Italian cuisine Make-ahead Kids Pasta Spinach Ricotta Shavuot Festive

Ricotta Spinach Conchiglioni - Baked Stuffed Pasta Shells

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

Chloé Flam

Ricotta Spinach Conchiglioni - Baked Stuffed Pasta Shells

Ingredients

Check off ingredients as you go

    Serves 6

    • 400g (14oz) conchiglioni pasta shells

    For the filling

    • 800g (28oz) spinach (frozen or fresh)
    • 300g (1¼ cups) ricotta cheese
    • 2 tablespoons olive oil (or butter)
    • 1 pinch nutmeg
    • a few fresh basil leaves, chopped
    • Salt, pepper
    • 1L (4 cups) tomato sauce
    • 100g (1 cup) Parmesan cheese (or other grated cheese like mozzarella)

    This pasta recipe that’s a bit different usually pleases kids and adults alike and makes a beautiful presentation when brought to the table.

    Preparing the sauce

    1. Start by making the tomato sauce. In a large saucepan, pour the 2 tablespoons of olive oil, add the quartered onion, garlic, and bay leaf. Sauté briefly until the onion starts to sizzle, then add the glass of water, crushed tomatoes, tomato paste, basil leaves, salt, and pepper. Let simmer over medium heat, covered, for 30 minutes. Optionally blend for a smooth sauce like in the eggplant parmigiana.

    2. Meanwhile, if using frozen spinach, place in a skillet with olive oil (or butter) and cook until all liquid has evaporated. Fresh spinach will cook faster.

    3. In a mixing bowl, combine the chopped spinach (kitchen scissors work well), ricotta, egg, a pinch of nutmeg, salt and pepper, and chopped basil (if using).

    Filling the conchiglioni

    1. After cooking the conchiglioni pasta shells according to package directions (they should be well cooked, not too al dente), fill each shell. Pour the tomato sauce into a baking dish and arrange the shells, fitting them snugly together. Conchiglioni before baking
    2. Sprinkle with Parmesan or mozzarella and bake at 200°C (400°F) on broil setting for 20 minutes, until the filling is cooked and the cheese is golden.

    Conchiglioni after baking

    Tips and variations

    • These baked pasta shells can be prepared ahead (the day before) and baked just before serving.
    • If you don’t have time to prepare tomato sauce, you can season a bottle of Passata with a little olive oil, garlic, and basil - its consistency works perfectly for this recipe.
    • You can also fill these shells with all sorts of fillings:
    • mushroom béchamel, using the recipe for conchiglioni gratin with béchamel.
    • bolognese, and why not replace the beef with veal? It’s delicious too!
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