Stuffed Shell Pasta

Published on May 2, 2021 in Italian By Vincenzo Prosperi

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How to Make Stuffed Shell Pasta
Stuffed shell pasta (or conchiglioni) is a favourite in Italian homes for Sunday lunch! Seashell shaped pasta filled with creamy ricotta, tasty spinach and a hint of nutmeg is just the start of this dish…my tip is to use fresh buffalo mozzarella on top to give this baked dish a serious edge. In just 30 minutes you can make this recipe and it will likely be devoured in 3.

Watch How to Make STUFFED SHELL PASTA Video Recipe:

How to Make STUFFED SHELLS PASTA Like an Italian

Vincenzo’s Top Tips To Make Stuffed Shell Pasta

Drain any excess

Once your spinach is ready, make sure to drain any excess water if necessary, so that you can add the ricotta and mix really well until all of it completely combined beautifully.

FILL it ALL in!

Fill each pasta shell with the mixture working your way in until the tray is completely full.

Be extra and generous!

Putting EXTRA sauce on top of the stuffed shells pasta and a GENEROUS amount of pecorino cheese on top makes it more delicious and well stuffed!!

Stuff Shell Pasta

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Equipment

large pot
Oven safe shallow oven pot Baking dish
Medium mixing bowl
wooden spoon
fork
Large spoon (for scooping up and spreading the sauce)
Tablespoon
Garlic press/masher (if you have one)

Ingredients

Pasta shells/Conchiglione Amount depends on number of people – just remember, they grow!
Mozzarella di buffalo or fior di latte MUST be fresh for the sauce
2-3 Garlic cloves
1 Bottle Tomato Passata Homemade/Good Quality
Fresh Basil
Salt & Pepper
Extra virgin olive oil EVOO
For the filling:
400 grams Fresh ricotta 14.11oz
300 grams Baby Spinach 10.58oz Fresh or Frozen
3 tbsp Grated Pecorino or Parmigiano cheese
Nutmeg
Salt and Pepper
1 Egg

Instructions

Before anything else, add 5L water to a large pot and once it boils add the pasta and cook according to packet instructions less 1min/30seconds.
HOW TO MAKE THE SAUCE:
Shells pasta requires a very simple sauce so put a medium size pot on the stove at a low-medium heat.
Drizzle some extra virgin olive oil inside and add 2-3 crushed garlic cloves.
Cook for approx. 2 minutes stirring every so often or until they become shiny and start to golden in colour.
Add a bottle of passata and stir well.
Next add a sprinkle of salt and pepper then mix it through before adding the fresh basil leaves and gently stirring them in.
Let this cook at a simmer for approx. 20 minutes.
HOW TO MAKE THE FILLING:
Add spinach leaves to a large pan and leave to cook and wilt. This will need to be stirred every few minutes to make sure It all cooks well – you can add a small amount of water too if it helps.
Put all the ricotta in a bowl and break it down using a fork.
Once the spinach is ready (drain any excess water if necessary), add it to the ricotta and mix really well until it is completely combined.
Add a sprinkle (or two) of nutmeg, pecorino cheese and some salt and pepper and mix once again.
Then beat an egg on the side before adding it also and mix combine well.
HOW TO ASSEMBLE THE STUFFED SHELL PASTA:
First up, strain the pasta – remembering to cook it 30 sec or 1 min LESS than the packet instructions!
Preheat your oven to 180°C/356°F and line the baking tray with the tomato sauce you prepared, making sure to be generous!
Using a tablespoon scoop up some of the ricotta mixture and spread it into the open part of the pasta shell until full.
Fill each pasta shell with the mixture and line the pasta around the edges of your tray, working your way in until the tray is completely full.
Add extra sauce on top of the stuffed shells pasta and sprinkle a generous amount of pecorino cheese on top before breaking pieces of the fresh mozzarella using your hands and adding it to the top.
Bake in the pre-heated oven at 180°C/356°F for 20 minutes.
E ora si mangia, Vincenzo’sPlate….Enjoy!