Conchiglionis stuffed with spinach and ricotta cheese

5 of 3 votes
Prep time: 30 minutes
Cook time: 15 minutes
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I love conchiglionis! This recipe for conchiglionis stuffed with spinach and ricotta cheese is not only colourful and very pretty to look at, but it is also delicious.

The conchi…what? Conchiglionis!

These pasta with a name at the limit of pronounceability are one of my favourite kinds of pasta! It’s a pasta, of Italian origin, in the shape of big shells. They can be served with a tomato sauce, a cream sauce or stuffed as in this recipe.

This recipe for stuffed conchiglionis is very simple to make and will delight the whole family. You may even be able to get your children to eat spinach!

This is also a vegetarian recipe, perfect when you run out of vegetarian meal ideas. For a healthier meal, you can serve the stuffed conchiglionis with a green salad or arugula.

Stuffed conchiglionis with spinach and ricotta cheese
Stuffed conchiglionis with spinach and ricotta cheese

Prepare your stuffed conchiglionis in advance!

What I like most about this recipe is that it is very easy to prepare in advance. When you know you’re going to have a busy week, all you have to do is prepare this dish on Sunday, for example, and then put it in the oven on Monday before serving it.

What’s more, the stuffed conchiglionis can be reheated the next day. Finally, they are also ideal for freezing.

Follow the recipe and don’t hesitate to leave a comment if you liked this recipe of conchiglionis stuffed with spinach and ricotta cheese!

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Conchiglionis stuffed with spinach and ricotta cheese

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5 of 3 votes
conchiglionis épinards ricotta
Préparation 30 minutes
Cuisson 15 minutes
Course Plat principal
Cuisine International
Servings 4


  • 200 g conchiglioni
  • 200 g spinach frozen
  • 100 g ricotta cheese
  • 400 g peeled tomatoes
  • 2 cloves garlic chopped
  • Salt
  • Pepper
  • Olive oil
  • Thyme rosemary, herbs of Provence


  • Cook the conchiglionis 3 minutes less than indicated on the package. Rinse pasta under cold water to prevent sticking.
  • Defrost spinach either in the microwave or over low heat in a small saucepan.
  • Crumble the ricotta and add it to the spinach. Season with salt and pepper. Set aside for later.
  • In a small saucepan, heat 1 tbsp. olive oil. Cook the garlic.
  • Be careful that it doesn’t brown, it just needs to be lightly coloured.
  • Add the tomatoes. Season with salt and pepper.
  • Add aromatic herbs (thyme, rosemary and/or herbes de provence). Cook over low heat for 10 minutes.
  • Preheat the oven to 175 °C.
  • Fill the conchiglionis with a teaspoon of spinach filling.
  • Pour the tomato sauce into the bottom of an ovenproof tin. Place the pasta on top of the tomato sauce.
  • Bake for 10-15 minutes.
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