Ricotta and Spinach Stuffed Conchiglioni

Ricotta and Spinach Stuffed Conchiglioni is a hearty and satisfying baked pasta dish that’s perfect for family dinners, meal prep, or entertaining guests. Jumbo pasta shells are filled with a creamy ricotta-spinach mixture, nestled in a bed of basil-scented tomato sauce, and topped with bubbling cheese. It’s everything you want in comfort food—rich, flavorful, and beautifully baked to perfection.

What Are Ricotta and Spinach Stuffed Conchiglioni?

Conchiglioni are large, shell-shaped pasta perfect for holding fillings like cheese, vegetables, or meat. This Italian-inspired version uses a classic combination of ricotta and spinach—a staple in dishes like lasagna and cannelloni. Topped with savory tomato sauce and cheese, and baked until bubbly, it’s an elegant yet homey meal that's both wholesome and comforting.

Why Everyone Will Love This Recipe

• Crowd-pleasing comfort food that's as beautiful as it is delicious
• Combines creamy ricotta, tender spinach, and zesty tomato sauce
• Great for meal prepping or freezer meals
• Perfect vegetarian option for holidays or Sunday dinners

This baked conchiglioni will become your go-to dish for special gatherings or weeknight indulgence.

Pro Tips for the Best Stuffed Conchiglioni

1. Cook pasta al dente: Boil just until slightly underdone—they'll finish cooking in the oven.
2. Drain spinach well: Squeeze out excess water to avoid a watery filling.
3. Use a piping bag or spoon: Makes filling the shells quicker and cleaner.
4. Cover while baking: For the first 20 minutes, cover with foil to prevent the cheese from burning.
5. Let it rest: Wait 10 minutes after baking to allow the flavors to set.

Frequently Asked Questions

Can I use frozen spinach?

Yes! Thaw and squeeze out all excess water before mixing it into the filling.

Can I prepare this dish ahead of time?

Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. Bake just before serving.

What’s the best ricotta to use?

Go for whole-milk ricotta—it’s creamier and adds richer flavor. If it's too wet, let it drain slightly.

Can I use another type of pasta?

Yes, cannelloni tubes or large manicotti shells also work well. Just adjust the cooking and filling method slightly.

What can I serve with it?

A crisp green salad and garlic bread make perfect sides.

How to Freeze

Once baked and cooled, wrap the dish tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months. To reheat, bake at 375°F (190°C) for 30–35 minutes, covered for the first 20 minutes to retain moisture.

How to Store

Let the pasta cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven or microwave until hot throughout.

How To Make Ricotta And Spinach Stuffed Conchiglioni

Step 1

Step 1

Make the filling:
In a bowl, combine ricotta, chopped spinach, egg, parmesan, salt, and nutmeg. Mix until smooth and well blended.

Make the filling:
In a bowl, combine ricotta, chopped spinach, egg, parmesan, salt, and nutmeg. Mix until smooth and well blended.

Step 2

Step 2

Cook the pasta:
Bring a large pot of salted water to a boil. Add conchiglioni and cook until al dente (firm to the bite). Drain and set aside.

Cook the pasta:
Bring a large pot of salted water to a boil. Add conchiglioni and cook until al dente (firm to the bite). Drain and set aside.

Step 3

Step 3

Prepare the sauce:
In a saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Stir in tomato sauce and basil leaves. Cover and simmer for 20 minutes. Remove garlic before using.

Step 4

Step 4

Prepare the sauce:
In a saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Stir in tomato sauce and basil leaves. Cover and simmer for 20 minutes. Remove garlic before using.

Assemble the dish:
Spread a layer of tomato sauce on the bottom of a 26cm cake pan or oven-safe dish. Fill each pasta shell with the ricotta-spinach mixture and place them into the pan in a single layer.

Step 5

Step 5

Assemble the dish:
Spread a layer of tomato sauce on the bottom of a 26cm cake pan or oven-safe dish. Fill each pasta shell with the ricotta-spinach mixture and place them into the pan in a single layer.

Top and bake:
Spoon remaining sauce over the shells. Sprinkle generously with grated cheese and parmesan. Cover loosely with foil and bake at 392°F (200°C) for 30 minutes, removing foil in the last 10 minutes for a golden top.

Step 6

Step 6

Serve:
Let rest briefly before serving. Garnish with fresh basil if desired.