Stews, Curries, Risotto & Pasta
Ricotta Stuffed Shells with Spinach & Tomato
Ricotta Stuffed Shells with Spinach & Tomato
A cosy, oven-baked classic jumbo pasta shells filled with creamy ricotta, spinach, and herbs, baked in rich tomato sauce and finished with bubbling golden cheese. Simple, hearty, and perfect for sharing.
Ingredients
- 250g jumbo pasta shells
- 250g ricotta cheese
- 100g fresh spinach
- 40g parmesan cheese, grated
- 100g mozzarella, shredded
- 1 egg, beaten
- 1 tsp Italian seasoning
- 2 tbsp (30g) pesto
- 2 cloves garlic, minced
- 400g tomato sauce
- Fresh basil (a small handful, ~10g)
Preparation
- Preheat the oven to 190°C.
- Bring a large pot of salted water to the boil and cook the jumbo pasta shells until just al dente. Drain and set aside to cool slightly.
- In a pan over medium heat, add a little oil and sauté the minced garlic until fragrant. Pour in the tomato sauce, add fresh basil, and let it simmer gently for a few minutes.
- In a mixing bowl, combine the ricotta, chopped spinach, parmesan, mozzarella, beaten egg, Italian seasoning, and pesto. Mix until smooth and well combined.
- Spoon a layer of the tomato sauce into the base of an ovenproof dish.
- Fill each pasta shell with the ricotta mixture and place them into the dish.
- Top with the remaining tomato sauce and a little extra mozzarella if desired.
- If using a detachable-handle pan or dish, click the handle on to transfer it to the oven, then unclick before baking.
- Bake for 25 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven, clicking the handle back on to take it out, then unclick once set down. Let it rest briefly before serving.
