https://www.copymethat.com/r/UMIQq1H36/spinach-ricotta-stuffed-shells/
135803365
Hw7aGFj
UMIQq1H36
2024-04-28 01:21:41
Spinach Ricotta Stuffed Shells
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Ingredients
- subheading: 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)
- ½ tsp each dried thyme and oregano
- ⅓ cup tomato paste
- 700g / 25 oz tomato passata (US: tomato sauce) (Note 2)
- ⅓ cup Chardonnay or other dry white wine (sub more stock)
- 4 cups vegetable stock/broth , low sodium
- ¾ tsp salt
- 1 ½ tsp white sugar
- ⅓ tsp black pepper
- subheading: FILLING:
- 250g / 8 oz frozen chopped spinach , thawed (Note 3)
- 500g / 1 lb ricotta , full fat please (Note 4)
- ½ 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 ⅛ tsp nutmeg powder (optional)
- ¾ tsp cooking / kosher salt
- ½ tsp black pepper
- subheading: STUFFED SHELLS:
- 250g / 8 oz jumbo pasta shells (conchiglioni) (Note 3)
- 1 ½ cups shredded mozzarella
- ½ cup parmesan , shredded
- Fresh basil and parmesan , for garnish (optional)
Steps
Directions at recipetineats.com
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