Spinach and Ricotta Stuffed Conchiglie
Giant conchiglie pasta shells stuffed with a creamy spinach and ricotta mixture, topped with homemade tomato sauce, and baked with melted cheese. A savory and comforting dish that the whole family will love.
🛒 Ingredients
4 servings
- 1.1 lbs giant conchiglie pasta shells
- 14 oz ricotta cheese
- 14 oz fresh spinach
- 28 oz canned peeled tomatoes
- 7 oz shredded mozzarella
- 3.5 oz grated parmesan
- 1 onion
- 2 cloves garlic
- 4 tbsp olive oil
- Salt and pepper to taste
- 1 pinch nutmeg
Watch the original video
Watch on TikTokDirections
- 1
Cook the conchiglie al dente according to package instructions. Drain and let cool.
- 2
Blanch the spinach for 2-3 minutes, then drain well and chop finely.
- 3
Prepare the tomato sauce: sauté the onion and garlic in olive oil, add the peeled tomatoes, season with salt and pepper, and let simmer for 15 minutes.
- 4
Mix the ricotta with the chopped spinach, parmesan, salt, pepper, and nutmeg.
- 5
Fill each conchiglie shell with the ricotta-spinach mixture using a spoon.
- 6
Pour one-third of the tomato sauce into a buttered baking dish, arrange the stuffed conchiglie on top, and pour the remaining sauce over them.
- 7
Cover with shredded mozzarella and bake at 355°F for 20-25 minutes until golden and bubbly.
- 8
Let rest for 5 minutes before serving.
💡 Chef's Tip
You can prepare the dish the day before and reheat it when ready to serve. For a variation, add smoked ricotta or a splash of sour cream or crème fraîche to the filling mixture.
