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Spinach & Ricotta Stuffed Pasta Shells

Large pasta shells are filled with a creamy spinach-ricotta mixture, topped with tomato sauce and Parmesan for a comforting baked meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 5 servings

Ingredients

  • 25 large pasta shells
  • 400 g homemade tomato sauce
  • 100 g Parmesan cheese (or vegetarian-friendly alternative) freshly grated
  • extra-virgin olive oil for drizzling
  • 1 tbsp extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 100 g fresh spinach leaves
  • nutmeg a pinch
  • 400 g fresh ricotta cheese drained
  • handful basil leaves chopped
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat the oven to 190°C (375°F) and position a rack in the middle.
  • Bring a large pot of lightly salted water to a boil and cook the pasta shells until al dente, about 5 minutes; drain and pat dry on paper towels.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and garlic and cook until translucent, 1–2 minutes.
  • Add the spinach to the skillet, cover, and cook for about 4 minutes, stirring occasionally, until wilted. Season with a pinch of nutmeg and salt and pepper to taste. Remove from heat and let cool slightly.
  • Transfer the cooked spinach to a cutting board and finely chop, then combine in a mixing bowl with the drained ricotta, chopped basil, and additional salt and pepper; mix until smooth and well combined. Transfer the mixture to a piping bag or keep a spoon ready.
  • Drizzle a little olive oil in the bottom of a large oven-proof casserole dish and spread the tomato sauce across the base.
  • Stuff each pasta shell generously with the ricotta-spinach mixture and arrange the filled shells upright in the baking dish. Spoon any remaining tomato sauce over the shells and drizzle a little olive oil on top.
  • Cover the dish with aluminium foil and bake for 2 minutes. Remove the foil, sprinkle with the grated Parmesan, then broil or bake briefly until the cheese is melted and lightly browned.
  • Remove from the oven and serve immediately.

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • baking dish (large oven-proof casserole)
  • piping bag or spoon
  • aluminium foil
  • Grater

Notes

  • Use thawed frozen spinach (well-drained) instead of fresh if preferred.
  • This recipe serves about 5 people or 4 very hungry ones.
  • A large cast-iron casserole or one large/ two medium oven-proof dishes work well.