Spinach and Ricotta Stuffed Shells

Name: Spinach and Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 6
Cuisine: Baking
Ingredients: 24 shells jumbo pasta shells; 2 cups (500 g) ricotta; 1 cup (150 g) frozen spinach, thawed and squeezed; 1½ cups (150 g) shredded mozzarella; ½ cup (45 g) grated parmesan; 3 cups (700 g) passata or crushed tomatoes; 1 large egg; 2 cloves garlic, minced; to taste salt and pepper

Jumbo pasta shells filled with ricotta and baked in tomato sauce.

Prep30 min

Cook30 min

Total1 hr

YieldServes 6

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Before you start

A vegetarian bake that feels special but is mostly assembly. Squeeze the spinach really dry so the filling stays creamy, not watery, and boil the shells just until pliable so they finish softening in the oven.

Everything you need

Serves 6 · 9 items

24 shells jumbo pasta shells
2 cups (500 g) ricotta
1 cup (150 g) frozen spinach, thawed and squeezed
1½ cups (150 g) shredded mozzarella
½ cup (45 g) grated parmesan
3 cups (700 g) passata or crushed tomatoes
1 large egg
2 cloves garlic, minced
to taste salt and pepper

Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.

Method

6 steps

1
Boil the shells in salted water until just pliable, about 8 minutes, then drain and lay out to cool.
For this step
- 24 shells jumbo pasta shells
- to taste salt and pepper
2
Mix the ricotta, spinach, egg, half the parmesan, the garlic, salt and pepper.
For this step
- 2 cups (500 g) ricotta
- 1 cup (150 g) frozen spinach
- ½ cup (45 g) grated parmesan
- 2 cloves garlic
- to taste salt and pepper
3
Heat the oven to 190°C / 375°F. Spread most of the passata over the base of a baking dish.
For this step
- 3 cups (700 g) passata or crushed tomatoes
4
Spoon the ricotta mix into each shell and sit them in the dish. Spoon the rest of the sauce over.
For this step
- 2 cups (500 g) ricotta
5
Scatter the mozzarella and remaining parmesan on top.
For this step
- 1½ cups (150 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
Cover with foil and bake 20 minutes, then uncover and bake 10 more, until bubbling and golden.

Baker's tips

Squeeze the spinach really dry, or the filling turns watery.
Undercook the shells at the boil. They finish softening in the oven.

Make it your own

Add cooked, crumbled Italian sausage to the sauce.
Stir a little lemon zest and nutmeg into the ricotta.

Storing & freezing

Keeps 3 days in the fridge, freezes well. Reheat covered until hot through.

Frequently asked

Can I assemble stuffed shells ahead?

Yes, build and refrigerate for a day, then bake from cold, adding about 10 minutes.

What if my shells tear?

Boil a few extra. Torn ones can be patched or tucked filling side up so they still hold.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.

Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.