Spinach Ricotta Stuffed Conchiglie (Print Version)
Jumbo shells filled with spinach, ricotta, and Parmesan, baked in a savory tomato sauce for comforting Italian flavors.
# What You'll Need:
→ Pasta
01 - 8.8 oz jumbo conchiglie pasta shells
→ Filling
02 - 14 oz fresh spinach or 9 oz frozen spinach, thawed
03 - 8.8 oz ricotta cheese
04 - 2.1 oz grated Parmesan cheese
05 - 1 large egg
06 - 1 garlic clove, minced
07 - 1/4 teaspoon ground nutmeg
08 - Salt, to taste
09 - Black pepper, to taste
→ Tomato Sauce
10 - 1 tablespoon olive oil
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 24 fl oz passata (sieved tomatoes)
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt, to taste
17 - Black pepper, to taste
→ Topping
18 - 2.1 oz grated mozzarella cheese
19 - 0.7 oz grated Parmesan cheese
20 - Fresh basil leaves, optional for garnish
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - Boil the pasta shells in a large pot of salted water until just al dente, approximately 2 minutes less than package instructions. Drain and place on a towel to cool.
03 - Wilt fresh spinach in a dry skillet for 2 to 3 minutes. Cool slightly and squeeze out excess moisture. Finely chop the spinach.
04 - In a mixing bowl, combine chopped spinach, ricotta, grated Parmesan, egg, minced garlic, ground nutmeg, salt, and black pepper. Mix thoroughly until well incorporated.
05 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in passata, dried oregano, sugar, salt, and black pepper. Simmer gently for 10 minutes, stirring occasionally.
06 - Spread half of the tomato sauce evenly over the bottom of a large baking dish. Fill each pasta shell with the ricotta-spinach mixture using a spoon or piping bag, then arrange the shells in the dish.
07 - Pour the remaining tomato sauce over the stuffed shells. Sprinkle grated mozzarella and additional grated Parmesan evenly on top.
08 - Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the sauce is bubbly and cheese is golden.
09 - Garnish with fresh basil leaves if desired. Serve warm.
# Expert Tips:
01 -
- Every bite is packed with that luxurious ricotta-and-spinach combination without any of the fussy layering that lasagna demands.
- The whole thing comes together in an hour, which means you can have restaurant-quality comfort food on a weeknight without stress.
- It's a sneaky way to eat vegetables that doesn't feel virtuous or nutritious—just pure Italian deliciousness.
02 -
- Squeezing the moisture out of the spinach is non-negotiable—if you skip this step, your filling becomes soupy and the shells tear when you try to fill them.
- Slightly undercooking the pasta shells is what prevents them from becoming mushy after they bake in the sauce and heat for another 35 minutes.
- The nutmeg is subtle but essential; it's what makes people pause and ask what the secret ingredient is, so don't leave it out even though it seems like a weird choice.
03 -
- If you make this ahead, assemble everything but don't bake it until later—cover it and refrigerate for up to 24 hours, then add 10 extra minutes to the baking time since it goes in cold.
- A piping bag fitted with a wide round tip makes filling the shells so much faster and less frustrating than a spoon, and your hands stay cleaner.