Baked Conchiglioni Pasta Shells with Spinach and Ricotta

This delicious classic Italian baked shells recipe is perfect for family lunches and holiday menus.

To start, I make my own simple and delicious tomato sauce. It is so easy and it has very few ingredients.

Then we have the stars of the dish which are the pasta shells called “conchiglioni.” I love the methodical pinching and filling each conchiglioni. I get into a rhythm and it gets me more and more excited to share this dish with my loved ones.

The drizzle of the olive oil at the end and the sprinkle of the Parmesan adds that over-the-top deliciousness that makes my heart smile.

Baked conchiglioni pasta shells with spinach and ricotta

Adapted mostly from the Steven Jackson recipe

INGREDIENTS

For the Sauce:

1/4 cup extra-virgin olive oil

8 cloves garlic, thinly sliced

2 28-ounce cans San Marzano tomatoes, crushed by hand 

1.5 teaspoons dried oregano

2 pinches of red pepper flakes, plus more for topping

Kosher salt and freshly ground pepper to taste

For the Stuffed Shells:

Kosher salt

9 ounces jumbo pasta shells (30 to 34 shells)

1 tablespoon extra-virgin olive oil (plus a drizzle)

1 8-ounce bag fresh spinach

2 cups ricotta cheese

2 cups shredded low-moisture mozzarella cheese (or pieces of low-moisture mozzarella, if you prefer)

1/3 cup fresh parsley, finely chopped

1/3 cup grated Parmesan cheese, plus more for topping

1 large egg, beaten

1/2 teaspoon kosher salt

1 teaspoon freshly ground pepper

INSTRUCTIONS

1. Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)

2. Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.

3. Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.

4. Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined. 

5. To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.

6. Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with a drizzle of olive oil and a handful of Parmesan cheese (maybe even some more crushed red pepper flakes if you are married to someone like my husband who likes a bit of heat).