Pasta & grains
Spinach Ricotta Stuffed Shells
Spinach Ricotta Stuffed Shells with large pasta shells, ricotta, spinach.
Make this recipe
Spinach Ricotta Stuffed Shells
- Servings
- 3
- Prep
- ~20 min
- Cook
- ~35 min
- Rest / chill
- ~0 min
- Total
- ~55 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 190°C/375°F. Boil shells in salted water according to package directions, drain and spread on a plate.
- Wilt spinach in oil, cool slightly and mix with ricotta, salt and oregano. Spoon passata into a baking dish, fill shells with the mixture and arrange over the sauce.
- Top with mozzarella, cover and bake for 20 minutes. Uncover for 10 minutes until hot and bubbling.
A little note
Handle shells gently and cook a few spares if your package contains broken pieces.
Cooking tips
- Spread drained shells apart so they do not stick together while you prepare the filling.
- Let the spinach cool before mixing it with ricotta, and avoid packing the shells so tightly that they tear.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.