Do You Know “Conchiglioni” Pasta ? Fascinating Italian Pasta Shapes

Ingredients

• 12 pieces Conchiglioni Pasta (large shells, cooked al dente)
• 1 cup Ricotta Cheese (full‑fat, drained)
• 2 cups Fresh Spinach (washed and roughly chopped)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 cloves Garlic (minced)
• 1 small Onion (finely diced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Nutmeg (optional, freshly grated)
• 2 cups Tomato Sauce (store‑bought or homemade)
• 6 leaves Fresh Basil Leaves (for garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the pasta and filling.

   Time: PT10M

   Temperature: 375°F

2. Cook Conchiglioni

   Bring a large pot of salted water to a rolling boil. Add the conchiglioni and cook for 8‑10 minutes until al dente. Drain in a colander and set aside on a clean kitchen towel.

   Time: PT12M

3. Prepare the Filling

   In a mixing bowl combine ricotta, chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, diced onion, olive oil, salt, pepper, and nutmeg. Mix until a uniform, creamy mixture forms.

   Time: PT10M

4. Stuff the Shells

   Using a spoon or small ice‑cream scoop, fill each cooked conchiglioni with the ricotta‑spinach mixture. Arrange the stuffed shells in a single layer in the baking dish.

   Time: PT8M

5. Add Sauce and Top Cheese

   Pour the tomato sauce evenly over the stuffed shells, ensuring each shell is covered. Sprinkle the remaining shredded mozzarella over the top.

   Time: PT3M

6. Bake

   Place the baking dish in the preheated oven and bake for 20 minutes, or until the sauce is bubbling and the cheese is melted. Switch to broil for the last 2 minutes to achieve a golden‑brown top.

   Time: PT22M

   Temperature: 375°F

7. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.

   Time: PT5M

Nutrition Facts

Calories

405

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

4g