The CONCHIGLIONI RICOTTA AND SPINACH are a rich and comforting first course, a symbol of Italian Sunday cooking and special occasions. Large pasta shells cradle a creamy, delicate filling where the sweetness of the ricotta blends perfectly with the slightly herbaceous taste of the spinach, creating a simple yet irresistible balance of flavors.
Everything is laid on a bed of velvety sauce and baked in the oven until the top is golden and inviting.
Every forkful offers comfort and authenticity, with soft textures inside and a light crust on top that wins you over at first bite. This is a versatile dish, great to prepare ahead of time, ideal for family lunches, parties, or convivial dinners.
Conchiglioni ricotta and spinach represent cooking made with patience and love—the kind that fills the house with aroma and brings everyone to the table, transforming simple ingredients into an everlasting classic.
SEE OTHER PASTA DISHES WITH SPINACH:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz conchiglioni pasta shells
- 1 2/3 cups cow ricotta
- 11 oz spinach, frozen (or 28 oz fresh (about 1.75 lb))
- 1 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
- 1 1/2 cups milk
- 2 tbsp butter
- 2 1/2 tbsp all-purpose flour
- to taste nutmeg
Tools
- 1 Pot
- 2 Saucepans
- 1 Baking dish
- 1 Piping bag
Steps
Begin preparing the conchiglioni ricotta and spinach by making the béchamel.
In a small saucepan, melt the butter over medium heat. Then add the flour, whisking to prevent lumps.
Once the roux has a nice hazelnut color, remove from the heat and pour in the warm milk little by little, continuing to whisk.
Return to the heat, lower the flame and cook for another 5 minutes, stirring constantly. You should obtain a smooth sauce; if necessary, add more milk.
Remove the béchamel from the heat, season with salt and flavor with a pinch of nutmeg.
Preheat the oven to 356°F.
Cook the pasta al dente in plenty of salted water—salt it a bit more than usual (since it will later be immersed in water and lose some of its seasoning)—and add a drizzle of oil to the water.
Drain it 3 minutes before the package cooking time is up and plunge it into ice water to stop the cooking, since it will finish cooking in the oven.
Meanwhile, prepare the filling: in a bowl combine the well-drained, sautéed and chopped or blended spinach with the ricotta, grated Parmesan, salt, and pepper.
Now take a baking dish, butter the base and spread a layer of béchamel.
Using a piping bag, fill the conchiglioni one by one with the ricotta and spinach filling.
Place them in the dish, cover with more béchamel, sprinkle with additional Parmesan and bake for 15 minutes until the surface is gratinated and golden.
