Entrée: Italy – Conchiglioni Ripieni (Stuffed Jumbo Shells)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) jumbo pasta shells (about 30 shells; you’ll fill ~24)
Kosher salt, for pasta water
1 tbsp (15 ml) olive oil, plus more for pan
24 oz (680 g) whole-milk ricotta cheese
2 cups (200 g) shredded low-moisture mozzarella cheese, divided
3 / 4 cup (75 g) finely grated Parmesan cheese, divided
10 oz (280 g) frozen chopped spinach, thawed and well squeezed (optional)
1 large egg
3 cloves garlic, minced
1 / 4 cup (15 g) chopped fresh parsley
1 / 4 cup (10 g) chopped fresh basil (or 1 tsp (5 ml) dried Italian seasoning)
1 / 2 tsp (2.5 ml) kosher salt (for filling), plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
Pinch ground nutmeg (optional)
3 to 4 cups (720 to 960 ml) marinara sauce (about one 24–32 oz (680–910 g) jar)
Fresh basil or parsley, for serving (optional)

Show original ingredient measurements

12 oz / 340 g jumbo pasta shells (about 30 shells; you’ll fill ~24)
Kosher salt, for pasta water
1 tbsp (15 ml) olive oil, plus more for pan
24 oz / 680 g whole-milk ricotta cheese
2 cups (200 g) shredded low-moisture mozzarella cheese, divided
3 / 4 cup (75 g) finely grated Parmesan cheese, divided
10 oz / 280 g frozen chopped spinach, thawed and well squeezed (optional)
1 large egg
3 cloves garlic, minced
1 / 4 cup (15 g) chopped fresh parsley
1 / 4 cup (10 g) chopped fresh basil (or 1 tsp dried Italian seasoning)
1 / 2 tsp kosher salt (for filling), plus more to taste
1 / 2 tsp freshly ground black pepper
1 / 4 tsp red pepper flakes (optional)
Pinch ground nutmeg (optional)
3 to 4 cups (720 to 960 ml) marinara sauce (about one 24–32 oz / 680–910 g jar)
Fresh basil or parsley, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch (33 cm) baking dish and spread about 1 cup (240 ml) of marinara sauce over the bottom.
Cook the shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until very al dente, 1–2 minutes shy of package time (they’ll finish in the oven). Drain, rinse briefly under cool water, and toss with 1 tablespoon (15 ml) olive oil to prevent sticking. Lay them out on a tray to cool.
Make the filling: In a large bowl, combine the ricotta, 1 1/2 cups (360 ml) mozzarella (reserve 1/2 cup (120 ml) for topping), 1/2 cup (120 ml) Parmesan (reserve 1/4 cup (60 ml) for topping), spinach (if using), egg, garlic, parsley, basil, 1/2 teaspoon (2.5 ml) kosher salt, black pepper, red pepper flakes, and nutmeg. Mix until evenly combined and taste; adjust seasoning if needed.
Stuff the shells: Spoon about 2 tablespoons (30 ml) of filling into each cooled shell (or pipe it in using a zip-top bag with a corner snipped). You should fill roughly 24 shells, depending on size.
Assemble: Arrange the stuffed shells snugly in the prepared baking dish over the marinara. Spoon the remaining marinara sauce over and between the shells so they’re mostly covered but the tops peek through. Sprinkle the reserved 1/2 cup (120 ml) mozzarella and 1/4 cup (60 ml) Parmesan over the top.
Bake covered: Cover the dish tightly with foil (spray the underside with oil to prevent sticking) and bake for 20 minutes.
Finish baking: Remove the foil and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. For extra color, broil 1–3 minutes, watching closely.
Rest and serve: Let the shells rest 10 minutes before serving. Garnish with extra basil or parsley if desired.

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
Cook the shells: Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook until very al dente, 1–2 minutes shy of package time (they’ll finish in the oven). Drain, rinse briefly under cool water, and toss with 1 tablespoon olive oil to prevent sticking. Lay them out on a tray to cool.
Make the filling: In a large bowl, combine the ricotta, 1 1/2 cups mozzarella (reserve 1/2 cup for topping), 1/2 cup Parmesan (reserve 1/4 cup for topping), spinach (if using), egg, garlic, parsley, basil, 1/2 teaspoon kosher salt, black pepper, red pepper flakes, and nutmeg. Mix until evenly combined and taste; adjust seasoning if needed.
Stuff the shells: Spoon about 2 tablespoons of filling into each cooled shell (or pipe it in using a zip-top bag with a corner snipped). You should fill roughly 24 shells, depending on size.
Assemble: Arrange the stuffed shells snugly in the prepared baking dish over the marinara. Spoon the remaining marinara sauce over and between the shells so they’re mostly covered but the tops peek through. Sprinkle the reserved 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
Bake covered: Cover the dish tightly with foil (spray the underside with oil to prevent sticking) and bake for 20 minutes.
Finish baking: Remove the foil and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned. For extra color, broil 1–3 minutes, watching closely.
Rest and serve: Let the shells rest 10 minutes before serving. Garnish with extra basil or parsley if desired.