Spinach and Ricotta Stuffed Pasta Shells (Conchiglioni Ripieni)

I’d been dreaming of making these beautiful Italian stuffed pasta shells for ages, and today was finally the day! Giant pasta shells filled with spinach, ricotta, shallots, dill and Parmesan, nestled in tomato passata with basil and topped with melting mozzarella and Gruyère. A little effort to fill the shells, lots of flavour, and pure comfort food with an Italian twist!

And for the perfect Italian-inspired meal? I’d serve my homemade tiramisu for dessert (the classic or the kid-friendly version, one of my iconic recipes included in my latest cookbook, Vivian Is Cooking BAKING!) Given that it's the apple season, I made instead my Greek reversed apple pie that is always a smash (included too in my baking cookbook).

Next on my cooking wish list: cannoli siciliani. I can’t wait to try making these iconic Sicilian pastries! ❤️

Ingredients

Serves 4

• 20–24 giant pasta shells (conchiglioni) approx 250g
• 500 g fresh spinach
• 200 g ricotta (I used 200 g of ricotta, which worked well, but I might add a little more next time for an even creamier filling and why not, experiment adding greek feta too)
• 3 shallots, finely chopped
• 1 egg
• 40–50 g grated Parmesan
• Fresh dill, to taste
• 500 ml tomato passata
• Fresh basil leaves
• 1 mozzarella ball (125 g)
• 60–80 g grated Gruyère
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Cook the pasta. Bring a large pot of salted water to the boil and cook the pasta shells until just al dente, following the packet instructions. Drain carefully and set aside, keeping the shells separate so they don’t stick together.

2. Sauté the shallots and spinach. Heat a little olive oil in a large pan. Add the chopped shallots and cook until softened. Add the fresh spinach in batches, cover and cook until wilted.

3. Remove excess liquid. Transfer the spinach mixture to a sieve and squeeze out as much liquid as possible. Let it cool slightly, then chop the spinach.

4. 
   
   Prepare the filling. In a bowl, combine the spinach and shallots with the ricotta, egg, grated Parmesan and chopped dill. Season with salt and freshly ground black pepper, then mix well.

5. Prepare the tomato sauce. Pour the passata into a baking dish (20x30cm). Season lightly and add a few fresh basil leaves.

6. Fill the shells. Spoon the spinach and ricotta mixture into each shell and arrange them snugly over the tomato sauce.

7. Add the cheese. Distribute the mozzarella over the shells and sprinkle with grated Gruyère.

8. Bake. Bake in a preheated oven at 200°C (fan) for approximately 20–25 minutes, until the sauce is bubbling and the cheese is melted and golden. 

Serving Tips

Serve hot with a crisp green salad and some crusty bread to mop up the delicious tomato sauce. Finish with a few fresh basil leaves for an extra touch of Italian flavour.

Variations

• Extra creamy: Increase the ricotta to 250–300 g for a softer, creamier filling.
• More cheesy: Add a little extra Parmesan to the filling.
• A little heat: Add chilli flakes to the tomato passata.
• Different herbs: Fresh parsley or basil can replace the dill if preferred.

Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat: Warm in the oven at 160–170°C until heated through. Add a splash of passata if the pasta seems dry.

• Make ahead: Assemble the dish, cover and refrigerate before baking. Allow a little extra cooking time if baking straight from the fridge.