Go Back

Stuffed Conchiglioni (Giant pasta shells)

Great for a mid week meat free dinner
Print Recipe
Prep Time 1 hr
Cook Time 45 mins

Ingredients
  

For the Stuffed pasta

  • 16 Conchiglioni Plus a few more as some will split!
  • 2 tbsp Olive Oil
  • 2-3 Cloves Fresh garlic, crushed
  • 2 x 250g Tubs of ricotta
  • 6-7 Blocks Frozen spinach, defrosted and any liquid removed by squeezing in your hand Or substitute for around a half bag of fresh spinach
  • 100g Shredded mozzarella
  • 50 g Parmesan or other hard cheese
  • 1 Egg
  • Few leaves of fresh basil
  • 1 tsp Salt
  • 1/2 tsp Fresh ground black pepper

For the tomato sauce

  • 2 400g Tins Chopped Tomatoes Or plum Tomatoes
  • 1 Spig Fresh basil
  • 1 Small onion, finely chopped
  • 2 tbsp Olive oil
  • 1 tsp Oregano
  • 1 Pinch Salt

Instructions
 

Making the tomato sauce

  • Heat the olive oil in a medium saucepan over a low to medium heat
  • Gently Sautee the diced onion until translucent and golden in colour
  • Add the garlic and cook out for around 5 minutes
  • Add the fresh and dried herbs and the seasoning, mix well
  • Increase the heat and add both cans of tomatoes
  • Once the sauce comes to a boil, cover and reduce the heat for a slow, steady simmer for 30 mins. Stir occasionally
  • Remove the lid and continue to simmer for another 15mins then remove from heat and allow to cool
  • The sauce can be used like this or for a smooth sauce just blend with a hand blender.

Making the stuffed Pasta

  • Par boil the pasta for around two thirds of the recommended time, cool under running water. This should give a 'al dente' pasta that can be stuffed with too many breaking.
  • In a large mixing bowl stir together the Ricotta, Spinach, Mozzarella, egg, basil and salt and pepper
  • Add a layer of tomato sauce to the base of a 12 x inch baking dish
  • Stuff each pasta shell with a tablespoon or two of the ricotta mixture. Keeping hands wet during this process can reduce the amount of mess!
  • Arrange the shells in a single layer on top of the tomato sauce
  • Cover with the remaining sauce and and bake covered in a layer of tin foil for 25 minutes
  • Remove the tin foil and bake until the top begins to brown, serve with fresh bread for a simple meal

Notes

Making the sauce ahead of time greatly reduces the time to prepare this dish, it can even be frozen!
For a simple pizza sauce just follow the recipe above but do not cover whilst simmering, this will result in a thicker, richer sauce.