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These stuffed Conchiglioni shells transport you straight to the heart of Italy with every bite. The large pasta shells cradle a silky smooth filling where creamy ricotta perfectly complements tender spinach. Topped with a slow-simmered tomato sauce and melted mozzarella, this dish strikes an ideal balance between rustic comfort and refined elegance. It transforms an ordinary dinner into something truly memorable.
When I served these conchiglioni to my Italian mother-in-law, her approving smile after the first bite was the ultimate compliment. She even asked for the recipe, noting that my version was creamier than her traditional one. The secret? Letting the filling rest overnight in the refrigerator to develop deeper flavors.
Essential Ingredients
- Conchiglioni (500g): Choose high-quality Italian pasta made from durum wheat. Look for shells with a pale yellow color and slightly rough texture that will grip the sauce well
- Fresh Ricotta (400g): Use artisanal if possible, or premium store-bought. The texture should be creamy and dense with a subtle sweetness
- Spinach (600g fresh or 300g frozen): Fresh bunches offer superior texture and flavor. Choose bright, firm leaves. If using frozen, select whole leaf over chopped
- Tomato Sauce (500ml): Homemade with San Marzano tomatoes is ideal. Otherwise, use a thick, rustic passata
- Buffalo Mozzarella (200g): True mozzarella di bufala provides unmatched creaminess. Regular fresh mozzarella can substitute
- Parmigiano Reggiano (100g): Select 24-month aged for optimal flavor, to be used in both filling and topping
Step-by-Step Instructions
- Prepare the Spinach:
- Thoroughly wash fresh spinach leaves
- Remove tough stems
- Blanch in salted boiling water for 2 minutes
- Shock in ice water to preserve color
- Squeeze thoroughly to remove moisture
- Finely chop to ensure even distribution
- Make the Filling:
- Break up ricotta with a fork until smooth
- Mix in one whole egg plus one yolk
- Add 50g freshly grated parmesan
- Season with salt, pepper, and nutmeg
- Fold in chopped spinach gradually
- Mix until uniform
- Chill for minimum 1 hour
- Prepare Sauce:
- Finely chop garlic and shallot
- Sauté in olive oil until translucent
- Add whole basil sprigs
- Pour in tomato sauce and pinch of sugar
- Season and simmer 30 minutes
- Remove basil before using
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Storage and Make-Ahead Tips
This dish is ideal for preparing ahead. Each component can be made separately and assembled later. The filling keeps for 24 hours refrigerated, and stuffed shells can be frozen before the final bake.
Recipe Tips & Tricks
- → Can I prepare this dish beforehand?
- Absolutely! You can stuff the pasta shells up to a day in advance and keep them chilled. Add the sauce and cheese just before baking.
- → How do I keep the pasta from sticking?
- Cook the shells in plenty of unsalted water, then rinse them under cold water immediately after draining.
- → Is it possible to freeze this dish?
- Yes, you can freeze it uncooked or fully cooked. If freezing before cooking, wait to add mozzarella until you’re ready to bake.
- → What can I use if I don’t have pasta shells?
- Cannelloni or jumbo pasta tubes work just as well as alternatives for stuffing.
- → How can I tell when the pasta is perfectly cooked?
- The shells should be al dente after about 10 minutes of boiling. They'll finish cooking while baking with the filling.