Description
Baked Conchiglioni Pasta Shells with Spinach and Ricotta is a comforting and elegant Italian dish perfect for family dinners or special occasions. Jumbo pasta shells are stuffed with a creamy spinach and ricotta filling, topped with rich tomato sauce, and baked until bubbly and golden. (Keywords: Baked Conchiglioni, stuffed pasta shells, spinach ricotta pasta bake)
Ingredients
Units
Scale
- 20–24 jumbo conchiglioni pasta shells
- 2 tablespoons olive oil
- 3 cups fresh spinach, roughly chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 large egg
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 teaspoon nutmeg (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta shells until just al dente (they will cook more in the oven). Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and cool slightly.
- In a mixing bowl, combine ricotta, sautéed spinach, Parmesan cheese, egg, nutmeg (if using), salt, and pepper. Mix until smooth.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Stuff each pasta shell with the ricotta and spinach filling and place in the dish.
- Spoon the remaining marinara sauce over the stuffed shells and sprinkle with extra Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish with fresh basil before serving.
Notes
- You can substitute frozen spinach (thawed and drained well) if fresh isn’t available.
- Add a layer of mozzarella on top for an even cheesier bake.
- Shells can be stuffed ahead of time and refrigerated until ready to bake.
Nutrition
- Calories: 410 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
