Conchiglioni Pasta Stuffed with Ricotta and Spinach

Pasta and I have a beautiful love story! I could eat it every day and never get tired of it. Before creating this food blog, it was part of my daily life, especially when I was a student… Since then, I’ve expanded my repertoire, but there are some recipes I never get tired of, like these delicious Conchiglioni Pasta Stuffed with Ricotta and Spinach.

This is a vegetarian dish I make regularly and it’s always a hit. It must be said that the ricotta-spinach combination works wonderfully! This creamy and slightly tangy duo is enhanced by a delicious tomato marinara sauce. All crispy in the oven with a touch of Parmesan or pecorino… honestly, it’s irresistible!

Conchiglioni Pasta Stuffed with Ricotta and Spinach

The recipe is simple, and that’s what I love about it: you prepare a ricotta and spinach filling, which you gently tuck into large shell-shaped pasta—that’s the Italian word for “conchiglioni.” Once stuffed, the pasta is placed in a baking dish, topped with homemade tomato sauce, and sprinkled with cheese before being baked. And within minutes, a delicious aroma fills the kitchen—it’s hard to resist!

Served with a beautiful, crisp green salad, this dish is a delight that the whole family will love. And if you’re entertaining, it’s a great option: you can prepare everything in advance and bake it right before dinner. It’s convenient, tasty, and delicious!

If, like me, you love the ricotta-spinach combination, I also recommend my vegetarian cannelloni or tagliatelle with salmon, spinach and ricotta… A pure delight! In the meantime, I’ll let you discover this recipe which, I’m sure, will quickly become a classic in your home. Enjoy!

Conchiglioni pasta stuffed with ricotta and spinach

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Prep Time:20 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 20 minutes mins

Course: Main course

Cuisine: Italian

Servings: 4 servings

Ingredients

• 20 big conchiglioni pasta
• 500 g fresh spinach
• 300 g ricotta
• 1 egg
• 100 g parmesan cheese
• Nutmeg
• Salt and pepper
• 400 g tomato sauce
• 1 garlic clove
• 1 tablespoon olive oil
• Pine nuts

Instructions

• Prepare the sauce by browning the pressed garlic clove in a saucepan with a good tablespoon of olive oil. As soon as it begins to color add the tomato sauce, salt, pepper and cook over medium heat for 10 minutes. Pour the sauce into a baking dish.
• Prepare the stuffing. Rinse the spinach well, cut it into strips and sauté it in a frying pan (without fat) for 5 minutes, until the leaves brown. Remove from the heat and stir in the ricotta. Season with salt and pepper, stir in the egg then add the parmesan and a pinch of nutmeg. Mix well. You should get a consistent but still soft dough.
• Preheat your oven to 180°C/356°F.
• In a large saucepan, bring water to a boil then season with salt. Immerse the conchiglioni pasta in it and stir gently from time to time during cooking. Cook 5 minutes less than the time indicated on the package (in my case, 15 minutes so 10). Drain them with a slotted spoon and place them next to each other on the sauce in the oven dish.
• Fill each pastry with stuffing and sprinkle with parmesan. Add a few pine nuts on top for decoration.
• Bake for about 30 minutes until everything is nicely browned.

Did you like my recipe?

If you make my Spinach and Ricotta Stuffed Pasta recipe, please leave me a comment and rate it. And of course, don’t forget to tag me on Instagram or Facebook if you share it; I love seeing your delicious recipes!