Name: Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 eschallots/shallots or 1 small onion, finely chopped; 4 garlic cloves, finely minced; 1 bay leaf, fresh (sub dried); 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/3 cup tomato paste; 700g / 25 oz tomato passata (US: tomato sauce); 1/3 cup Chardonnay or other dry white wine (sub more stock); 4 cups vegetable stock/broth, low sodium; 3/4 tsp salt; 1 1/2 tsp white sugar; 1/3 tsp black pepper; 250g / 8 oz frozen chopped spinach, thawed; 500g / 1 lb ricotta, full fat; 1/2 cup parmesan, finely shredded; 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!); 1 egg; 1 large garlic clove, minced; Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional); 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 250g / 8 oz jumbo pasta shells (conchiglioni); 1 1/2 cups shredded mozzarella; 1/2 cup parmesan, shredded; Fresh basil and parmesan, for garnish (optional)

Jump to Recipe· 4.4 from 89 reviews

If you’re craving a comfort dish that feels like a warm hug, then this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe is going to be your new best friend. Imagine al dente jumbo pasta shells generously filled with a creamy, cheesy spinach and ricotta mixture, all baked in a rich, flavorful tomato sauce that seeps into every nook and cranny. This dish is delightfully satisfying, perfect for feeding a family or impressing guests without fuss. What’s fantastic is that the shells start uncooked, making stuffing a breeze and ensuring they soak up all that tasty sauce during baking, delivering a dish that’s never dry and always delicious.

Ingredients You'll Need

The image shows a white marbled surface with five food items arranged on it. On the top left, there is a metal strainer filled with finely chopped green spinach. To the right of the strainer, there is a single whole brown egg. Below the egg, there is a clear glass bowl filled with white ricotta cheese showing a slightly crumbly texture. Below that, there is a white bowl holding shredded mozzarella cheese in a soft yellow color. On the far right, there is a small glass bowl filled with grated Parmesan cheese that looks finely ground and light yellow. A black grater lies on the top right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

This Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe relies on simple yet essential ingredients you might already have in your kitchen. Each component plays a crucial role, from the vibrant herbs and rich cheeses to the perfectly balanced tomato sauce, all contributing to the texture, color, and mouthwatering flavor of the finished dish.

Olive oil: Adds a smooth, fruity base for sautéing aromatics and building flavor in the sauce.
Eschallots or onion: These gently sweet and savory aromatics bring depth to the sauce.
Garlic cloves: Essential for that irresistible, warm garlic aroma in both the sauce and filling.
Fresh bay leaf: Adds subtle earthy notes that elevate the sauce’s complexity.
Dried thyme and oregano: Classic Italian herbs that boost the sauce’s authentic flavor.
Tomato paste and passata: The foundation of the sauce, offering rich, smooth tomato goodness.
White wine or stock: Balances acidity and adds a slight fruity or savory note to the sauce.
Vegetable stock: Keeps the sauce flavorful and moist without overpowering the other ingredients.
Salt, sugar, and black pepper: Perfectly balance the sweet, savory, and peppery notes throughout the dish.
Frozen chopped spinach: Convenient and nutrient-packed, providing that vibrant green color and earthy taste.
Ricotta cheese: The creamy heart of the filling, creating a luscious, moist texture.
Parmesan cheese: Adds sharp, nutty undertones and melty goodness on top of the finished shells.
Shredded cheese (mozzarella or your favorite blend): Melts to create a bubbly, golden cheese crust.
Egg: Binds the filling ingredients so they hold together perfectly inside the shells.
Nutmeg (optional): A small sprinkle adds warm, aromatic depth to the filling.
Jumbo pasta shells (conchiglioni): These large, sturdy pasta shapes cradle the filling beautifully without pre-cooking.
Fresh basil and extra parmesan (optional): For garnish, adding fresh color and punch before serving.

How to Make Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

Step 1: Prepare the Flavorful Tomato Sauce

Start by heating olive oil in a pot over medium-high heat. Add finely chopped eschallots, minced garlic, a fresh bay leaf, dried thyme, and oregano, sautéing until the onions become translucent and fragrant—this builds the sauce’s aromatic base. Stir in tomato paste and cook for a minute to intensify the flavors before adding white wine to reduce rapidly. Next, pour in tomato passata, vegetable stock, salt, sugar, and black pepper. Let the sauce simmer uncovered for about 20 minutes until it thickens slightly and the flavors meld together beautifully.

