Recipe Overview
This Florentine baked pasta combines the comfort of stuffed shells with the elegance of classic Italian layering. The ricotta and spinach filling stays soft and delicate, while the tomato and béchamel create a balanced finish that is rich without becoming heavy. It is a beautiful recipe for family-style service, plated pasta menus, or vegetarian selections in the pasta station.
Ingredients
Base recipe = 6 servings.
- For shells: 900 g extra-fancy semolina flour + 140 g whole eggs
- 680 g fresh ricotta, drained overnight
- 1360 g fresh spinach, blanched, squeezed dry, and chopped
- 2 g freshly grated nutmeg
- Sea salt and white pepper, to taste
- 960 ml béchamel sauce
- 480 ml tomato sauce
- 160 g Parmigiano Reggiano, grated
- Unsalted butter and extra-virgin olive oil, for pans
Preparation
- Prepare the shells: Make the dough with semolina and eggs, extrude the conchiglie shells, and let them rest briefly before cooking.
- Par-cook the pasta: Boil the shells in well-salted water until just al dente. Drain, toss lightly with olive oil, and cool on trays so they do not stick.
- Make the filling: Combine ricotta, chopped spinach, nutmeg, salt, and white pepper. Stir in 1 to 2 spoonfuls of cooled béchamel to bind the mixture, then fold in part of the Parmigiano. Transfer to a piping bag.
- Assemble: Butter ramekins or a baking dish and spoon a thin layer of tomato sauce on the base. Pipe the filling into each shell and arrange them snugly in the dish.
- Add sauce: Spoon warm béchamel over the shells and finish with the remaining Parmigiano Reggiano.
- Bake: Bake at 375°F / 190°C for about 14 minutes, until bubbling and lightly golden on top. Let rest 3 minutes before serving.
History & Tradition
Florentine-style preparations often celebrate spinach, dairy, and baked finishes with elegant simplicity. This recipe carries that spirit beautifully, pairing a vegetable-rich filling with classic sauces that have long defined comforting Italian oven-baked pasta dishes.
Chef Notes
- Drain the ricotta well so the filling stays creamy but not watery.
- Do not overcook the shells in the first boil; they will finish in the oven.
- A little béchamel inside the filling helps keep the texture soft and luxurious.
Nutrition (per serving, estimate)
| Calories | ~400 kcal |
| Carbohydrates | ~32 g |
| Protein | ~16 g |
| Fat | ~22 g |