Stuffed Conchiglioni with Spinach and Goat Cheese

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! 🌰💛