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Easy Italian-style stuffed pasta

Featured in Pasta dishes that make everyone smile.

Stuffed pasta shells offer the perfect blend of simple and elegant flavors from Italian cuisine. These shell-shaped pasta pieces hold a creamy spinach and ricotta filling, enriched with eggs for texture and a hint of seasoning to highlight the ricotta’s mild taste. A bed of homemade tomato sauce with oregano and garlic adds depth, while baked mozzarella gives it an irresistible cheesy finish. Combining green veggies with cheesy protein, this complete meal is sure to be a hit at the dinner table.
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Maria from tastyhush
Updated on Thu, 27 Feb 2025 19:43:27 GMT
Stuffed pasta shells with spinach and ricotta Pin it
Stuffed pasta shells with spinach and ricotta | Tastyhush.com

These stuffed Conchiglioni pasta shells transport you straight to the heart of Italian cuisine. The oversized pasta shells cradle a luxuriously smooth filling where creamy ricotta perfectly balances tender spinach. Topped with a slow-simmered tomato sauce and melted mozzarella, this dish strikes an ideal balance between rustic comfort and refined elegance. It transforms an ordinary dinner into a memorable Italian feast that brings the whole family together.

Essential Ingredients

  • Conchiglioni (500g): Choose high-quality Italian pasta shells made from durum wheat
  • Fresh ricotta (400g): Use artisanal or premium store-bought, avoiding watery varieties
  • Spinach (600g fresh or 300g frozen): Fresh bunches preferred for superior texture
  • Tomato sauce (500ml): Homemade or premium passata
  • Buffalo mozzarella (200g): Traditional buffalo or quality fior di latte
  • Parmesan Reggiano (100g): Aged 24 months for optimal flavor

Step-by-Step Instructions

Prepare the Spinach:
  • Wash fresh spinach thoroughly
  • Remove tough stems
  • Blanch in salted water for 2 minutes
  • Shock in ice water
  • Squeeze dry and chop finely
Make the Filling:
  • Whip ricotta until smooth
  • Mix in eggs and grated parmesan
  • Season with salt, pepper, nutmeg
  • Fold in chopped spinach
  • Chill for 1 hour minimum
Conchiglioni farcis à la ricotta et épinards - Recette italienne Pin it
Conchiglioni farcis à la ricotta et épinards - Recette italienne | Tastyhush.com

Storage and Make-Ahead

This dish is perfect for advance preparation. The filling keeps for 24 hours refrigerated, and filled shells can be frozen before baking. Reheat leftovers at 150°C/300°F for 15-20 minutes.

Frequently Asked Questions

→ Can I get this dish ready the day before?
Sure, you can prepare the stuffed pasta up to a day ahead and keep it in the fridge. Just add the sauce and cheese right before baking.
→ How can I stop the pasta shells from sticking?
Cook them in a large pot of unsalted water and rinse them briefly under cold water once they’re done.
→ Is this dish good for freezing?
Yes, you can freeze it before or after cooking. If freezing uncooked, skip the mozzarella until you’re ready to bake.
→ What if I can’t find pasta shells?
You can swap them with cannelloni or large rings like lumaconi; they’re great for stuffing too.
→ How do I know when the pasta shells are cooked enough?
They should be slightly firm (al dente) after about 10 minutes of boiling, as they’ll cook more while baking.

Stuffed shells spinach ricotta

Large pasta shells filled with a smooth ricotta and spinach mix, topped with tomato sauce and melted mozzarella for a baked delight.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (25 stuffed shells)

Dietary: Vegetarian

Ingredients

→ Pasta and Filling

01 25 jumbo pasta shells
02 500g of frozen spinach
03 500g of creamy ricotta cheese
04 2 large eggs (preferably organic)

→ Sauce and Cheese

05 400g of tomato sauce
06 60g of shredded mozzarella

→ Seasonings

07 Salt
08 Garlic powder
09 Pepper
10 Oregano

Instructions

Step 01

Thaw the spinach by cooking it in a pan or microwaving. Once it's cooked, squeeze out as much water as you can.

Step 02

Boil the pasta shells in unsalted water for 10 minutes. Drain them, then rinse with cold water to stop the cooking process.

Step 03

Mix the drained spinach with the ricotta and eggs. Add salt and pepper to taste, and make any adjustments if needed after tasting.

Step 04

Combine the tomato sauce with oregano, garlic powder, and some salt in a bowl. Adjust the seasoning according to what you prefer.

Step 05

Start by preheating your oven to 200°C. Spread the sauce over the bottom of a baking dish. Fill each pasta shell with the spinach-ricotta mixture and place them in the dish. Sprinkle the shredded mozzarella on top. Bake for 20 minutes.

Notes

  1. You can prepare the stuffed pasta ahead and keep it in the fridge until you're ready to bake.
  2. If you'd like, swap the frozen spinach with fresh spinach.

Tools You'll Need

  • Baking dish
  • Oven
  • Large cooking pot
  • Microwave or pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (from the pasta)
  • Eggs
  • Dairy (ricotta and mozzarella)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 24 g