Cold winter nights or warm summer days, this gooey pasta bake hits home no matter the weather. Giant pasta shells filled to the brim with a creamy spinach and ricotta mixture then drowned in tomato sauce topped with cheese and baked is the utterly moreish meal that will be requested time and time again. Try it for yourself but don’t say we didn’t warn you.
Conchiglioni is the ideal pasta for these ricotta and spinach stuffed pasta shells, but you can use cannelloni in its place.
Looking for more pasta bake recipes or more spinach and ricotta recipes?
Ingredients
Method
Ricotta and spinach pasta bake
Cook pasta in large saucepan of boiling water, 3 minutes; drain. Cool 10 minutes.
Preheat oven to 180°C/160°C fan-forced.
Boil, steam or microwave spinach until wilted; drain. Chop spinach finely; squeeze out excess liquid.
Combine spinach in large bowl with ricotta and herbs; spoon mixture into pasta shells.
Combine sauce and stock in oiled shallow 2-litre (8-cup) ovenproof dish. Place pasta shells in dish; sprinkle with parmesan.
Bake, covered, about 50 minutes or until pasta is tender. Bake, uncovered, 10 minutes or until browned lightly. Remove from oven; stand 10 minutes.
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