Spinach, Bacon and Cheese Stuffed Conchiglioni (mini shells)

out of oven

I saw Giada make this last week on her cooking show and new I had to try her recipe. The only thing I really changed was that I used Conchiglioni (mini shells) that my niece, Nadja brought us last summer when she was visiting instead of Manicotti.

For the shells: Preheat the oven to 375°F. Spray a rectangle baking dish with vegetable oil cooking spray and set aside.

Bring a large pot of boiling salted water to a boil over medium-high heat. Add 1tbl oil and the pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.

In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool. Drain off most of the bacon grease and cook the shallot until caramelized, set aside.

In a medium bowl, add the cooled bacon and shallot, the spinach, ricotta, parmigiano, mozzarella, nutmeg, egg and a pinch of salt and pepper. Stir until well combined, set aside.


For the sauce: Bring the half&half, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the marinara sauce.


Pour half of the sauce on the bottom of the prepared baking dish. Using a small spoon, fill the shells with the ricotta mixture. Arrange the shells in a single layer on the sauce. Pour the remaining sauce on top of the pasta and top with the mozzarella. Drizzle with olive oil and cover the dish with foil.

Bake until heated through and bubbling, 20 to 25 minutes.


Vegetable oil cooking spray
Kosher salt
1 tablespoon olive oil
24 mini pasta shells
5 slices smoked bacon, cut into 1/2-inch pieces
1 shallot, chopped
5oz frozen chopped spinach, thawed and drained
7.5oz whole milk ricotta, at room temperature
1/3c mozzarella, at room temperature
2/3c freshly grated parmigiano, at room temperature
pinch of freshly ground black pepper
1/8tsp freshly ground nutmeg
1 large egg, at room temperature
2/3c half&half
1/2tbl all-purpose flour
pinch of kosher salt
pinch of freshly ground black pepper
large pinch of freshly ground nutmeg
2/3c coarsely grated whole milk mozzarella
2/3c jarred marinara sauce
1/2c coarsely grated whole milk mozzarella
Olive oil, for drizzling
Categories: Dinner | Tags: , , , , , , , , , , , , , | 1 Comment

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One thought on “Spinach, Bacon and Cheese Stuffed Conchiglioni (mini shells)

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