Baked Ricotta and Spinach Stuffed Shells

Large pasta shells filled with a creamy ricotta and spinach mixture, baked in a flavorful tomato sauce. A simple yet satisfying Italian lunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.03/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Main Ingredient:

Vegetarian•Eggs•Pasta

Cooking Style:

Quick & Easy•Baking

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

12Jumbo Pasta Shells(Cooked according to package directions until al dente)

£0.40

15ozRicotta Cheese(Whole milk ricotta preferred for creaminess)

£2.50

10ozFrozen Spinach(Thawed and squeezed dry)

£0.80

0.5cupGrated Parmesan Cheese(Plus extra for topping)

£1.75

1Egg(Lightly beaten)

£0.30

2clovesGarlic(Minced)

£0.15

0.3cupFresh Basil(Chopped)

£0.75

1teaspoonDried Oregano

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

24ozTomato Sauce(Your favorite jarred or homemade sauce)

£1.20

1tablespoonOlive Oil

£0.10

Total Cost

£8.11

£2.03 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
3.
While pasta is cooking, prepare the filling. In a large bowl, combine ricotta cheese, thawed and squeezed dry spinach, 1/2 cup grated Parmesan cheese, egg, minced garlic, chopped basil, dried oregano, salt, and pepper. Mix well.
4.
Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
5.
Carefully stuff each cooked pasta shell with the ricotta and spinach mixture. Use your fingers or a small spoon to pack the filling in.
6.
Arrange the stuffed shells in the baking dish, seam-side up.
7.
Pour the remaining tomato sauce over the stuffed shells, making sure they are well covered.
8.
Sprinkle the remaining Parmesan cheese over the top.
9.
Drizzle with olive oil.
10.
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
11.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

To prevent the pasta shells from sticking together after cooking, toss them with a little olive oil.

You can prepare the stuffed shells ahead of time and refrigerate them until ready to bake. Add about 10 minutes to the baking time if baking from cold.

Add a pinch of red pepper flakes to the tomato sauce for a little heat.

For a richer flavor, brown the garlic in olive oil before adding it to the ricotta mixture.

Serve with a side salad and some crusty bread for a complete Italian lunch.

Cooking Equipment

Large pot

9x13 inch baking dish

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Bruschetta with Balsamic Glaze and Whipped Feta

Crisp toasted bread topped with a vibrant tomato mixture, creamy whipped feta, and a tangy balsamic glaze. A perfect light and refreshing appetizer.

25 minutes

4 servings

Easy

"The bruschetta offers a lighter, brighter start to the meal, contrasting with the richness of the stuffed shells. The tangy balsamic and whipped feta provides a refreshing counterpoint to the tomato sauce and creamy ricotta, while the toasted bread provides a satisfying crunch."

Dessert

Lemon Ricotta Cake with Raspberry Coulis

A light and refreshing Italian dessert featuring lemon ricotta cake with a tangy raspberry coulis, perfect after a savory meal.

45 minutes

6 servings