Baked Stuffed Conchiglioni with Ricotta and Spinach

Baked Stuffed Conchiglioni is a delicious and hearty pasta dish that’s surprisingly quick and easy to prepare. Ready in just over half an hour, these large pasta shells are filled with a savoury mixture of ricotta, spinach, Parmigiano Reggiano, and mozzarella, then baked in the oven with tomato sauce and mozzarella.

Hearty and truly satisfying, these Baked Conchiglioni with Ricotta and Spinach are perfect for a family Sunday lunch, a dinner with friends, or festive occasions! The combination of creamy ricotta and spinach offers a rich, mellow filling, complemented by the slightly tangy tomato sauce and the golden, melted mozzarella topping.

If you enjoy stuffed pasta recipes, don’t miss out on other variations such as Meat Ragù-Stuffed Conchiglioni or Plant-Based versions. And now, discover how to prepare these classic Baked Stuffed Conchiglioni with Ricotta and Spinach!

Ingredient Notes and Tips:

• Conchiglioni: Large pasta shells, commonly available in Italian grocery stores and many international supermarkets. If unavailable, look for “jumbo shells” in the pasta section, or substitute with cannelloni tubes.
• Ricotta: An Italian fresh cheese, soft and creamy. If Italian ricotta is hard to find, use a well-drained full-fat cottage cheese or a mild cream cheese as an alternative.
• Parmigiano Reggiano: Aged Italian hard cheese. Substitute with Grana Padano or a high-quality Parmesan cheese if Parmigiano is not available.
• Spinach: Use fresh spinach for best flavour, or frozen spinach (well-drained) if fresh is not accessible.
• Mozzarella: Ideally use “fior di latte” or mozzarella for pizza, which releases less water when melted. Standard mozzarella can be used, but let it drain well before baking to avoid excess moisture.
• Tomato Sauce: Use a simple tomato passata or a ready-made marinara sauce.

This dish is as pleasing to the eye as it is to the palate, making it a favourite choice for both holidays and casual meals alike!