Theres 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 theyll cook in the oven.
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These jumbo shells, called conchiglioni in Italian, are stuffed with spinach and ricotta.
Serve with aMega Italian Saladandgarlic breadfor the perfect dinner.
Slipper suckers that they are, and they break so easily.
Theres no need to suffer through all that!
It 100% works.
Its the way Ive been cookingcannelloni/manicottiall my life.
The trick is simply to start with a large volume of watery sauce that the pasta shells cook in.
Not dissimilar to cooking pasta in a pot of boiling water, actually.
And by the end, that watery sauce reduces down into a lovely thick pasta sauce!
This method of cooking also deals with another pet-peeve of mine: dry pasta shells.
No worries about that here, we end up with plenty of tomato sauce for serving!
Sorry for being predictable?
But they go further.
Youll need 250g / 8 oz for this recipe which serves 5 generously, possibly 6.
(Let me remind you, I have a rather robust appetite!
My serving portions are not skimpy).
The spinach ricotta stuffing
Heres what you need for the stuffing.
Exactly the same combination I use forspinach ricotta cannelloni,spinach ricotta rollsand the fan-favourite spinach ricottarotolo.
For a meat option, use the beef filling inBeef Cannelloniinstead.
Tip for Australians: avoid Perfect Italiano tub in the fridge aisle of major supermarkets.
Its quite powdery and unpleasant.
My favourite is Paesanella which is sold at Harris Farms and over the deli counter at large supermarkets.
Shredded cheese A flavoured one is best, like cheddar, tasty, gruyere.
Save the mozzarella for the topping (which melts well but doesnt have that much flavour).
Parmesan dont skip this!
It adds extra savouriness and seasoning to the filling.
Just store bought finely shredded or grated is fine, or grate your own.
Garlic because it makes everything better
Egg for binding.
Nutmeg optional, but its a lovely touch.
I use it in almost all my spinach ricotta fillings.
The shells cook more evenly and when it finishes baking, youre left with a lovely smooth pasta sauce.
Readily available in Australian supermarkets nowadays, alongside pasta sauces.
Excellent for making smooth sauces rather than simmering for ages to breakdown crushed or diced tomato.
More on tomato passatahere.
Substitutes US Hunts tomato sauce is a perfect alternative.
Otherwise, use crushed canned tomato then puree (like I do forcannelloni/,manicotti).
EschalotsAlso known as French onions, and called shallots in the US.
They look like baby onions, but have purple-skinned flesh, are finer and sweeter.
Not to be confused with what some people in Australia call shallots ie the long green onions.
However, you cansubstitutewith a small onion.
Herbs and spices Fresh garlic, bay leaf, dried thyme and dried oregano.
Tomato paste To intensify the tomato flavour and thicken the sauce slightly.
White wine Adds depth of flavour / complexity into the sauce in a way only wine can!
Its only 1/3 of a cup and we simmer to cook out the alcohol.
Substitute with more stock, or just skip it.
Then assemble and bake!
Simmer 20 minutes Add the remaining ingredients then simmer on low for 20 minutes with the lid off.
Watery sauce!The sauce will be VERY watery and there will be loads.
You need it all the shells absorb most of that liquid.
Keep the sauce hot we want to use it hot.
Stuffing & bake
Stuffing Mix the spinach ricotta stuffing ingredients together.
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Stuffthe raw uncooked shells.
Else a knife, spoon whatever you find makes it easiest for you.
Assemble Pour the hot sauce into a 23 x 33cm / 9 x 13 baking dish.
Then gently place the pasta shells in.
They will be mostly submerged, some might semi-float.
Yes, really, it will take that long!
15 min bake, cheesed Remove the baking dish from the oven.
Sprinkle with cheese then bake for a further 15 minutes until bubbly and golden.
Serve!Scoop and serve.
Serve with a quickrocket balsamic salad(thats arugula, to those of you in the States!)
or if youre out to impress, aMega Italian Salad(it lives up to its name).
Add a side ofgarlic breadandtiramisuto finish, and thats pretty much my idea of a perfect dinner.
When am I coming over??
He really will eat anything.
