Stuffed Shells with Spinach and Ricotta

Large pasta shells filled with creamy ricotta and spinach, covered in a fragrant tomato sauce and plenty of cheese… what more could you ask for to whet your appetite?

The mozzarella and Parmesan melt beautifully in the oven, creating a gorgeous golden topping. An easy and absolutely delicious recipe that smells like homemade comfort food and is perfect for sharing with your loved ones!

Stuffed Shells with Spinach and Ricotta

Galatia Pamboridis

Large pasta shells filled with creamy ricotta and spinach, covered in a fragrant tomato sauce and plenty of cheese… what more could you ask for to whet your appetite?

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Prep Time 45 minutes mins

Cook Time 50 minutes mins

Course Main Courses, Pasta, Side Dishes, Vegetarian

Servings 6

Ingredients

  

• 1 package large pasta shells
• 350 grams spinach
• 500 grams ricotta cheese
• 50 grams cheddar cheese coarsely grated
• 50 grams parmesan cheese
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp salt
• 1 pinch nutmeg
• 1 egg yolk
• 250 ml tomato passata
• 1 garlic clove crushed
• 2 Tbsp olive oil
• 200 grams mozzarella grated
• 2 Tbsp parmesan grated

Instructions

 

• Cook the pasta shells in plenty of salted water for 3 minutes less than the cooking time indicated on the package. Reserve about 1 cup of the pasta water, then drain the shells and rinse them well under cold water.
• Thaw the spinach and drain it very well, making sure to remove as much excess water as possible. Finely chop it and place it in a bowl. Add the ricotta, cheddar, Parmesan, salt, pepper, garlic, nutmeg and egg yolk. Mix well.
• Place the tomato passata in a bowl. Add the olive oil, crushed garlic and ¼ cup of the reserved pasta water. Spread two-thirds of the tomato sauce over the bottom of a round or rectangular ovenproof baking dish.
• Fill the pasta shells with about a teaspoon of the spinach and ricotta mixture. Arrange the shells next to each other in the baking dish.
• Thin the remaining tomato sauce with 2 tablespoons of the reserved pasta water. Pour the sauce over the shells and sprinkle with the grated mozzarella and Parmesan.
• Cover the dish and bake at 180°C (350°F) using the fan setting for 30 minutes. Uncover and bake for another 15–20 minutes, until the cheese begins to turn golden.
• Serve immediately.

Collections Buffet dinners, Side Dishes, Sundays