Spinach and Ricotta Stuffed Pasta Shells
Some recipes just feel like a hug on a plate, and spinach and ricotta stuffed pasta shells is exactly that - comfort food at it's finest! Giant conchiglioni shells filled with a creamy, herby ricotta and spinach mixture, with a rich homemade tomato sauce and topped with golden bubbling mozzarella. It looks like something you'd order in an Italian restaurant but it's completely achievable at home and well worth every minute.
This is also a brilliant vegetarian option that doesn't feel like you're missing anything - it's hearty, satisfying and full of flavour. Whether you're cooking for a family weeknight dinner or want something a little more special for the weekend, this one always delivers.
If you're feeling extra hungry or want to feed a crowd, a side of garlic bread always goes down well too.
Why You’ll Love This Recipe
- Impressive but achievable
Giant stuffed pasta shells look like serious chef territory but the method is actually really straightforward. Perfect for when you want to make something that looks special without the stress.
- A brilliant vegetarian dinner
Hearty, filling and packed with flavour, this is the kind of vegetarian meal that satisfies everyone at the table, meat eaters included.
- Homemade tomato sauce
A quick, simple sauce made with tinned tomatoes, onion, garlic and fresh basil that takes the whole dish to another level. So much better than anything from a jar.
- The filling is everything
Creamy ricotta, wilted spinach, parmesan, nutmeg and egg combined into the most delicious filling. The nutmeg is the secret ingredient that makes people wonder what's in it.
- Great for feeding a crowd
This recipe scales up really easily and can be made ahead of time and refrigerated until you're ready to bake - perfect for stress free entertaining.
- Golden bubbling cheese on top
Mozzarella melted over the top until golden and bubbling. Need we say more?
4 Servings 45 Minutes
Ingredients
- Egg - 1
- Mozzarella - 200 grams
- Parmesan Cheese - 40 grams
- Ricotta - 250 grams
- Black Pepper - 1/2 tsp
- Conchiglioni - 300 grams
- Ground Nutmeg - 1/2 tsp
- Olive Oil - 2 tbsp
- Salt - 1/2 tsp
- Tinned Chopped Tomatoes - 400 grams
- Vegetable Stock Cube - 1/2
- Brown Onion - 1
- Fresh Basil - 10 grams
- Garlic Clove - 2
- Spinach - 200 grams
Method
- Bring a large pan of salted water to the boil. Cook conchiglioni pasta for about 2 minutes less than package instructions as they will finish cooking in the oven Drain the pasta then drizzle with a little olive oil and lay on a tray to stop them sticking.
- Place spinach in a large pan with a splash of water. Cook over medium heat until wilted, about 2–3 minutes. Drain well, squeeze out the excess water then chop finely.
- In a large bowl, combine the spinach, ricotta, parmesan, nutmeg and a beaten egg. Season with salt and pepper then mix until well combined.
- Next chop the onion, garlic and basil and add the olive oil to the saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Then add the garlic and cook for another minute. Stir in the tinned tomatoes and season with salt and pepper and 1/2 vegetable stock cube. Simmer for 10 minutes, then stir in chopped fresh basil.
- Preheat oven to 180°C (160°C fan) / 350°F. Spread half the tomato sauce over the base of a baking dish. Fill each pasta shell with the ricotta–spinach mixture and arrange in the dish. Spoon over the remaining tomato sauce then top with small pieces of mozzarella.
- Cover loosely with foil and bake for 20 minutes then remove the foil and bake for a further 10 minutes until cheese is golden and bubbling.
- Let the pasta rest for 5 minutes before serving.
Hints and Tips
- Undercook the pasta slightly
Cook your conchiglioni for about 2 minutes less than the packet instructions. They'll finish cooking in the oven and you don't want them to become too soft to handle when filling.
- Alternate your pasta shapes
If you can't find giant conchiglioni in the shops, don't worry. This recipe works just as well with smaller pasta shells, fusilli, penne or rigatoni - or whatever pasta is lurking in your kitchen cupboard!
- Drain the spinach really well
This is crucial. After wilting the spinach, squeeze out as much water as you possibly can before chopping and adding it to the filling. Too much moisture will make the filling watery and difficult to work with.
- Don't skip the foil
Covering with foil for the first 20 minutes traps the steam and ensures the pasta cooks through properly. Removing it for the final 10 minutes is what gives you that gorgeous golden bubbling cheese on top.
- Rest before serving
Let the dish rest for 5 minutes after coming out of the oven. This lets the sauce settle and makes it much easier to serve without everything falling apart.
- Make it ahead
You can assemble the whole dish earlier in the day, cover and refrigerate, then bake when you're ready. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
- Leftovers
Leftovers keep in the fridge for up to 2 days and reheat really well in the oven covered with foil, or in the microwave with a splash of water to keep them moist.