Conchiglioni Pasta with Spinach and Ricotta

Name: Conchiglioni Pasta with Spinach and Ricotta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g Spinach (Fresh or frozen (thawed and squeezed dry)); 250 g Ricotta cheese; 150 g Conchiglioni pasta (Large shell pasta); 1 medium Egg; 0.5 medium Onion (Finely chopped); 1 tablespoon Butter; 1 tablespoon Extra virgin olive oil; to taste Salt; to taste Black pepper; 2 tablespoons Grated Parmesan cheese (Plus extra for topping); 1 tablespoon Breadcrumbs (Optional, for topping)

A comforting and delicious recipe for conchiglioni pasta stuffed with a creamy blend of spinach and ricotta cheese, then baked to golden perfection. This dish is perfect for a cozy meal and highlights classic Italian flavors.

#Pasta

#Ricotta

#Spinach

#Baked

#Vegetarian

#Italian

#Comfort Food

#Main Course

Ingredients laid out

Recipe Information

25m

Prep Time

15m

Cook Time

40m

Total Time

Servings

Medium

Italian

Nutrition (per serving)

520

Calories

32g

Protein

60g

Carbs

22g

Fat

Spinach and Ricotta Filling

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stuffed Conchiglioni in Baking Dish

Instructions

0/7 completed

1
Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil for the pasta.
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5m
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Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil for the pasta.
5m
Ensuring the oven is hot before the dish goes in helps with even cooking.
2
In a pan, sauté the chopped half onion with olive oil until softened, then add the spinach and cook until wilted and any excess moisture has evaporated. Let it cool slightly.
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7m
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In a pan, sauté the chopped half onion with olive oil until softened, then add the spinach and cook until wilted and any excess moisture has evaporated. Let it cool slightly.
7m
Squeeze any excess water from the cooked spinach to prevent a watery filling.
3
In a mixing bowl, combine the ricotta cheese, cooled spinach and onion mixture, one egg, grated Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined and creamy.
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5m
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In a mixing bowl, combine the ricotta cheese, cooled spinach and onion mixture, one egg, grated Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined and creamy.
5m
Taste and adjust seasoning before stuffing the pasta.
4
Cook the conchiglioni pasta in the boiling salted water according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
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10m
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Cook the conchiglioni pasta in the boiling salted water according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
10m
Undercook the pasta by 1-2 minutes as it will finish cooking in the oven.
5
Carefully stuff each conchiglioni shell with the spinach and ricotta filling.
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5m
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Carefully stuff each conchiglioni shell with the spinach and ricotta filling.
5m
A small spoon or piping bag can make stuffing easier.
6
Lightly grease a baking dish with butter or olive oil. Arrange the stuffed pasta shells in a single layer in the baking dish. You can sprinkle with a bit of breadcrumbs and extra Parmesan cheese on top.
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3m
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Lightly grease a baking dish with butter or olive oil. Arrange the stuffed pasta shells in a single layer in the baking dish. You can sprinkle with a bit of breadcrumbs and extra Parmesan cheese on top.
3m
Adding a thin layer of tomato sauce at the bottom of the dish can prevent pasta from sticking and add moisture.
7
Bake in the preheated oven for approximately 15 minutes, or until the pasta is heated through and the cheese is melted and lightly golden.
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15m
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Bake in the preheated oven for approximately 15 minutes, or until the pasta is heated through and the cheese is melted and lightly golden.
15m
Keep an eye on the dish to prevent over-browning. If the top gets too dark, cover loosely with foil.