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Introduction
If you're looking for a warm, hearty meal that's as comforting as it is delicious, this recipe for Conchiglioni Stuffed with Ricotta and Spinach is your answer! These large pasta shells are filled with a rich, creamy mixture of ricotta cheese and spinach, then baked in a savory marinara sauce and topped with melty mozzarella. The combination of flavors and textures will make this dish your new favorite go-to for cozy nights in or impressing guests with minimal effort!
Ingredients
12 large conchiglioni pasta shells
1 ½ cups ricotta cheese
1 ½ cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 egg
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (plus extra for topping)
1 ½ cups marinara sauce (store-bought or homemade)
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh basil or parsley (optional, for garnish)
Instructions
Cook the pasta: Begin by cooking the conchiglioni pasta according to the package instructions, making sure to slightly undercook it to avoid over-softening when baking. Drain and set aside.
Prepare the filling: In a large bowl, combine the ricotta cheese, fresh spinach (sautéed or steamed and chopped if using fresh), grated Parmesan, egg, and minced garlic. Season with salt and pepper to taste. Mix until the filling is smooth and well-combined.
Stuff the pasta: Carefully spoon the ricotta and spinach mixture into each cooked pasta shell. Be generous, but avoid overstuffing to ensure even cooking.
Assemble the dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed pasta shells on top, making sure they fit snugly together. Pour the remaining marinara sauce over the pasta, and sprinkle the shredded mozzarella on top.
Bake: Cover the dish with aluminum foil and bake for about 25-30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish and serve: Once the dish is out of the oven, let it cool for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color and added flavor.
Serving and Storage Tips
Serving: Serve these conchiglioni stuffed with ricotta and spinach as a standalone meal or pair it with a side of garlic bread and a simple green salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F (175°C) for about 10-15 minutes until warmed through. You can also freeze this dish for up to 3 months. Just thaw it in the fridge overnight before reheating.
Variations
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