Spinach & Ricotta Stuffed Pasta Shells
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Baked Spinach & Ricotta Stuffed Shells
There’s something about stuffed shells—generous, familiar, and made for sharing. This version leans into that feeling. Tender pasta shells filled with a soft spinach-ricotta mixture, baked in a simple tomato sauce until warm and gently indulgent. Comforting, without asking for too much.
The Spinach Ricotta Filling
You’ll need:
- 1 cup Fresh Ricotta
- 2 cups spinach, lightly wilted and squeezed
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Salt and freshly ground pepper
Warm the olive oil in a pan. Add the garlic and onion, and cook until soft and fragrant.
Fold in the spinach and cook briefly. Let this cool slightly.
In a bowl, combine the ricotta and season it gently.
The mixture should feel light, creamy, and well-balanced.
Prepare The Pasta & Sauce
You’ll need:
- 18–20 jumbo pasta shells
- 2 cups simple tomato sauce (homemade or good-quality store-bought)
- A drizzle of olive oil
- Cook the shells in salted water until just al dente.
- Drain and set aside to cool enough to handle.
Let's Bring It Together
- Preheat your oven to 180°C
- Spoon a layer of tomato sauce into a baking dish
- Fill each shell with the spinach ricotta mixture and arrange them snugly in the dish
- Spoon over a little more sauce
Optional, but lovely:
- A drizzle of olive oil
- A sprinkle of Aged Parmesan for a delicate, golden finish
Bake for 25–30 minutes, until the edges are softly bubbling and the tops are just set.
To Serve
Finish it with grated Creamy Original Cheese wheel. Serve warm, straight from the dish.
With a simple green salad or a slice of toasted sourdough on the side.
Soft, saucy, and deeply satisfying—a dish that feels like a small pause at the end of the day.