15 June 2025
Stuffed Conchiglioni with Spinach and Goat Cheese
RecipeShare Test Kitchen
Tender pasta shells filled with a creamy spinach and goat cheese mixture, baked with parmesan and served with sautéed vegetables and toasted pine nuts.
Creamy, Comforting & Packed with Veggie Goodness 🍃🧀
Stuffed conchiglioni always feel like a little celebration — each shell a perfect pocket of creamy filling, soft pasta, and warm, cheesy satisfaction. This version brings together spinach, fresh goat cheese, buttery notes, and a bright mix of sautéed vegetables for a balanced and nourishing meal.
It’s elegant enough for a weekend dinner yet simple enough for a weeknight treat ✨
Why This Stuffed Conchiglioni Works So Well 🍝
The combination of goat cheese and spinach creates a silky, tangy filling that melts beautifully into the pasta shells as they bake. The vegetables add freshness and texture, while toasted pine nuts bring that irresistible crunch and nutty aroma.
This dish is also wonderfully adaptable — you can swap vegetables based on the season or enrich the filling with herbs to match your mood.
The Star Components 🌿
- Creamy spinach–goat cheese filling: bold, smooth, and deeply flavourful
- Tender conchiglioni that cradle the filling perfectly
- Lightly sautéed zucchini and green beans for colour and freshness
- Golden parmesan crust that adds a savoury lift
- Toasted pine nuts for crunch and richness
Everything comes together into a vibrant, summery plate that feels comforting but never heavy.
Step-by-Step Journey to a Beautiful Plate 🍽️
Spinach Base
Start by blanching the spinach to preserve its colour. Once shocked in ice water and drained, blend it with browned butter, garlic, and fleur de sel. This creates a deep green purée that adds both flavour and moisture to the final dish.
Vegetable Prep
Cook the zucchini and green beans separately to keep their textures crisp-tender. Cooling them in ice water is key to maintaining their shape and colour before they’re quickly reheated in the pan.
Filling the Conchiglioni
Mix goat cheese with cream for a rich, silky filling. Spoon or pipe the mixture into the partially cooked shells, top generously with parmesan, and bake until golden and lightly bubbling.
Final Assembly
Reheat the vegetables with a spoonful of the spinach condiment, adding a splash of water if needed. Serve the baked pasta shells over the vegetables and finish with pine nuts for a restaurant-worthy plate.
A Dish That Shines All Year 🌞
Whether you serve this as a summer dinner with a fresh salad, or as a cosy autumn meal alongside crusty bread, it always delivers comfort and colour.
It’s vegetarian, beautifully balanced, and rich enough to satisfy without feeling overly indulgent.
Enjoy your creamy baked conchiglioni — and don’t forget the extra sprinkle of pine nuts for crunch! 🌰💛
Stuffed Conchiglioni with Spinach and Goat Cheese
RecipeShare Test KitchenTender pasta shells filled with a creamy spinach and goat cheese mixture, baked with parmesan and served with sautéed vegetables and toasted pine nuts.
Chef's Tips
Use fresh spinach for the best flavor and freeze extras for later use.
You can toast the pine nuts in advance and store them in an airtight container.
For added flavor, mix herbs like basil or chives into the goat cheese filling.
Tools Used
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Ingredients
USMetric
Filling and Sauce
Vegetables
Pasta and Assembly
Instructions
Prepare Spinach Condiment
- 1
Cook spinach in salted boiling water, then shock in ice water and drain well.
- 2
Squeeze out excess water and blend with browned butter, garlic, and fleur de sel.
Prep Vegetables
- 1
Dice zucchini and trim green beans.
- 2
Cook each vegetable separately in boiling salted water, then chill in ice water.
- 3
Chop beans into small segments and set aside with the zucchini.
Cook Pasta and Fill
- 1
Cook conchiglioni in salted water for 6 minutes and drain without rinsing.
- 2
Preheat oven to 200°C (390°F).
- 3
Mix goat cheese and cream in a bowl, season to taste.
- 4
Fill each shell with the cheese mixture and arrange in a baking dish.
- 5
Grate parmesan on top and bake for 8 minutes.
Final Assembly
- 1
Reheat vegetables with a drizzle of olive oil and some of the spinach condiment.
- 2
Add a splash of water if needed to loosen the sauce.
- 3
Plate the baked conchiglioni and top with sautéed vegetables and sauce.
- 4
Garnish with toasted pine nuts.
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Nutrition Facts
Serving Size: 1 plate (approx. 5 shells + vegetables)
Calories 520
% Daily Value*
Total Fat 35g45%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 580mg25%
Total Carbohydrates 30g11%
Dietary Fiber 3g11%
Sugars 4g
Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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