Spinach Ricotta Stuffed Conchiglie (Printable)

Jumbo pasta shells filled with creamy spinach and ricotta mix, baked in tomato sauce with melted cheeses.

# What You'll Need:

→ Pasta

01 - 8.8 oz jumbo conchiglie (large pasta shells)

→ Filling

02 - 14 oz fresh spinach (or 9 oz frozen, 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 tsp ground nutmeg
08 - Salt and black pepper to taste

→ Tomato Sauce

09 - 1 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 2 garlic cloves, minced
12 - 24 fl oz passata (sieved tomatoes)
13 - 1 tsp dried oregano
14 - 1 tsp sugar
15 - Salt and black pepper to taste

→ Topping

16 - 2.1 oz grated mozzarella cheese
17 - 0.7 oz grated Parmesan cheese
18 - Fresh basil leaves, to serve (optional)

# How-To Steps:

01 - Set the oven temperature to 350°F (180°C).
02 - Boil a large pot of salted water and cook the pasta shells until just al dente, approximately 2 minutes less than stated on package. Drain and place on a towel to cool.
03 - Wilt fresh spinach in a dry skillet over medium heat for 2-3 minutes, then cool and squeeze out excess liquid. Finely chop the spinach.
04 - In a bowl, blend the chopped spinach, ricotta, grated Parmesan, egg, minced garlic, ground nutmeg, salt, and black pepper until thoroughly mixed.
05 - Heat olive oil in a saucepan, sauté onion until soft, about 5 minutes. Add garlic and cook for an additional minute. Stir in passata, oregano, sugar, salt, and pepper, then simmer gently for 10 minutes, stirring occasionally.
06 - Spread half of the tomato sauce evenly across the bottom of a large baking dish.
07 - Fill each cooked pasta shell with the ricotta-spinach mixture using a spoon or piping bag. Arrange the shells neatly in the baking dish.
08 - Pour the remaining tomato sauce over the stuffed shells. Sprinkle with grated mozzarella and additional Parmesan cheese.
09 - Cover the dish loosely with foil and bake in the preheated oven for 25 minutes.
10 - Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and golden.
11 - Optionally, garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The filling is forgiving and deeply satisfying, making you feel like you've created something restaurant-worthy without the stress.
  • It's a vegetarian main that actually feels substantial and special, not like you're compromising on flavor.
  • Everything comes together in about an hour, and you can prep the shells and filling while the sauce simmers, so it's less chaotic than it sounds.
02 -
  • Squeezing every last drop of moisture from the spinach is non-negotiable—any excess water will dilute your filling and make the shells weep into the sauce.
  • Undercooking the pasta shells is counterintuitive but essential; they'll keep cooking in the oven and absorb sauce as everything bakes together.
  • The nutmeg should be barely perceptible as a flavor, just a whisper that makes you pause and wonder what makes this taste so good.
03 -
  • Taste the ricotta filling before you fill the shells—this is your only real chance to adjust the seasoning, and it's worth taking that minute.
  • If you don't have a piping bag, a regular spoon works perfectly fine; you're just packing the filling in by hand, and it honestly gives you better control.
  • The dish comes together best when the sauce is still warm when you assemble it, so timing your cooking so the sauce finishes just as you finish filling the last shell is worth the small bit of choreography.

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