Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

If you’re looking for a comforting, hearty meal that’s packed with flavor and always a crowd-pleaser, this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe is exactly what you need. I absolutely love how these giant pasta shells get filled to the brim with a creamy ricotta and spinach mixture, then baked in a luscious tomato sauce that’s rich, yet balanced with just a hint of herbs and wine. It’s like coming home to a warm hug on a plate!

What makes this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe so special, in my experience, is how foolproof it is for busy weeknights or when you want to impress guests without the stress. The shells don’t require pre-cooking — yay for less mess! — and the sauce simmers the pasta to perfection as it bakes. You’ll find that this meal reheats beautifully too, making it perfect for leftovers or meal prep. Trust me, once you try it, it’ll become one of your go-to Italian comfort dishes.

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Ingredients You’ll Need

Each ingredient in this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe has a purpose — from the fresh herbs in the sauce to the creamy ricotta blend, everything works together for maximum flavor. Here are some tips to make shopping and prep easier.

• Olive Oil: Use a good quality extra virgin olive oil for sautéing to get the base flavors just right.
• Eschallots/Shallots or Onion: I love shallots for their subtle sweetness that balances the garlic perfectly.
• Garlic: Fresh, finely minced garlic gives the sauce a bright punch you can’t skip.
• Bay Leaf: Use fresh if you can — it adds a lovely aromatic touch; dried works fine too.
• Dried Thyme and Oregano: These herbs build the Italian flavor foundation in the sauce.
• Tomato Paste and Passata: The paste deepens flavor while passata creates a smooth, rich sauce texture.
• Dry White Wine or Stock: The wine adds a sophisticated flavor note; use extra stock if you prefer no alcohol.
• Vegetable Stock/Broth: Low sodium keeps the saltiness balanced while providing depth.
• Sugar, Salt, and Pepper: Just the right pinch to round out the sauce’s acidity and seasoning.
• Frozen Spinach: Thaw and squeeze well to avoid soggy filling; frozen is a great shortcut!
• Ricotta: Full-fat is your best bet for richness and a creamy texture that’ll delight.
• Parmesan: Adds nutty sharpness to the filling and topping.
• Shredded Cheese Mix: Mozzarella or any melty cheese you love makes the filling irresistible.
• Egg: Binds everything together nicely without overpowering the flavors.
• Nutmeg: Just a hint here adds warmth and depth to the filling — don’t skip it if you can!
• Jumbo Pasta Shells (Conchiglioni): These are perfect for stuffing and bake beautifully in the sauce without pre-cooking.
• Fresh Basil and Extra Parmesan: For garnish, these make the dish look stunning and add fresh, herbal brightness.

Variations

I love making this recipe my own by changing up the cheese or adding extra veggies — it’s such a forgiving base that invites your creativity. Feel free to tailor it to your family’s tastes or dietary needs.

• Variation: I sometimes add sautéed mushrooms or diced roasted red peppers into the ricotta filling for a flavor boost and extra texture.
• Gluten-Free: Swap regular jumbo shells for gluten-free pasta shells; just watch the baking time as these can cook faster or may need extra sauce moisture.
• Meat Lover’s Version: Cooked Italian sausage or ground beef mixed into the sauce adds heartiness for those who want more protein.
• Vegan Twist: Use plant-based ricotta and cheese alternatives, and vegetable broth; just be sure to check the cooking times and sauce consistency.

How to Make Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

Step 1: Prepare the sauce with depth and love

This step sets the flavor foundation for the whole dish, so take your time here. Heat the olive oil in a medium saucepan over medium-high heat. Toss in the chopped eschallots or onion, garlic, bay leaf, thyme, and oregano, and sauté for around 3 to 4 minutes until everything softens and the onion turns translucent. Then stir in the tomato paste and cook it for about a minute to deepen its richness.

Next, pour in the white wine and crank up the heat so it simmers rapidly — you want to cook off most of the alcohol, which usually takes about 2 minutes. Pour in the tomato passata followed by vegetable stock, sugar, salt, and pepper. Bring this to a gentle simmer uncovered on low heat for 20 minutes. Stir occasionally to keep it smooth and hot for when you layer your shells in later.

