If you’re craving a dish that bursts with comforting flavors and homemade goodness, the Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe is just what you need. These giant pasta shells are perfectly tender and filled with a creamy mixture of ricotta and spinach, swimming in a rich, flavorful tomato sauce that will warm your heart and delight your taste buds. This recipe is a guaranteed crowd-pleaser, combining simple ingredients that come together in a way that feels special and satisfying every single time.
Ingredients You’ll Need
The beauty of this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe lies in its simplicity and the quality of ingredients. Each component plays a vital role—whether it’s creating a lush sauce, a creamy filling, or that perfect cheesy topping that melts just right.
- 2 tbsp olive oil: The base for sautéing aromatics, adding a fruity richness.
- 2 eschallots/shallots or 1 small onion, finely chopped: They provide a sweet, mild foundation to your sauce.
- 4 garlic cloves, finely minced: Adds that essential savory punch and depth.
- 1 bay leaf, fresh (or dried): Infuses a subtle earthy aroma that elevates the sauce.
- ½ tsp each dried thyme and oregano: These herbs bring a classic Italian flavor profile to the sauce.
- â…“ cup tomato paste: Concentrated tomato flavor that thickens and deepens the sauce.
- 700g / 25 oz tomato passata (tomato sauce): The heart of the sauce—smooth, fresh, and vibrant.
- â…“ cup Chardonnay or dry white wine (substitute with more stock): Adds complexity and a slight tang to the sauce.
- 4 cups vegetable stock/broth, low sodium: Builds volume and umami in the sauce without overpowering.
- ¾ tsp salt: Enhances all the flavors without making it salty.
- 1 ½ tsp white sugar: Balances acidity from the tomatoes.
- â…“ tsp black pepper: Adds a gentle heat that rounds out the spices.
- 250g / 8 oz frozen chopped spinach, thawed: The green goodness packed with nutrients and moisture for the filling.
- 500g / 1 lb full-fat ricotta: Creaminess and richness in every bite of the filling.
- ½ cup Parmesan, finely shredded: Sharpness and saltiness that marry beautifully in the filling and topping.
- 1 cup shredded cheese (Mozzarella or any preferred cheese): Melty, gooey texture that makes this dish irresistible.
- 1 egg: Binds the filling perfectly to hold shape after baking.
- 1 large garlic clove, minced: Boosts the flavor in the spinach ricotta mix without overpowering.
- Grated fresh nutmeg (a sprinkling) or 1/8 tsp nutmeg powder (optional): Adds a subtle warmth and complexity to the filling.
- ¾ tsp cooking/kosher salt and ½ tsp black pepper: Seasoning that perfects the filling’s taste.
- 250g / 8 oz jumbo pasta shells (conchiglioni): The star vessels for stuffing your delicious filling.
- 1 ½ cups shredded mozzarella: Extra melty cheese to top it all off with a golden crust.
- ½ cup Parmesan, shredded: Adds a crispy, flavorful topping.
- Fresh basil and Parmesan for garnish (optional): Lovely fresh touches to brighten and finish the dish.
How to Make Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe
Step 1: Prepare the Sauce
Start by heating olive oil in a large saucepan over medium heat. Add the finely chopped eschallots or onion and sauté until translucent and soft. Next, stir in the minced garlic, fresh bay leaf, dried thyme, and oregano, allowing the herbs to release their aroma. Mix in the tomato paste and cook briefly to deepen its flavor. Pour in the tomato passata and add Chardonnay or extra vegetable stock if you are skipping the wine, then bring to a simmer. Add the vegetable stock and season with salt, sugar, and black pepper. Let the sauce gently bubble for about an hour to develop a rich, balanced flavor and slightly thicken. Stir occasionally to prevent sticking.
Step 2: Cook the Pasta Shells
While your sauce is simmering, bring a large pot of salted water to a boil. Add the jumbo conchiglioni pasta shells and cook until just al dente, following package instructions carefully so they hold their shape but are still pliable for stuffing. Drain them carefully and rinse under cold water to stop cooking and cool enough to handle. Lay them out on a clean kitchen towel to avoid sticking as you prepare the filling.
Step 3: Make the Spinach Ricotta Filling
In a large bowl, combine the thawed and well-drained frozen spinach with full-fat ricotta, shredded Parmesan, your chosen shredded cheese, egg, minced garlic, a small sprinkle of fresh nutmeg (or nutmeg powder), salt, and pepper. Mix everything gently but thoroughly until you have a creamy, cohesive filling that’s bursting with flavor and texture.
Step 4: Stuff and Assemble
Preheat your oven to 180°C (350°F). Take each cooled shell and spoon a generous amount of the ricotta-spinach mixture into it, making sure they’re well filled. Spread half of your simmered tomato sauce over the bottom of a large baking dish, then neatly place the stuffed shells side by side. Cover the shells with the remaining sauce, then sprinkle the top with shredded mozzarella and Parmesan for a golden, bubbly crust.
Step 5: Bake to Perfection
Cover the dish with foil and place it in the preheated oven. Bake for about 40 minutes covered, then remove the foil and bake for an additional 15 minutes or until the cheese topping is melted and lightly golden. Let it rest for a few minutes once out of the oven to settle and enhance the flavors before serving.
How to Serve Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe
Garnishes
A sprinkle of fresh basil leaves just before serving adds a bright, fresh contrast to the rich and cheesy shells. A little more grated Parmesan on top can boost flavor and offer a lovely presentation. If you like, a drizzle of good quality olive oil over the top just before serving gives a subtle fruity finish that ties everything together beautifully.
