Conchiglione Pasta With Spinach And Ricotta (Giant Stuffed Shells!)

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Conchiglione pasta makes a fancy sounding and impressive looking dish. But really it’s an incredibly simple and cozy weeknight dinner idea. Stuff giant pasta shells with a quick and easy spinach and ricotta mixture, and pour a simple homemade marinara sauce on top before baking. Don’t forget the oozy mozzarella cheese on top!

A white plate of conchiglione giant stuffed pasta shells with a fork in front and on a blue and white striped tea towel and with a green salad in the background.

Why you’ll love this

  • A dinner that pleases everyone. This conchiglione recipe is a super tasty and elegant dinner for the grown-ups, but kids tend to like it too (ultimately it’s tomato-y pasta, and what kid wouldn’t be at least a little impressed by the giant shells?). The contrast of the creamy spinach ricotta filling, chewy pasta and amazing marinara sauce will have everyone coming back for more.
  • Quick and easy to make. You’re looking at around 15 minutes’ hands-on time – the stove and oven will do the rest.
  • Amazing and easy homemade marinara sauce. I promise it’s worth the extra minutes to make!
  • Easy to make ahead and plenty to go around. Simply assemble the stuffed conchiglione in the baking dish, then store in the fridge for baking later. With a fresh green salad and toasted bread with olive oil on the side, you can easily feed 5 to 6 people.

Fun fact: Conchiglione means ‘large seashell’ in Italian. Ricotta and spinach is probably the most common filling combo but many other options such as ground meats, mushrooms and cheese, and even pumpkin or butternut squash are possible, too.

About the ingredients

For the stuffed pasta shells

All ingredients for conchiglione with spinach and ricotta including giant pasta shells, parmesan and mozzarella cheeses, ricotta cheese, an egg, spinach, seasonings and garlic.

‘Giant’ pasta shells. You might see other names written on the package, such as conchiglie giganti, conchiglie rigati (ridged shells) or even lumaconi (meaning ‘big snails’). You can even get them in different sizes. Any size is fine, as long as you can stuff them. Many supermarkets now stock these (just check the pasta aisle). Alternatively, try a European style deli.

Spinach. My first choice is pre-chopped fresh spinach for convenience. No need for pre-cooking – just blanch by pouring over boiling water. Frozen spinach will work, too (just thaw and squeeze out the excess water before using).

4 to 5 cloves of garlic. I like to use plenty! Since there are so few ingredients I want to taste it.

Ricotta cheese. I prefer full-fat ricotta for a nice creamy filling.

Plus an egg, grated parmesan cheese, ground nutmeg (don’t skip this if possible), pepper and a nice bunch of fresh basil.

Collage of 2 images showing conchiglione or giant pasta shells in a package and then a bowl of sliced garlic with garlic bulbs at the side.

For the marinara sauce

All ingredients for marinara sauce labelled including canned tomatoes, fresh basil, olive oil, balsamic vinegar, garlic, sugar or honey and salt and pepper.

Olive oil. Don’t be shocked by how much. Starting the sauce off with a good amount of good quality olive oil makes the best authentic marinara sauce!

Garlic. As in the filling, I like to add plenty – around 10 sliced cloves. Don’t be shocked – it tastes amazing!

Canned tomatoes. I use crushed/chopped for convenience. Some people swear by using whole canned tomatoes instead. Simply ‘snip’ directly in the can with kitchen scissors!

Fresh basil, salt, pepper, sugar (or honey) and a small amount of balsamic vinegar to balance out the flavors.

Top tip: Try adding a whole chili to the sauce as it simmers. Remove before serving. It just adds a hint of warmth! Or simply add a small pinch of chili flakes.

How to make it

First start making the amazing Italian marinara sauce. I promise you it’s worth the tiny bit of extra effort!

Begin with a whole half a cup of olive oil. I know it sounds like a lot. But trust me, it adds incredible authentic texture and subtle fruity, peppery flavor to the sauce.

Heat oil on a medium heat, then sauté the sliced garlic for a minute or two, without browning.