Step 2: Mix the Spinach Ricotta Filling

While the sauce simmers, grab your thawed frozen spinach and squeeze out any excess water so that the filling won't become watery. In a bowl, combine the spinach with ricotta, parmesan, shredded cheese, a beaten egg, minced garlic, salt, pepper, and a touch of nutmeg. This rich, creamy mixture will provide the luscious core for your shells. Mix everything well so your filling is evenly combined and ready to stuff.

Step 3: Stuff the Jumbo Pasta Shells

Preheat your oven to 200°C (400°F). There’s a secret to making this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe truly simple—use uncooked jumbo pasta shells! Stuff each shell generously with the ricotta mixture, ensuring every shell is bursting with filling. This method saves time and allows the shells to absorb the flavorful sauce during baking, resulting in perfectly tender pasta.

Step 4: Assemble and Bake to Perfection

Pour a generous amount of the hot tomato sauce into a 9x13 inch baking dish and nestle the stuffed shells gently into the sauce, making sure most are covered or partially submerged. Cover the dish tightly with foil or a baking tray to trap moisture and bake for 70 minutes. After that time, check that the shells are just al dente; if not, return to oven, covered. Finally, sprinkle shredded mozzarella and parmesan over the top and bake uncovered for an additional 15 minutes until the cheese melts beautifully and turns golden.

How to Serve Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe

The dish shows four large pasta shells filled with a creamy, light green filling in a shallow white bowl. The shells are covered with thick, bright red tomato sauce and sprinkled with finely grated white cheese. Fresh dark green basil leaves are placed on top and around the shells. The bowl sits on a soft light gray cloth with more basil leaves nearby, all set on a white marbled surface. In the background, there is a white baking dish partially filled with more pasta shells in sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this comforting dish, garnish with freshly shredded parmesan cheese and torn basil leaves. The fresh basil adds a pop of vibrant green color and a burst of herby aroma that complements the creamy filling and tangy sauce perfectly.

Side Dishes

This Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe pairs wonderfully with a crisp green salad drizzled with lemon vinaigrette or roasted vegetables for some lightness. Garlic bread or crusty Italian bread can also accompany the meal perfectly, helping you mop up every last bit of the luscious sauce.

Creative Ways to Present

For a crowd-pleaser, consider serving the stuffed shells in individual mini casserole dishes or ramekins for a personalized touch. You could also layer the shells in a deep dish lasagna style, alternating with extra sauce and cheese, turning this recipe into a delightful baked casserole feast.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days. This makes it perfect for meal prep or enjoying the delicious flavors the next day as the sauce continues to infuse into the pasta.

Freezing

You can freeze leftovers by placing the stuffed shells or the entire assembled dish (before baking) into a freezer-safe container. When properly sealed, they freeze well for up to 3 months, making it easy to enjoy this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe anytime with minimal effort.

Reheating

To reheat, thaw frozen portions overnight in the refrigerator, then cover with foil and bake at 180°C (350°F) until heated through. Leftovers from the fridge reheat nicely in the microwave, covered, or on the stovetop with a splash of water or sauce to keep them moist.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it in a little olive oil until wilted, then squeeze out excess moisture before mixing it into the filling. This will ensure your filling isn’t watery and the flavors remain concentrated.

Do I need to pre-cook the jumbo pasta shells?

There’s no need to pre-cook the shells! This Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe uses uncooked shells stuffed directly and baked in plenty of sauce. This method allows the shells to absorb sauce as they bake, becoming perfectly tender without becoming mushy.

Can I make this recipe vegetarian or vegan?

The recipe is vegetarian as is, using cheese and eggs. For a vegan version, substitute ricotta and shredded cheeses with plant-based alternatives and use a flax or chia egg instead of regular egg. Be sure to check the sauce ingredients and choose vegan-friendly stock.

What cheeses work best for the filling?

Ricotta is the creamy heart of the filling, while parmesan provides a savory kick. For the shredded cheese, mozzarella is a classic choice for meltiness, but feel free to experiment with cheddar, Gruyere, or any cheese you love that melts well.

How can I make the tomato sauce more flavorful?

Simmering the sauce slowly allows the blend of herbs, garlic, and bay leaf to deepen in flavor. Adding a splash of white wine enhances the taste, but if you prefer, use extra vegetable stock. Don’t skip the touch of sugar—it balances tomato acidity beautifully, creating a sauce that’s rich and just right.

Final Thoughts

I can’t recommend this Spinach Ricotta Stuffed Shells (Conchiglioni) Recipe enough—it’s a perfect blend of creamy, cheesy comfort and fresh tomato goodness that’s so easy to make and sure to impress. Whether you’re cooking for family, friends, or just yourself, give this recipe a go and enjoy the cozy satisfaction of a homemade Italian-inspired meal that warms both body and soul.