Spinach and Ricotta Stuffed Shells

Ingredients

• 200 g (7 oz)large pasta shells
• 285 g (10 oz)frozen spinach, defrosted and squeezed to remove excess water
• 250 g (1 cup)ricotta
• a pinchcinnamon
• 180 g (¾ cup)grated mozzarella
• to tastepepper
• as neededspray oil
• 1shallot, chopped
• 1 tspgarlic purée
• 1 tbspsun-dried tomato purée
• 500 g (2 cups)passata
• 1 tbspmixed herbs
• a splashsherry or balsamic vinegar
• to tastepepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C fan.

2. 2

   Cook the shells

   Cook the large pasta shells according to the packet instructions. While they cook, make the sauce.

3. 3

   Soften the shallot

   Spray a cooking pot with oil and set it over a medium heat. Cook the chopped shallot until soft and browned.

4. 4

   Simmer the sauce

   Add the garlic purée, sun-dried tomato purée, passata, mixed herbs, sherry vinegar and black pepper. Stir, then leave the sauce to simmer while you fill the shells.

5. 5

   Mix the filling

   Combine the spinach and ricotta with a pinch of cinnamon, then season to taste.

6. 6

   Fill the shells

   Drain the pasta shells and fill each one with the spinach and ricotta mixture.

7. 7

   Arrange in a dish

   Spread the sauce over the bottom of a casserole or other suitable cooking dish, then arrange the filled shells on top.

8. 8

   Bake with cheese

   Scatter the mozzarella over the shells and bake for 10 minutes, or until the cheese has melted.

What are stuffed shells?

Stuffed shells are large pasta shapes filled with a savoury mixture and baked with sauce and cheese. The format is especially familiar in Italian-American cooking, while this version draws on Italian ingredients such as ricotta, spinach and tomato.

The soft, mild filling balances the tangy passata, and the shells make individual portions easy to serve. A little cinnamon adds warmth without turning the filling sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 28g protein, 56g carbs, 21g fat.

The pasta shells and passata provide most of the carbohydrates, while ricotta and mozzarella contribute protein and fat. For a balanced plate, serve a portion with a generous green salad or another vegetable side.

Choose and prepare the spinach

Frozen spinach: defrost it fully and squeeze out as much excess water as you can. This keeps the ricotta mixture thick enough to stay inside the shells.

Fresh spinach: the recipe specifies frozen spinach, so fresh leaves would need to be wilted and drained before using a similar quantity in the filling.

Make a quick tomato sauce

Shallot: cook it over medium heat until softened and browned, as directed, before adding the other sauce ingredients.

Tomato base: the passata and sun-dried tomato purée give the sauce a smooth base with a more concentrated tomato flavour. Let it simmer while you fill the pasta, as the method specifies.

Fill without tearing

Pasta texture: cook the shells according to the packet instructions, then drain them carefully so they are easier to handle. Avoid squeezing or forcing the filling into them.

Filling: spoon the spinach and ricotta mixture into each shell. If a shell splits, place it in the dish with the opening facing upwards so the filling remains in place.

Check the finished bake

Cheese: bake for 10 minutes, checking that the mozzarella has melted before taking the dish out. The recipe uses melted cheese as its cue rather than specifying a browned top.

Pasta: the shells are cooked before they go into the oven, so the short bake is mainly to heat the assembled dish and melt the topping.

Serve it as a meal

Fresh side: serve the shells with a crisp green salad to add freshness alongside the rich cheese and tomato sauce.

Extra vegetables: steamed green beans or roasted vegetables also make a simple accompaniment. Spoon some of the sauce from the dish over the shells as you serve.

Recipe notes & tips

• Squeeze the defrosted spinach thoroughly to avoid a watery filling.
• Keep the cooked shells intact by draining them gently.
• Taste the filling before stuffing and adjust the pepper to suit.
• Have the sauce simmering while you fill the shells to keep the preparation moving.
• Arrange the filled shells in a single layer so they sit securely on the sauce.

Variations

• Add lemon zest: mix a little into the ricotta filling for a fresher note.
• Use fresh herbs: replace some of the mixed herbs with chopped basil or parsley.
• Add chilli: stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Try another cheese: use grated cheddar in place of some or all of the mozzarella.
• Make it meatier: add cooked, crumbled sausage to the sauce before it simmers.

Common mistakes to avoid

• Wet spinach: squeeze it well after defrosting so the filling does not turn loose.
• Overcooked shells: follow the packet instructions and handle the drained pasta carefully to help prevent tearing.
• Unseasoned filling: taste the spinach and ricotta mixture before filling the shells and add pepper as needed.
• Skipping the sauce base: spread the sauce across the dish bottom so the shells sit on it as directed.
• Expecting a browned topping: the stated cue is melted mozzarella after 10 minutes, not a deeply coloured crust.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven-safe dish until piping hot throughout; add a little water or passata if the pasta seems dry.

Frequently asked questions