Try these stuffed pasta shells, then check out our vegetarian pasta bake, vegetarian bolognese, vegetarian carbonara 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.
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
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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.
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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.
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Step 4
Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.
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
