Spinach & ricotta stuffed pasta shell bake

A rich and gooey bake, perfect for family dinners.

  • 20 mins preparation
  • 1 hr cooking (+cooling)
  • Serves 4
  • Print


Spinach & ricotta stuffed pasta shell bake
  • 500 gram large pasta shells
  • 500 gram spinach, stems removed
  • 600 gram ricotta
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • pinch ground nutmeg
  • 2 2/3 cup (700g) bottled tomato pasta sauce
  • 1/2 cup (125ml) vegetable stock
  • 1/3 cup (25g) finely grated parmesan


Spinach & ricotta stuffed pasta shell bake
  • 1
    Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray.
  • 2
    Meanwhile, preheat oven to 180°C (160°C fan). Oil a shallow 2-litre (8-cup) ovenproof dish.
  • 3
    Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely.
  • 4
    Place spinach, ricotta, herbs and nutmeg in a large bowl. Stir to combine. Spoon mixture evenly into pasta shells.
  • 5
    Combine sauce and stock in a jug; pour into oiled dish. Place filled pasta shells in dish; sprinkle with half of parmesan. Cover dish tightly with foil; place on an oven tray.
  • 6
    Bake for 50 minutes or until pasta is tender. Remove foil; bake for a further 10 minutes or until golden. Cool for 10 minutes. Serve topped with remaining parmesan.

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