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Baked spinach-and-ricotta pasta shells
- Janine Ratcliffe
Published: February 25, 2019 at 5:31 PM
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Serves 2
Easy
Total time: 50 mins
A star rating of 4.9 out of 5.8 ratingsRate
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Fill giant pasta shells with creamy ricotta and spinach for a simple vegetarian meal on the table in under an hour
Vegetarian
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Try these stuffed pasta shells, then check out our tomato pasta bake, vegan pasta bake, vegetable pasta bake, baked feta pasta, spinach pasta and more vegetarian recipes.
We've also got plenty more comforting pasta bakes to try, including our sausage pasta bake, pasta al forno and tuna pasta bake.
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Ingredients
Nutrition
-
175g giant pasta shells
-
1 tbsp olive oil
-
2 cloves garlic
crushed
-
a pinch dried chilli flakes
(optional)
-
200g spinach
chopped
-
125g ricotta
-
½ lemon
zested
-
400g jar tomato and chilli pasta sauce
-
25g parmesan (or veggie alternative)
finely grated
Nutrition: per serving
- kcal670
- fat25.7g
- saturates8.9g
- carbs77.5g
- sugars15.1g
- fibre10.3g
- protein26.9g
- salt1.9g
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Method
-
step 1
Heat the oven to 190C/fan 170C/ gas 5. Cook the shells following pack instructions, but drain when they are still a little al dente as they will cook more in the oven.
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step 2
Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.
-
step 3
Spoon the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart. Dot any left-over mixture on top.
-
step 4
Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.
Check out more of our best veggie pasta recipes
Authors
Janine RatcliffeFood director
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A star rating of 4.9 out of 5.8 ratings
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