Then add the canned tomatoes

Collage of 2 images showing someone adding sliced garlic to olive oil in a pan and then adding canned tomatoes.

… followed by the fresh basil and salt and pepper.

Collage of 2 images showing someone adding fresh basil to ingredients for marinara in a pan and then adding salt and pepper.

Add around half a can of water and simmer for 20 to 30 minutes or until reduced and thickened.

Collage of 2 images showing someone adding water to a pan and then stirring the sauce before it's cooked with a wooden spoon.

Finally, stir in the sugar or honey and a little balsamic vinegar if you have it (it balances out the flavors beautifully!).

Collage of 2 images someone adding salt and pepper and balsamic vinegar to homemade marinara sauce.

While the marinara is simmering, boil the pasta shells until al dente (usually around 2 minutes less than the package instructions say). Drizzle over a little oil to prevent sticking.

You can also pile the spinach into a large colander and pour boiling water over to wilt. Rinse in cold water, then squeeze out as much of the excess water as you can.

Collage of 2 images showing adding a bit of olive oil to cooked giant pasta shells and pouring boiling water over spinach in a red colander.

Put the spinach in a bowl along with the ricotta and the other stuffing ingredients. Then mix well.

Collage of 2 images showing all ingredients for spinach ricotta stuffing and then all mixed together in a bowl.

Then it’s time for the fun part! Spread about a cup or a cup and a half of the marinara over the bottom of a large baking dish (mine is 9 x 13 inches).

Using a teaspoon, stuff the shells right to the top with the spinach ricotta mixture. Arrange in the baking dish on top of the sauce in a single layer.

Collage of 2 images showing someone spreading marinara sauce over the bottom of a baking pan, and then stuffing giant shells with spinach ricotta mixture.

Finally, drizzle over the remaining sauce and sprinkle over the mozzarella.

Collage of 2 images showing stuffed pasta shells and marinara sauce and then with cheese sprinkled over the top.

Cover with foil and bake for 25 minutes. Then take the foil off and bake your amazing ‘conchiglione al forno’ for a further 15 minutes.

Overhead view of a baking pan of stuffed pasta shells with spinach and ricotta.

Helen’s top tips

  • Consider doubling the amount of sauce. Freeze the leftovers to use in this incredible Greek baked eggplant recipe, or just toss through cooked pasta and sprinkle over parmesan on another busy weeknight. If this interests you, check out the separate article on the homemade marinara sauce with tips and more ideas about how to use it.
  • Really in a hurry? It’s absolutely fine to substitute the homemade marinara with a good quality store-bought pasta sauce. Consider adding more fresh basil and sliced garlic to it if you choose this option.
  • Drain the pasta by putting the lid on the saucepan, tipping and letting the water drain out of a small gap. Then drizzle a little olive oil over the shells and shake lightly to stop them sticking. Don’t worry if a few of the pasta shells split. You’ll still be able to stuff them. If a few are too broken, simply eat for lunch with a little leftover marinara stirred through!

Serving conchiglione

These delicious giant baked pasta shells easily serve 5 or 6 people. All you really need on the side is a simple green salad drizzled with your favorite dressing. I also found out by accident that a classic Greek salad goes quite well, too! (alternatively try a simpler Greek lettuce salad)

Sometimes, we’re sneaky and add a few oven fries, too, to help mop up the delicious sauce. Or if you like, throw a pan of these easy potatoes parmentier into the oven with the giant baked pasta shells to cook at the same time (they’re very easy to prep!).

Some good bread isn’t a bad idea, either. Try homemade Italian focaccia or, to keep things simple, these 2-minute olive oil and salt toasts.

Variation ideas: Try replacing some or all of the spinach with some cooked squashed broccoli, or cooked mashed pumpkin or butternut squash. Alternatively, add sundried tomatoes, or pieces of cooked bacon, sausage or ground meat for meaty stuffed shells.

Someone spooning Baked spinach and ricotta shells out of a blue baking dish.

