# Conchiglioni con ricotta e spinaci al sugo

Conchiglioni pasta shells stuffed with a creamy ricotta and spinach filling, baked in a rich tomato sauce.

- Servings: 1 baking dish
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 280 g conchiglioni pasta
- 700 g tomato passata
- 500 g spinach
- 400 g ricotta, well-skinned
- 150 g mozzarella, diced
- 70 g parmesan cheese, grated
- 1 whole egg
- celery, mashed
- carrot, mashed
- onion, mashed
- garlic
- extra virgin olive oil
- salt
- nutmeg
- 30 g parmesan cheese, grated

## Instructions

1. Pour extra virgin olive oil in a pot and add mashed celery, carrot, and onion, letting them wilt.
2. Add tomato passata, water to rinse the container, and salt, then cover and cook on low heat.
3. Sauté spinach in a pot with extra virgin olive oil, garlic, and salt for 5-6 minutes, then remove garlic.
4. Squeeze the cooked spinach, grind it, and mix it in a bowl with ricotta, egg, mozzarella, parmesan, salt, and nutmeg.
5. Boil the conchiglioni pasta until half-cooked according to package instructions.
6. Spread some sauce at the bottom of a baking dish.
7. Fill the pasta shells with the ricotta-spinach mixture using a piping bag.
8. Place the stuffed shells in the dish, cover with remaining sauce and grated parmesan.
9. Bake in a preheated ventilated oven at 200 degrees.

## Equipment

- pot
- bowl
- piping bag
- pyrophila
- ventilated oven

## Tips

- Spinach can be used fresh or frozen.
- Always adjust baking time according to your own oven.

## Source

- Original video: https://www.facebook.com/share/v/1DYxLNz1tt/
- Creator: DovealSud
- Recipe page: https://www.cliprecipe.com/recipe/704b589c-2cb8-4648-a8e0-064f77e77bc6
- Extracted: 2026-09-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt