Go Back
A spoon scooping a spinach and ricotta stuffed shell in tomato sauce from a baking dish.

Spinach and Ricotta Stuffed Pasta Shells

These stuffed shells are the ultimate pasta dish! With garlicky sautéed spinach, creamy ricotta cheese, and a rich tomato sauce - all smothered in a melty cheese topping. Irresistible!
5 from 3 votes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 3 people
Calories: 663kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 200 g (~ 7 oz) large pasta shells (conchiglioni)
  • 1 Tbsp oil
  • 200 g (~ 7 oz) fresh spinach, roughly chopped
  • 3 cloves garlic, finely chopped
  • 250 g (~ 1 cup) ricotta cheese
  • 100 g (~ 1/2 cup) finely grated vegetarian parmesan-style cheese
  • 1 egg
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 250 g (~ 1 cup) good quality tomato pasta sauce
  • Fresh parsley or basil, to serve (optional)

Instructions

  • Boil the pasta shells in plenty of water until cooked al dente. Make sure the shells don't interlock in the pan, otherwise they won't cook evenly.
  • While the pasta is cooking, heat a dash of oil in a frying pan. Add the roughly chopped spinach and the chopped garlic, and cook over a medium heat for a few minutes, until the spinach has wilted and any excess liquid has cooked off. If you have a small pan, you can add the spinach a handful at a time, and then add more as it starts to cook down.
  • When the spinach has all wilted, add it to a mixing bowl, along with the ricotta cheese, half of the parmesan (hold back the rest for topping), the egg, nutmeg, and salt and pepper. Mix thoroughly to combine.
  • Spread about a third of the tomato sauce into the base of a baking dish - mine measured approximately 8 x 8 inches.
  • When the pasta is cooked, drain it, and rinse the shells under cold water until they are cool enough to handle. Stuff each shell with about a teaspoon of the spinach and ricotta mixture, and place it in the dish on top of the tomato sauce. It's fine if the shells overlap, or if you need to make two layers. There's no need to be too neat about it.
  • When you have used up all of the pasta shells and the stuffing mixture, top with the remaining tomato sauce, and sprinkle with the remaining parmesan.
  • Cover the dish with a lid (or some kitchen foil, if you don't have a lid), and bake at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, or until everything is piping hot and the cheese topping is melty. Serve topped with fresh herbs, if desired.

Notes

If you need to prepare this dish in advance, stop just before baking. Store it in the fridge for a day or two until you're ready to bake. If you're using a baking dish that's cold from the fridge, make sure you don't preheat your oven - allow the dish and the oven to warm up slowly together, to prevent any breakages.
Leftovers can be frozen in an air-tight container. I would recommend defrosting the dish first, then reheating in the microwave to make sure it stays moist.

Nutrition

Nutrition Facts
Spinach and Ricotta Stuffed Pasta Shells
Amount Per Serving (1 portion)
Calories 663 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 11.4g57%
Cholesterol 166mg55%
Sodium 1865mg78%
Potassium 672mg19%
Carbohydrates 67.3g22%
Fiber 4.9g20%
Sugar 6.9g8%
Protein 35.9g72%
Calcium 641mg64%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.