Conchiglie Ripiene (Stuffed Pasta Shells with Ricotta and Spinach)
Why this recipe works
- Creamy, set filling: Ricotta, egg and Parmesan bake into a soft filling that holds together without becoming heavy.
- Balanced richness: Simple tomato passata cuts through the dairy-rich filling and keeps the bake from feeling too dense.
- Forgiving assembly: The shells are cooked slightly firm, making them easier to fill before they finish baking in the sauce.
- Good for planning ahead: The assembled bake can be refrigerated or frozen, then reheated until piping hot.
Get the most out of this recipe
Timing notes
- Rest before serving: Let the bake stand for 5 minutes so the filling settles and the shells lift out more neatly.
- Assembly is the main work: Most of the active time is spent boiling, wilting and stuffing; the oven then finishes the pasta and melts the topping.
Ingredient notes
- Drain the spinach well: Press out as much liquid as possible after wilting so the ricotta filling stays creamy rather than watery.
- Use nutmeg subtly: Ground nutmeg should round out the ricotta and spinach rather than dominate the filling.
- Mozzarella choice matters: Fresh mozzarella gives a softer, milkier topping, while low-moisture mozzarella melts more evenly and releases less liquid.
Common mistakes
- Do not fully cook the shells first: Pasta shells that are cooked until soft can tear during stuffing and become too fragile after baking.
- Avoid a loose filling: Excess moisture from the spinach can thin the ricotta mixture and make the shells difficult to serve cleanly.
- Do not serve immediately: Serving straight from the oven makes the filling and sauce more likely to spill apart on the plate.
Make-ahead tips
- Assemble in advance: The shells can be filled and arranged in the sauce ahead of time, then covered and refrigerated until ready to bake.
- Freeze leftovers: Cool completely, seal well and freeze for later. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a 180°C (355°F) oven until piping hot, adding a little water if the sauce looks dry.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
- Cook the pasta shells for 2 minutes less than the packet suggests, so they stay firm enough to stuff. Drain in a colander and run under cold water briefly to stop the cooking, then set aside.
- Put the spinach in the empty pot with a splash of water and cook over medium heat until just wilted. Tip into the colander and press out as much liquid as you can, then roughly chop.
- In a mixing bowl, combine the ricotta, egg, parmesan and ground nutmeg, then stir in the spinach. Season to taste with salt and black pepper.
- Spread about two thirds of the tomato passata over the base of a baking dish. Spoon the ricotta mixture into the shells and arrange them snugly in the dish, then spoon over the remaining passata.
- Tear the mozzarella over the top. Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly golden.
- Rest for 5 minutes so the shells hold together when served. Spoon out carefully with plenty of sauce.
Recipe notes
Tips
- For a neater bake, keep the shells slightly undercooked and cool them after draining so they are easier to handle.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised egg or ensure the centre is piping hot before serving.
Substitutions
- Replace Spinach with baby kale for a slightly firmer, earthier filling.
- Replace Parmesan with grana-padano-cheese for a milder, slightly sweeter finish.
- Replace Mozzarella with low-moisture-mozzarella for a drier, more evenly melted topping.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven until piping hot; add a splash of water if the sauce looks dry. Freeze in a sealed container for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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