Storing, freezing and reheating

This stuffed pasta shells recipe is perfect for making ahead. You can fully assemble it, then cover and keep in the fridge for up to a day until ready to bake.

If you want to keep it longer, simply wrap in a few layers of plastic wrap and freeze for up to 2 months. Let defrost in the fridge overnight then bake as normal.

This dish is best eaten when just cooked to be enjoyed at its juiciest! However, the leftovers do reheat pretty well in a microwave! Just cover individual portions and microwave on slightly reduced power for 3 to 3.5 minutes or until piping hot. Leftovers keep well in the fridge (well covered or in an airtight container) for up to 3 days.

More cozy pasta dishes

Or see all easy pasta dishes.

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A white plate of conchiglione giant stuffed pasta shells with a fork in front and on a blue and white striped tea towel and with a green salad in the background.
5 from 1 vote

Conchiglione Pasta With Spinach And Ricotta (Giant Stuffed Shells!)

It's the simple homemade authentic marinara sauce that takes this conchiglione pasta dish to over the top delicious. And it's very easy to make with simple ingredients. Just stuff a spinach and ricotta filling into the giant shells, then drizzle with the marinara sauce and oozy mozzarella.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 5 to 6

Ingredients 
 

Simple marinara sauce

  • ½ cup olive oil
  • 10 cloves garlic, peeled and finely sliced
  • 28 ounces chopped tomatoes, (2 x 14 ounce cans, or 1 x 28 ounce can)
  • 1 bunch fresh basil, washed and leaves picked
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 small chili, (optional) or a pinch of chili or red pepper flakes
  • 2 teaspoons sugar, Or 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Giant stuffed shells

  • 10.5 ounces pasta, (giant shells, sometimes called conchiglione or conchiglie)
  • 14 ounces spinach, chopped fresh spinach, or use 8-10 ounces (225 – 300 grams) frozen spinach
  • 4 cloves garlic, crushed
  • 1 pound ricotta cheese
  • 1 egg, lightly whisked
  • ½ cup parmesan cheese, grated
  • ½ teaspoon nutmeg, ground
  • ½ bunch fresh basil, chopped (or 1 teaspoon dried basil)
  • ½ teaspoon pepper
  • ¾ cup mozzarella cheese

To serve (optional)

  • toasted bread with olive oil and salt
  • green salad and dressing

Instructions 

Sauce

  • To make the marinara sauce, heat the olive oil on a medium heat in a large pan (a pan with a large surface area is best). Then add the garlic and sauté for a minute or two (don't let it brown).
    ½ cup olive oil, 10 cloves garlic
  • Pour in the canned tomatoes, basil and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Also add the chili or chili/red pepper flakes (if using).
    28 ounces chopped tomatoes, 1 bunch fresh basil, 2 teaspoons salt, 1 teaspoon pepper, 1 small chili
  • Simmer the sauce for 20 to 30 minutes or until reduced and slightly thickened. Then stir in the sugar or honey and balsamic vinegar.
    2 teaspoons sugar, 1 tablespoon balsamic vinegar

