Ricotta and spinach pasta shell bake

A rich and gooey bake for the whole family.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print
This rich and gooey bake, filled giant pasta shells with a tasty spinach and ricotta mixture and drowned in tomato sauce is perfect for family dinners
Conchiglioni is the ideal pasta for these ricotta and spinach stuffed pasta shells, but you can use cannelloni in its place.


Ricotta and spinach pasta bake
  • 32 pasta shells (280g)
  • 500 gram spinach, trimmed
  • 600 gram low-fat ricotta cheese
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 700 gram bottled tomato pasta sauce
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon finely grated parmesan cheese


Ricotta and spinach pasta bake
  • 1
    Cook pasta in large saucepan of boiling water, 3 minutes; drain. Cool 10 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced.
  • 3
    Boil, steam or microwave spinach until wilted; drain. Chop spinach finely; squeeze out excess liquid.
  • 4
    Combine spinach in large bowl with ricotta and herbs; spoon mixture into pasta shells.
  • 5
    Combine sauce and stock in oiled shallow 2-litre (8-cup) ovenproof dish. Place pasta shells in dish; sprinkle with parmesan.
  • 6
    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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