Ingredients Print

Check off ingredients as you go

Serves 6

• 400 g (14 oz) conchiglioni (jumbo pasta shells)

For the filling

• 800 g (1.75 lb) spinach leaves (frozen or fresh)
• 300 g (1⅓ cups) ricotta
• 2 Tbsp olive oil (or butter)
• 1 pinch nutmeg
• a few fresh basil leaves, finely chopped
• 1 large egg
• Salt, pepper
• 1 liter (4 cups) tomato sauce
• 100 g (1 cup) grated Parmesan (or another grated cheese such as mozzarella)

If you change the number of serving, consider adjusting cooking times!

This pasta dish is a nice change from the usual, and it’s generally a big hit with kids and grown-ups alike. It also looks beautiful when you bring it to the table.

Making the sauce

1. Start by making the tomato sauce. In a large saucepan, pour in the 2 Tbsp olive oil, add the onion cut into quarters, the garlic and the bay leaf. Sauté for a few moments until the onion starts to sizzle, then add the glass of water, the crushed tomatoes, the tomato paste and the basil leaves, and season with salt and pepper. Cover and simmer over medium heat for 30 minutes. You can blend it if you want a really smooth sauce, as in the eggplant parmigiana.

2. Meanwhile, if you are using frozen spinach, put it in a skillet with the olive oil (or butter) and cook until there is no liquid left. If it’s fresh, it will go faster.

3. In a large bowl, mix the spinach, which you will have chopped (with kitchen scissors, for example), the ricotta, the egg, a pinch of nutmeg, salt and pepper, and the chopped basil (if using).

Filling the conchiglioni

4. Cook the conchiglioni according to the package instructions (they need to be cooked enough, not too al dente), then stuff each shell. Pour the tomato sauce into a baking dish and arrange the shells in it, packing them in slightly.
5. Sprinkle with Parmesan or mozzarella and bake at 200°C (400°F) on the broil (grill) setting for 20 minutes, so the filling cooks through and the cheese turns golden.

Tips and variations

• These baked shells can absolutely be prepared ahead (the day before) and baked just before serving.
• If you don’t have time to make a tomato sauce, you can season a bottle of tomato passata with a little olive oil, garlic and basil; its consistency is perfect for this recipe.
• You can also fill these shells with all kinds of fillings:
• mushrooms and béchamel, using the recipe for conchiglioni baked in béchamel.
• bolognese, and why not swap the beef for veal? It’s delicious too!