Spinach ricotta stuffed shells

There’s no need to pre-cook shells before you stuff them. Such a pain messing around with hot floppy shells! Just bake in loads of sauce and they’ll cook in the oven. These jumbo shells, called conchiglioni in Italian, are stuffed with spinach and ricotta

Ingredients:

SAUCE (YOU NEED LOTS!):

▢2 tbsp olive oil

▢2 eschallots/shallots or 1 small onion , finely chopped (Note 1)

▢4 garlic cloves , finely minced

▢1 bay leaf , fresh (sub dried)

▢1/2 tsp each dried thyme
and oregano

▢1/3 cup tomato paste

▢700g / 25 oz tomato passata (US: tomato sauce) (Note 2)

▢4 cups vegetable stock/broth , low sodium

▢3/4 tsp salt

▢1 1/2 tsp white sugar

▢1/3 tsp black pepper

FILLING:

▢250g / 8 oz frozen chopped spinach , thawed (Note 3)

▢500g / 1 lb ricotta , full fat please (Note 4)

▢1/2 cup parmesan , finely shredded

▢1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!)

▢1 egg

▢1 large garlic clove , minced

▢Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)

▢3/4 tsp cooking / kosher salt

▢1/2 tsp black pepper

STUFFED SHELLS

▢250g / 8 oz jumbo pasta shells (conchiglioni) (Note 3)

▢1 1/2 cups shredded mozzarella

▢1/2 cup parmesan , shredded

▢Fresh basil and parmesan , for garnish (optional)

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