Step 2: Mix the spinach ricotta filling until perfect

While your sauce simmers, it’s time to tackle the filling. Make sure your frozen spinach is fully thawed, then grab handfuls at a time and squeeze out every bit of excess water—this avoids watery filling that can make the shells soggy. In a large bowl, combine the squeezed spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, a sprinkle of nutmeg, salt, and pepper.

Mix it all well until you get a smooth, creamy filling that holds together. I like to use a spatula or your hands (clean, of course!) to really get it incorporated and evenly mixed. This way, every shell you stuff is going to be creamy, juicy, and flavorful!

Step 3: Stuff and assemble with care

Preheat your oven to 200°C/400°F (or 180°C fan). Here’s a trick I discovered: stuffing uncooked shells makes your life so much easier because pre-cooked shells tend to tear or slip around. Using a teaspoon or piping bag, fill each giant shell generously with your ricotta spinach mixture — don’t be shy, stuff them full!

Pour a generous amount of the hot tomato sauce into a 9×13-inch (23×33 cm) baking dish, enough to cover the bottom well. Gently nestle the stuffed shells into the sauce. It’s okay if some peek above the sauce’s surface — they’ll cook nicely in the oven. Cover the dish tightly with foil or a baking tray, then pop it in the oven for 70 minutes. This slow bake lets the shells cook through gently while soaking up all the flavors.

Step 4: Add the cheesy finale and bake until golden

After 70 minutes, carefully remove the cover and check one shell for doneness — it should be tender but not mushy, al dente with a little bite. If they need a little more time, cover and return to the oven for 10-15 minutes. When ready, sprinkle shredded mozzarella and parmesan evenly over the top and bake uncovered for another 15 minutes until the cheese melts to golden bubbly perfection.

That final cheese layer is my family’s favorite part — it adds an irresistible gooey top that fools everyone into thinking it’s a fancy restaurant dish. As soon as it’s out, garnish with fresh basil leaves and extra parmesan if you like, then serve warm!

How to Serve Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

Garnishes

I usually keep it simple with fresh basil leaves scattered on top and a good grating of parmesan right before serving. The fresh basil gives a pop of color and a refreshing herbal note that pairs beautifully with the rich cheese. A drizzle of good olive oil also adds lusciousness, especially if you want to impress.

Side Dishes

Spinach Ricotta Stuffed Shells shine as a star, but I love pairing them with a crisp green salad tossed with lemon vinaigrette to cut through the richness. Garlic bread or crisp toasted baguette slices are perfect for soaking up the leftover sauce on your plate. For a veggie fix, a simple roasted broccoli or sautéed green beans with garlic complement the meal beautifully.

Creative Ways to Present

For dinner parties, I sometimes bake the stuffed shells individually in small ramekins – it’s a fun way to serve guests personal portions and looks so charming. You can also sprinkle colorful red pepper flakes or chopped fresh herbs on top to jazz things up visually and flavor-wise. Layering the sauce with dollops of ricotta on top before baking turns it into a rustic, casual Italian feast ambiance.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers into an airtight container and refrigerate for up to three days. You’ll find the flavors actually deepen overnight, making reheated portions taste even better. Just be sure to cover well to keep it from drying out.

Freezing

I’ve had great luck freezing the entire assembled dish before baking. Cover it tightly with foil and freeze for up to two months. When you’re ready, thaw it overnight in the fridge, then bake as directed—adding a little extra baking time if needed. This makes excellent meal prep or a lifesaver for busy weeknights.

Reheating

Reheating is easiest in the oven at 350°F (175°C) covered with foil to keep the pasta moist. About 20-25 minutes should do, but check that it’s heated through. If you’re in a hurry, the microwave works fine—cover and add a splash of water or sauce before zapping on medium power to keep it from drying out.

FAQs

Final Thoughts

This Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe holds a special place in my heart because it’s one of those dishes that brings everyone together around the table. It’s cozy, satisfying, and feels a little fancy without the fuss. I encourage you to give it a try — once you master the sauce and filling, it’s an easy recipe to customize and enjoy again and again. Trust me, your family and friends will keep asking you to make it!

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