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Introduction
If you're looking for a dish that combines creamy, cheesy goodness with the comforting embrace of pasta, look no further! Ricotta and spinach stuffed conchiglioni (jumbo pasta shells) is a heartwarming meal that's perfect for cozy nights, family gatherings, or when you simply want to treat yourself to something special. The blend of fresh spinach, smooth ricotta, and flavorful seasonings, all baked in a rich tomato sauce, makes this dish an instant favorite. Let’s dive into this easy yet impressive recipe!
Ingredients
For the Pasta:
250g (about 20) conchiglioni (jumbo pasta shells)
1 tablespoon salt (for boiling water)
For the Filling:
250g ricotta cheese
150g fresh spinach, chopped
50g grated Parmesan cheese
1 egg
1 teaspoon garlic powder
½ teaspoon nutmeg (optional)
Salt and pepper to taste
For the Sauce:
2 cups tomato sauce (homemade or store-bought)
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
For Topping:
100g shredded mozzarella cheese
Fresh basil leaves (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the conchiglioni until just al dente (they will soften further in the oven).
Drain and set aside to cool slightly.
Prepare the Filling:
In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg, garlic powder, nutmeg, salt, and pepper.
Stir until the mixture is smooth and well combined.
Make the Sauce:
Heat olive oil in a pan over medium heat.
Sauté the minced garlic until fragrant, then add tomato sauce, oregano, and red pepper flakes.
Let it simmer for 5 minutes.
Assemble the Dish:
Preheat the oven to 180°C (350°F).
Spread a thin layer of tomato sauce in the bottom of a baking dish.
Fill each cooked shell with a generous amount of the ricotta-spinach mixture and place them in the dish.
Pour the remaining tomato sauce over the stuffed shells.
Sprinkle with mozzarella cheese.
Bake and Serve:
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
Garnish with fresh basil and serve warm.
Serving and Storage Tips
Serve hot, paired with a fresh salad or garlic bread.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C (350°F) for best results or microwave for a quicker option.
You can freeze assembled (unbaked) stuffed shells for up to 2 months. Simply thaw and bake when needed!
Variations
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