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Baked Pasta Shells Stuffed With Spinach and Ricotta Recipe

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★★★★★

4.6 from 64 reviews

This comforting baked pasta dish features large conchiglioni shells stuffed with a creamy mixture of ricotta cheese and spinach, simmered in a rich tomato passata sauce, then baked to perfection. Ideal for a wholesome family meal, the recipe balances fresh flavors and hearty ingredients with easy preparation.

Ingredients

Scale

For the Spinach Filling

  • 450 grams frozen chopped spinach (thawed and drained)
  • 250 grams ricotta cheese
  • 50 grams grated Parmesan cheese (plus extra for serving)
  • Freshly grated nutmeg, to taste
  • 1 large egg
  • Maldon sea salt flakes and pepper, to taste

For the Sauce and Cooking

  • 1 small onion (approx. 150 grams) or 150 grams frozen chopped shallots
  • 2 x 15 ml tablespoons olive oil
  • 1 teaspoon Maldon sea salt flakes or ½ teaspoon fine sea salt
  • 1 fat clove garlic, minced
  • 500 grams tomato passata
  • 600 milliliters cold water
  • 250 grams conchiglioni (large pasta shells)

Instructions

  1. Prepare the Spinach: If using frozen spinach, thaw it completely and squeeze out any excess moisture. This ensures the filling won’t be watery. If using fresh spinach, wash thoroughly, blanch in boiling water for 1-2 minutes until wilted, drain well, and chop finely. Set aside.
  2. Sauté the Onion or Shallots: Peel and finely chop the onion. In a heavy-based saucepan or casserole about 22 cm/9 inch diameter with a lid, warm the olive oil over medium heat. Add the chopped onion (or frozen shallots), sprinkle with salt, and sauté for 10-15 minutes until soft but not browned. For shallots, keep the heat low and cook for approximately 5 minutes. Stir frequently to avoid scorching.
  3. Add Garlic: Mince the fat clove of garlic and add it to the softened onion. Cook for another 1-2 minutes until fragrant.
  4. Prepare the Sauce: Pour in the tomato passata and add the cold water. Stir well to combine. Bring the mixture to a gentle simmer, cover with a lid, and let cook gently while preparing the filling and pasta.
  5. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the conchiglioni shells according to the packet instructions until very al dente (slightly undercooked so they hold their shape when baked). Drain and rinse under cold water. Set aside to cool.
  6. Make the Spinach and Ricotta Filling: In a mixing bowl, combine the drained spinach, ricotta cheese, grated Parmesan, a pinch of freshly grated nutmeg, Maldon salt flakes, freshly ground pepper, and the large egg. Mix well until fully incorporated.
  7. Stuff the Pasta Shells: Using a small spoon, carefully fill each cooked pasta shell with the spinach and ricotta mixture. Arrange the stuffed shells in the tomato sauce in the casserole dish.
  8. Bake the Dish: Preheat your oven to 180°C (350°F). Place the casserole dish with stuffed shells and sauce into the oven and bake for 25-30 minutes, until the sauce is bubbling and the tops of the stuffed shells are slightly golden.
  9. Serve: Remove from the oven and sprinkle additional grated Parmesan over the top if desired. Serve hot as a main course.

Notes

  • If using fresh spinach, blanch and chop finely before mixing with the ricotta for best texture.
  • Drain spinach thoroughly to avoid watery filling.
  • The pasta shells should be cooked slightly under al dente to ensure they retain shape during baking.
  • Add nutmeg sparingly as it enhances the flavor without overpowering the dish.
  • Leftovers can be refrigerated for up to 2 days and reheated in the oven.

Keywords: baked pasta shells, spinach ricotta pasta, Italian stuffed pasta, vegetarian pasta bake, conchiglioni recipe

Find it online: https://kitchenbyclara.com/baked-pasta-shells-stuffed-with-spinach-and-ricotta-recipe/