Spinach Ricotta Stuffed Shells

By RecipeTin Eats · 75 min

Ingredients

Instructions

1. Heat the olive oil in a small pot over medium-high heat. Add the garlic, onion, bay leaf, thyme and oregano and cook 3–4 minutes until the onion is translucent. Add the tomato paste and cook 1 minute.
2. Add the wine, raise the heat to high and boil hard until mostly evaporated, about 2 minutes.
3. Add the passata, stock, sugar, salt and pepper. Stir, then simmer uncovered on low for 20 minutes. Use while hot.
4. Squeeze excess water out of the thawed spinach by handfuls.
5. Put the spinach in a bowl with the remaining filling ingredients and mix well.
6. Heat the oven to 200°C/400°F (180°C fan).
7. Stuff the uncooked shells full with the spinach ricotta filling.
8. Pour the hot tomato sauce into a 23 x 33 cm / 9 x 13 inch baking dish. Lay the stuffed shells in gently; most should be submerged.
9. Cover with a baking tray or foil and bake for 70 minutes.
10. Check that the shells are al dente. If not, return them to the oven, covered. Sprinkle with mozzarella, then parmesan, and bake 15 minutes until melted.
11. Serve, garnished with extra parmesan and basil if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseParmesan cheeseMozzarella cheeseSpinachTomato paste