Side Dishes
Serve these stuffed shells alongside a crisp green salad with a tangy vinaigrette to cut through the richness of the cheese and tomato sauce. Garlic bread or a rustic baguette also pairs perfectly, allowing you to mop up every last drop of that delicious sauce. Roasted or steamed seasonal veggies can add color and extra nutrition to balance your meal.
Creative Ways to Present
For entertaining, assemble the stuffed shells individually in mini baking dishes or ramekins for personalized servings. You can also try layering the filling and sauce in a glass casserole for a beautiful lasagna-inspired twist. Adding a scattering of toasted pine nuts on top before baking gives an unexpectedly delightful crunch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Ricotta Stuffed Shells keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors intensify and the dish reheats beautifully, making it a convenient and delicious option for next-day meals.
Freezing
You can freeze this stuffed shell dish unbaked or baked. For unbaked, assemble fully, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Bake directly from frozen with a little extra cooking time. For baked leftovers, portion and freeze in airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions gently in the microwave or oven to preserve the creamy texture and avoid drying out. Cover loosely with foil if using the oven and heat to about 175°C (350°F) for 15-20 minutes or until warmed through. Microwave on medium power in intervals, stirring to prevent hotspots.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully. Just be sure to sauté it first and squeeze out as much moisture as possible before mixing it with the ricotta to prevent watery filling.
What cheese is best for stuffing shells?
Ricotta is classic for a creamy filling, complemented by Parmesan for sharpness and mozzarella for meltiness. Feel free to experiment with other cheeses like Fontina, Gruyere, or even a bit of goat cheese for different flavor layers.
Is it possible to make this recipe vegetarian?
Yes! This entire recipe is vegetarian-friendly, using vegetable stock and no meat products. It’s hearty and satisfying even without meat, perfect for a delicious meatless meal.
Can I prepare the dish entirely ahead of time?
Definitely. You can prepare the sauce, filling, and cooked pasta shells ahead, then assemble and bake just before serving. This saves time and makes entertaining stress-free.
How do I prevent the shells from sticking?
Rinsing cooked shells with cold water and then laying them on a clean kitchen towel or sheet pan keeps them from sticking together. Be gentle so they don’t tear during handling.
Final Thoughts
The Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe is a cozy, comforting masterpiece that brings people together around the table. Its layers of creamy filling, luscious sauce, and golden cheesy topping make every bite feel like a warm hug. Whether you’re feeding family or impressing friends, this recipe is easy to love and even easier to share. Give it a try and watch it become one of your favorite go-to dishes!
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Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of spinach, ricotta cheese, and seasonings, all baked in a rich tomato sauce topped with mozzarella and parmesan cheeses. This hearty casserole serves 5 to 6 people, perfect for family dinners or gatherings.
Ingredients
Tomato Sauce
- 2 tbsp olive oil
- 2 eschallots (or 1 small onion), finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf (fresh, or substitute dried)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or additional vegetable stock)
- 4 cups low sodium vegetable stock/broth
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Stuffing
- 250g / 8 oz frozen chopped spinach, thawed and drained
- 500g / 1 lb full fat ricotta cheese
- 1/2 cup finely shredded parmesan cheese
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or any preferred blend)
- 1 egg
- 1 large garlic clove, minced
- Sprinkling of grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
Pasta and Topping
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Fresh basil and parmesan for garnish (optional)
Instructions
- Prepare the Sauce: In a large saucepan, heat olive oil over medium heat. Add the chopped eschallots or onion, garlic, and bay leaf, cooking until softened and fragrant. Stir in dried thyme and oregano, then add the tomato paste. Cook for a few minutes to deepen the flavor. Pour in the tomato passata and white wine, letting it simmer gently. Add vegetable stock, salt, sugar, and black pepper. Let the sauce simmer on low heat for about 45-60 minutes until thickened, stirring occasionally.
- Prepare the Stuffing: While the sauce simmers, thoroughly drain the thawed chopped spinach to remove excess moisture. In a large bowl, combine the spinach, ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), kosher salt, and black pepper. Mix well until all ingredients are evenly incorporated, forming a creamy filling mixture.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain carefully and rinse with cold water to stop cooking and make handling easier.
- Stuff the Pasta Shells: Using a spoon, fill each shell generously with the spinach and ricotta filling. Place the stuffed shells carefully in a baking dish in a single layer.
- Assemble the Dish: Pour the prepared tomato sauce evenly over the stuffed shells, ensuring they are well-covered. Sprinkle the top with shredded mozzarella and parmesan cheeses for a deliciously melty, cheesy crust.
- Bake the Stuffed Shells: Preheat your oven to 180°C (350°F). Cover the baking dish loosely with aluminum foil and bake for about 40 minutes. Remove the foil in the last 10 minutes to allow the cheese to brown lightly on top.
- Garnish and Serve: Once baked, remove from oven and let rest for a few minutes. Garnish with fresh basil leaves and additional parmesan cheese if desired. Serve warm and enjoy this hearty, comforting meal.
Notes
- Make sure to thoroughly drain the spinach after thawing to prevent watery filling and sauce.
- If you don’t have Chardonnay or white wine, use extra vegetable stock as a substitute.
- Use full-fat ricotta for best creamy texture and flavor.
- You can customize the shredded cheese blend according to your preference; mozzarella provides meltiness, while cheddar or gruyere add depth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the oven or microwave.
