain the shells with a slotted skimmer and place on a parchment-lined baking sheet to cool slightly.
- In a skillet over medium heat, warm the tomato sauce with the garlic and Italian seasoning for 3-4 minutes to let the flavors bloom. Remove from heat.
- Spread about 2 cups of the sauce into the bottom of a 9x13-inch baking dish, reserving 1 cup for later.
- In a bowl, combine the ricotta cheese, thawed spinach, egg, half the mozzarella, the Parmesan, oregano, salt, and black pepper to make the filling.
- Stuff each cooked shell with a spoonful of the ricotta filling and arrange them in the baking dish over the sauce.
- Spoon the reserved sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for about 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.
Notes
The original recipe source's instructions were cut off after starting the filling step; filling assembly and baking steps have been reconstructed based on standard stuffed shells preparation using the listed ingredients.
Source: amiraspantry.com