Baked Conchiglioni Pasta Shells with Spinach and Ricotta

Baked conchiglioni pasta shells filled with a creamy mixture of spinach and ricotta are a classic Italian-inspired dish that is comforting, satisfying, and perfect for family dinners or entertaining guests. Each pasta shell is generously stuffed, then baked in rich tomato sauce and topped with cheese for a hearty, flavorful meal.

Why You’ll Love This Recipe

This recipe combines the best of both worlds: a creamy, savory filling and a rich tomato sauce, all wrapped in tender pasta. It is easy to prepare, makes an impressive presentation, and is ideal for making ahead of time. Whether you are cooking for a weeknight meal or a special occasion, these baked shells are guaranteed to please everyone at the table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Conchiglioni (large pasta shells)
• Ricotta cheese
• Fresh spinach (or frozen, thawed and drained)
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Egg
• Garlic, minced
• Onion, finely chopped
• Olive oil
• Marinara or tomato sauce
• Salt
• Black pepper
• Nutmeg (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Cook the conchiglioni pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add garlic and cook for an additional minute.
4. Add the spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
5. In a mixing bowl, combine ricotta cheese, cooked spinach mixture, Parmesan cheese, egg, salt, black pepper, and a pinch of nutmeg.
6. Spread a layer of marinara sauce on the bottom of a baking dish.
7. Fill each pasta shell with the ricotta-spinach mixture and place them in the baking dish.
8. Top the filled shells with the remaining marinara sauce and sprinkle with mozzarella cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
10. Let cool for a few minutes before serving.

Servings and Timing

This recipe serves approximately 4 to 6 people.
Preparation time: 25 minutes
Cooking time: 35 minutes
Total time: 1 hour

Variations

• Substitute the spinach with kale or Swiss chard for a different flavor.
• Add cooked ground beef or Italian sausage to the filling for a meatier version.
• Use a blend of cheeses such as fontina, pecorino, or goat cheese for a richer taste.
• Spice up the dish with red pepper flakes added to the marinara sauce.
• Make it vegan by using plant-based ricotta and cheese alternatives.

Storage/Reheating

Store any leftover baked conchiglioni in an airtight container in the refrigerator for up to 4 days.
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave on medium power until hot.

FAQs

How do I keep the pasta shells from tearing when filling them?

Cook the shells until just al dente and handle them gently when filling to prevent tearing.

Can I prepare baked conchiglioni in advance?

Yes, you can assemble the dish up to a day ahead and bake it when ready to serve.

Can I freeze baked conchiglioni?

Absolutely. Assemble the dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding extra baking time.

What sauce goes best with baked conchiglioni?

A classic marinara or tomato basil sauce pairs perfectly, but you can also try a creamy Alfredo sauce for a different twist.

Can I use frozen spinach?

Yes, just thaw it completely and squeeze out all excess water before mixing it with the ricotta.

How do I know when the baked conchiglioni is done?

The sauce should be bubbling and the cheese should be melted and slightly golden on top.

What is the best way to fill pasta shells?

Using a spoon or a piping bag makes filling the shells easy and less messy.

Can I add other vegetables to the filling?

Yes, finely chopped mushrooms, zucchini, or bell peppers work well.

How do I prevent the shells from sticking together after boiling?

Toss the cooked shells with a little olive oil to keep them from sticking while they cool.

What kind of mozzarella should I use?

Shredded mozzarella melts easily and is convenient, but fresh mozzarella can also be sliced and placed on top for a more luxurious texture.

Conclusion

Baked conchiglioni pasta shells with spinach and ricotta offer a delicious, satisfying meal that is both versatile and easy to prepare. Whether you are feeding a crowd or simply craving a comforting homemade dish, this recipe will quickly become a favorite in your collection. Enjoy the delightful combination of creamy filling, tender pasta, and savory sauce in every bite.

Print