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! ❤️

Italian Tiramisu – Classic & Kid-Friendly (No Coffee, No Alcohol)

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★☆ Easy	30 min + chilling	6–8	Beginner

A classic Italian dessert loved by all! Not everyone enjoys coffee or alcohol, so this recipe includes both the traditional version and a kid-friendly cocoa alternative. In the kid-friendly version, ladyfingers are dipped in a warm cocoa syrup, keeping all the creamy, dreamy taste everyone loves. 

The story: Tiramisu is one of my favorite desserts… but I don’t like coffee or strong alcohol! So I created my own version, perfect for kids — and the young at heart like me 🙂. It’s DELICIOUS, and friends always ask how I make it so good!

This is my original Tiramisu recipe, so please, if you share it, mention my blog 😉.

✨ My coffee- and alcohol-free tiramisu is ready for you with a printable recipe card—available now on Etsy: Get it here

Love this recipe? Get 48 authentic Greek recipes in my Book – Discover here!

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Ingredients

Tiramisu:

• 40 ladyfingers

• 500 g mascarpone

• 5 eggs

• 5 tbsp sugar

Syrup (coffee-free, alcohol-free):

• 2 cups (500 ml) water

• 6 tsp cocoa powder (+ extra for topping)

• 6–8 tbsp sugar (adjust to taste)

💡 Optional: Add a few drops of brandy, rum, or a sweet liqueur to the cream — just enough to help sterilize the eggs.

Instructions

1. Syrup: Boil water, cocoa, and sugar for 5 min. Let cool slightly.

2. Cream:

   • Beat egg whites with a pinch of salt into a thick meringue.

   • Whisk yolks with sugar until pale, mix in mascarpone.

   • Fold meringue gently into mascarpone mixture.

3. Assemble:

   • Use a 20 × 30 cm (8 × 12 in) rectangular dish.  

   • Quickly dip ladyfingers in syrup, layer in a dish.

   • Cover with half the cream, repeat.

4. Chill: Refrigerate 4–12 hrs. Sprinkle cocoa or add strawberries before serving.

Tips

• Use fresh eggs.
• Beat whites into thick meringue.
• Dip ladyfingers quickly and drain well.
• If using alcohol, a few drops are enough — don’t make it strong, it’s just for safety.