Conchiglione pasta

  • Meanwhile (while the sauce is cooking), boil the pasta shells in salted water until al dente according to the packet instructions (usually around 2 minutes less than recommended). Carefully drain in the saucepan using the lid, then drizzle with a little olive oil to stop the shells from sticking. Shake the pan gently.
    10.5 ounces pasta
  • Put the spinach into a large colander. Pour a kettle of boiling water over it to wilt it (alternatively boil the spinach in a saucepan for 2 minutes then drain). Rinse in cold water then squeeze with your hands to remove most of the water. If using frozen spinach simply let defrost and squeeze out the water.
    14 ounces spinach
  • Now make the stuffing for the shells. Transfer the spinach to a large bowl, then add the crushed garlic, ricotta, egg, parmesan, the nutmeg, most of the basil, and the pepper. Mix well.
    4 cloves garlic, 1 pound ricotta cheese, 1 egg, ½ cup parmesan cheese, ½ teaspoon nutmeg, ½ bunch fresh basil, ½ teaspoon pepper
  • Pre-heat the oven to 355F/180C. Spread about a cup and a half of the marinara sauce over the bottom of a large baking dish (9 inches X 13 inches or similar). Then use a teaspoon to carefully stuff each of the pasta shells with the spinach-ricotta mixture (you can fill them up to the top). Arrange them in the dish on top of the sauce in a single layer. Don't worry if a few of the shells have split.
  • When the dish is filled with shells, drizzle over the rest of the marinara sauce, then sprinkle with the mozzarella cheese.
    ¾ cup mozzarella cheese
  • Cover with aluminum foil (important) and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until lightly golden and bubbling. Sprinkle with the remainder of the fresh basil leaves. Serve each person with 3 to 4 shells with some of the sauce, and green salad and/or toasted bread with olive oil on the side.
    toasted bread with olive oil and salt, green salad and dressing

Notes

Sauce: Consider making double. Save for next time, or it’s delicious as a quick dinner stirred through cooked pasta and with parmesan on top. See more ideas on how to use Italian marinara sauce if this interests you.
I think it’s the sauce that really takes this recipe from good to amazing, but for convenience feel free to substitute with a really good quality store-bought marinara (you’ll need about 3 cups). 
Storage/Freezing: This is a great recipe to make ahead, cover and store in the fridge for up to a day before baking. You can also freeze it for up to 2 months – just assemble then cover well with plastic wrap and foil before freezing. Defrost overnight in the fridge, then bake as per the recipe instructions. 
Leftovers reheat really well in the microwave. Just cover and reheat individual portions for about 3 to 3.5 minutes until piping hot again.

Nutrition

Calories: 745kcal, Carbohydrates: 63g, Protein: 31g, Fat: 42g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 0.004g, Cholesterol: 99mg, Sodium: 1581mg, Potassium: 1086mg, Fiber: 6g, Sugar: 9g, Vitamin A: 8488IU, Vitamin C: 53mg, Calcium: 562mg, Iron: 6mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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32 Comments

  1. 5 stars
    Love this. It looks wonderful. I had to laugh because I had the same problem recently. I really wanted stuffed pasta shells and there were non to be found. I finally saw them at my fave continental store and snapped up 3 bags 🙂

    1. I’ve seen them much more often lately, Marie. Of course, when I’m not actively looking…

  2. Oh I totally agree with you that the slightly messy dish looks way more delicious than the perfect one! Sometimes I spent a lot of time decorating the dish, shoot photos and didn’t like what I saw on the screen. Then when I started eating and messed up the plate, I thought, man, this look so good now!! Funny isn’t it?
    Somehow these stuffed pasta shells look very intimidating to make to me. I’m glad to see you made the process less daunting. I never remember I saw these giant pasta in the supermarket, but I’ll keep an eye on them next time!
    Great recipe and delicious photos Helen 🙂

    1. Thank you, dear Maggie! I agree with you that these sorts of things can seem a bit intimidating, but I promise you this is really really easy!

  3. Those close up shots Helen are killer good. You are really making me hungry. Just love this little vegetarian spinach and ricotta stuffed shells. So much flavor with just a handful of ingredients. I actually saw large shells at the IFC in central in HK the other day but sometimes they are all out. You need to snag them when you can.

    1. Thanks, Bam! So happy to have made you hungry! You’re right about needing to grab those shells while you can. They seem to have run out in the supermarket where I bought them now too 🙁

  4. This is my kind of comfort food. I just love spinach and ricotta together.

  5. These stuffed pasta shells look delicious Helen! Spinach and ricotta is one of my favourite fillings for pasta. Sounds like a super comforting dish and I love the idea of serving it with focaccia! Yum. 🙂

  6. I love this post Helen! And this is a great dish, I need to make very soon! Great flavors, love how well nutmeg and spinach go together!

    1. Thanks, Mira. I hope you do try it soon – it’s so delicious with that homemade marinara sauce!