Stuffed pasta shells with cheese and spinach

Stuffed pasta shells with cheese and spinach

This dish is made with conchiglioni pasta shells with combination of ricotta cheese and spinach. Ricotta cheese is a creamy cheese with nice flavour.

Rozina Dinaa


  1. 300 g conchiglioni pasta shells
  2. 230 g ricotta cheese
  3. 400 g canned chopped tomatoes
  4. 1 large onion. Finely chopped
  5. 200 g spinach
  6. 2 cloves garlic, crushed
  7. 50 g bread crumbs
  8. 1/2 cup milk
  9. Olive oil
  10. Pinch Salt- pepper powder to taste
  11. 1/2 tsp nutmeg powder


  1. Edit

    Put the bread crumbs, ricotta cheese, milk and 3 tbsp. olive oil, nutmeg powder, and season with salt and pepper powder in a food processor and blend it.

  2. Edit

    And season with salt and pepper powder in a food processor and blend it.

  3. Edit

    Then divide mixture into two portions, set aside one and add spinach leaves to other one in the food processor and make a smooth mixture.

  4. Edit

    Now you have two colour mixtures

  5. Edit

    Bring lightly salted water to the boil. Add pasta shells and 2 tbsp. olive oil. Let shells cook until tender. Drain the pasta and set aside. Heat the oil in a sauce pan, and saute chopped onion for 5-6 minutes.

  6. Edit

    Add chopped tomatoes and let to cook for 5 minutes more.Transfer tomato sauce into a cooking tray, add crushed garlic and mix together.

  7. Edit

    With a teaspoon, fill the shells with two different cheese mixtures.

  8. Edit

    Arrange over the tomato sauce. Cover with a foil and bake in the oven at 180C for about 15-20 minutes.

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