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Ricotta & Spinach Pasta Shells

March, 2020

Ricotta & Spinach Pasta Shells

My Mother makes stuffed pasta shells as a meal for special occasions and they are always such a hit. They can be a little fiddly and require a bit more time than your usual spaghetti Bolognese but they are worth the extra effort. 

Ricotta & Spinach Pasta Shells

Serves 6-8


  • 16 x large pasta shells (conchiglie) 

  • 1/2 tbs extra virgin olive oil

  • 2 cloves garlic, finely chopped

  • 100g baby spinach, roughly chopped or frozen spinach

  • 350g ricotta

  • 1/2 cup Parmesan cheese

  • 1 egg

  • 700ml passata sauce

  • 200g cherry tomatoes, washed and sliced in half


  1. Pre-heat oven to 180⁰c

  2. Cook pasta as per instructions on the packet, drain and set aside

  3. Add oil to a small fry pan on medium heat and cook garlic until slightly brown

  4. Stir through spinach until wilted and set aside

  5. Add the ricotta, Parmesan, egg and spinach in a large bowl and mix to combine

  6. Pour half of the passata evenly into a large baking dish

  7. Add 1 heaped tbs of the ricotta and spinach mixture into each pasta shell, placing the shell in the baking dish once filled

  8. Pour over the remaining passata sauce

  9. Cover with foil and bake for 10 minutes

  10. Remove from the oven and scatter cherry tomatoes on top

  11. Bake for a further 10 minutes under foil, then uncover for the last 5 minutes

  12. Serve with a side of salad or steamed vegetables

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