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spinach-ricotta-stuffed-shells

Spinach & Ricotta Stuffed Shells – Easy and Delicious

Ingredients

For the Filling
250g frozen chopped spinach, thawed and drained
500g ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg
1 garlic clove, minced
Pinch of nutmeg (optional)
¾ tsp salt
½ tsp black pepper
For the Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
700g tomato passata or crushed tomatoes
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Pasta
20 jumbo pasta shells
1½ cups shredded mozzarella cheese
Extra Parmesan for topping

Instructions

1️⃣ Make the Sauce
Heat olive oil in a pan.
Sauté onion until soft.
Add garlic and cook for 30 seconds.
Stir in tomato passata, oregano, salt, and pepper.
Simmer for 10–15 minutes.
2️⃣ Prepare the Filling
In a large bowl, combine spinach, ricotta, Parmesan, mozzarella, egg, garlic, nutmeg, salt, and pepper.
Mix until creamy and well combined.
3️⃣ Stuff the Shells
Fill each uncooked jumbo shell with the ricotta-spinach mixture.
4️⃣ Assemble
Spread most of the tomato sauce in a baking dish.
Arrange stuffed shells on top.
Spoon remaining sauce over the shells.
Sprinkle with mozzarella and Parmesan cheese.
5️⃣ Bake
Cover with foil and bake at 180°C (350°F) for about 40 minutes.
Remove foil and bake for another 10–15 minutes until golden and bubbly.
🍽️ Serving Suggestion
Garnish with fresh basil and extra Parmesan cheese. Serve with garlic bread or a crisp green salad for a complete meal.
  • Author: mia recipe