lumaconi pasta recipe​

Lumaconi pasta (giant snail shell pasta) is perfect for stuffing with savory fillings. This baked version is filled with creamy ricotta, spinach, and mozzarella, then baked in rich marinara sauce until bubbly and golden. It’s a comforting Italian classic that’s ideal for family dinners or special occasions.

Ingredients

• 20–25 lumaconi pasta shells
• 1 tbsp olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 egg
• 1½ cups fresh spinach, wilted and chopped
• 2 cups marinara sauce
• 2 cloves garlic, minced
• Salt & pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Directions

1. Boil lumaconi in salted water until al dente. Drain and set aside to cool slightly.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, salt, and pepper until well combined.
3. Fill each pasta shell generously with the ricotta mixture using a spoon or piping bag.
4. Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells over the sauce, then top with more marinara and mozzarella.
5. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10–15 minutes until cheese is bubbly and golden.
6. Garnish with chopped basil or parsley before serving.