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“Big Shells” Stuffed with Ricotta, Mascarpone, and Spinach

“Big Shells” Stuffed with Ricotta, Mascarpone, and Spinach Recipe

  • 1 can (28 ounces) plum tomatoes in their own juice
  • 1 small carrot
  • ½ small onion
  • 3 or 4 large fresh basil leaves (if unavailable, omit)
  • 2 tablespoons virgin olive oil
  • 1¼ pounds (2½ cups) ricotta cheese
  • 1¼ pounds fresh spinach
  • Scant ¼ teaspoon salt, for cooking spinach
  • 1 egg, lightly beaten
  • ½ cup freshly grated parmigiano
  • Scant 1/8 teaspoon nutmeg, preferably freshly grated
  • ¼ teaspoon salt
  • Freshly milled black pepper to taste
  • 1½ tablespoons salt, for cooking pasta
  • 8 ounces conchiglioni pasta (“big shells”) or giant nidi (“nests”)
  • 2 to 4 tablespoons freshly grated parmigiano, for sprinkling over pasta
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 536kcal (27%)
Total Fat 26g (40%)
Saturated Fat 13g (63%)
Cholesterol 110mg (37%)
Total Carbohydrate 49g
Dietary Fiber 6g
Sugars 7g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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