Baked stuffed conchiglioni

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

  • 35 mins cooking
  • Serves 6
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Baked stuffed conchiglioni
  • 250 gram giant pasta shells (conchigilioni)
  • 150 gram spinach, cooked and well drained, chopped*
  • 1 1/2 cup ricotta
  • 1/3 cup grated parmesan cheese
  • nutmeg
  • 1 egg, lightly beaten
  • 5 slice (50 grams) mild salami, chopped
  • 2 teaspoon chopped thyme or rosemary
  • 1 600 millilitre bottle of tomato passata
  • 1/3 cup cream
  • 1/4 cup grated mozzarella


Baked stuffed conchiglioni
  • 1
    Preheat oven to 180°C.
  • 2
    Bring a large pot of salted water to the boil. Add the pasta and cook 8 minutes or until nearly cooked. Drain and set aside.
  • 3
    In a bowl, combine spinach, ricotta, parmesan, egg, nutmeg and salami. Season and mix well.
  • 4
    In another bowl, combine rosemary, passata and cream.
  • 5
    Stuff ricotta mixture into shells (about 2 tsp in each). Place on a lightly greased 20cm x 25cm baking dish. Pour over tomato mixture and sprinkle with mozzarella. Bake 20-25 minutes.


Spinach can be cooked in the microwave. Rinse spinach and place in a bowl. Cover loosely with plastic wrap and cook on medium 2 minutes.

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