Baked Conchiglioni with Ricotta and Spinach in Marinara Sauce — Tender Oven-Baked Pasta

This baked casserole of oversized conchiglioni shells, filled with velvety ricotta and tender spinach beneath a bright marinara sauce, brings together a creamy center, deep tomato flavor, and an irresistible golden cheese crust. It’s the kind of cozy dinner that looks beautifully put together yet comes together without any fuss.

Ingredients

• Large conchiglioni — 250g (9 oz)
• Ricotta — 400g (14 oz)
• Fresh spinach — 200g (7 oz)
• Shredded mozzarella — 150g (5 oz)
• Grated Parmesan — 60g (2 oz) + 20g (3/4 oz) for serving
• Egg — 1
• Ground nutmeg — 1/4 tsp
• Garlic — 3 cloves
• Yellow onion — 1
• Olive oil — 2 tbsp
• Tomato purée (passata) — 700g (2 3/4 cups)
• Dried oregano — 1 tsp
• Fresh basil — 10g
• Sugar — 1/2 tsp
• Salt — 1 1/4 tsp
• Ground black pepper — 1/4 tsp

Step-by-Step Recipe

1. Preheat the oven to 190°C (375°F). Bring a large pot of water to a boil and season generously with salt.
2. Cook the conchiglioni until al dente, about 2 minutes less than the package directs. Drain in a colander, rinse briefly, and toss with 1 tsp olive oil so the shells don’t stick together.
3. For the marinara sauce, heat 1 tbsp olive oil in a saucepan. Over medium heat, cook the finely chopped onion for 4–5 minutes until soft, then add 2 minced garlic cloves and cook for 30 seconds, just until fragrant.
4. Pour in the tomato purée, then add oregano, sugar, 1/2 tsp salt, and a pinch of pepper. Simmer for 10–12 minutes until lightly thickened. Remove from the heat and stir in half of the chopped basil.
5. For the filling, heat the remaining 1 tbsp olive oil in a skillet, add the spinach and the remaining garlic clove. Cook for 1–2 minutes, just until wilted. Let cool, squeeze out any excess moisture, and chop finely.
6. Combine the ricotta, spinach, egg, 50g (1 3/4 oz) of the Parmesan, nutmeg, 3/4 tsp salt, and the remaining pepper. Taste and adjust the seasoning if needed.
7. Spread half of the sauce in a baking dish, about 20 x 30 cm (8 x 12 inches). Fill each shell with about 1 tsp of the ricotta mixture and arrange them snugly in the dish.
8. Spoon over the remaining sauce, then scatter with the mozzarella and the remaining 10g (1/4 oz) Parmesan.
9. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, until the top is bubbling and nicely browned.
10. Let the pasta rest for 5 minutes, garnish with the remaining basil, and serve, adding a little more Parmesan if you like.

Nutrition per Serving

Item	Amount
Calories	560 kcal
Protein	30 g
Fat	24 g
Carbohydrates	56 g
Fiber	6 g
Sugar	10 g
Sodium	1200 mg

What to Serve With It

• Arugula salad with lemon dressing and Parmesan.
• Crusty garlic baguette or ciabatta.
• A light red wine such as Chianti or Sangiovese, or a dry white like Pinot Grigio.

Tips and Variations

• Swiss chard or kale work well in place of spinach; chop finely and cook until tender.
• Swap part of the ricotta for cream cheese for a firmer filling.
• Add 1/2 tsp lemon zest to the filling for brightness, or a pinch of chili flakes for gentle heat.
• To keep the shells intact, don’t overcook them and let them cool slightly before stuffing.
• For a gluten-free version, use gluten-free shells.

Storage and Reheating

• Store leftovers in the refrigerator for up to 3 days in an airtight container.
• Reheat covered with foil at 160°C (320°F) for 12–15 minutes, or in the microwave in individual portions.
• Freezing works well: assemble the dish before baking, cover, and freeze for up to 2 months. Bake from frozen at 180°C (356°F) for 45–55 minutes, removing the foil for the last 10 minutes.

Frequently Asked Questions