Stuffed Pasta Shells Recipe with Spinach and Ricotta

Baked spinach-and-ricotta-stuffed shells

  • serves 2
  • Easy

Fill giant pasta shells with creamy ricotta and spinach for a simple vegetarian meal on the table in under an hour

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Ingredients

  • giant pasta shells 175g
  • olive oil 1 tbsp
  • garlic 2 cloves, crushed
  • dried chilli flakes a pinch, (optional)
  • spinach 200g, chopped
  • ricotta 125g
  • lemon ½, zested
  • tomato and chilli pasta sauce 400g jar
  • parmesan (or veggie alternative) 25g, finely grated

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.

  • 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 here...

Vegan Mushroom Bolognese Recipe

Nutritional Information

  • Kcals 670
  • Fat 25.7g
  • Saturates 8.9g
  • Carbs 77.5g
  • Sugars 15.1g
  • Fibre 10.3g
  • Protein 26.9g
  • Salt 1.9g
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