Go Back
Print

Stuffed Shells with Spinach and Ricotta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A delicious baked pasta dish filled with spinach and ricotta, topped with mozzarella and herbs for a comforting meal.

Ingredients

Olive Oil

  • 1 tbsp olive oil

Onion and Garlic

  • 1 medium brown onion ((150g) (finely chopped))
  • 2 cloves garlic ((minced))

Dried Herbs and Vinegar

  • 1 tbsp dried oregano
  • 1 tbsp balsamic vinegar

Tomato and Seasonings

  • 1 tbsp tomato puree ((paste))
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper
  • 2 14.5 oz cans diced tomatoes ((400g each))

Pasta and Spinach

  • 21 large pasta shells
  • ½ tbsp olive oil
  • 6 ½ cups spinach ((200g) (packed))

Cheese and Herbs

  • 1 cup ricotta ((1 x 250g tub))
  • ⅔ cup grated mozzarella ((1 x 140g ball) (grated))
  • 1 clove garlic ((minced))

Herbs and Seasonings

  • A small handful basil leaves ((finely chopped + more for garnish))
  • ¼ cup vegetarian parmesan style cheese ((50g) (finely grated + more for serving))
  • ¼ tsp grated nutmeg
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper

Instructions 

  • Preheat oven to 375°F (190°C). Cook pasta shells until al dente, then drain and set aside.
  • Sauté chopped onion and minced garlic in olive oil until translucent. Add diced tomatoes, tomato paste, oregano, balsamic vinegar, salt, and pepper. Simmer for 10 minutes.
  • Stir in chopped spinach and cook until wilted. Remove from heat and mix in ricotta, grated mozzarella, chopped basil, parmesan, nutmeg, salt, and pepper.
  • Stuff cooked pasta shells with the spinach and cheese mixture. Place in a baking dish, top with remaining cheese and basil.
  • Bake for 20-25 minutes until bubbly and golden. Garnish with extra basil before serving.

Notes

For a vegetarian option, ensure the cheese used is vegetarian-friendly.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: pasta, Ricotta, Spinach