Spinach and ricotta stuffed pasta shells
Giant pasta shells filled with creamy ricotta and spinach, baked in tomato sauce under melted mozzarella.
- Time55 min
- LevelMedium
- Costabout £1.73 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Boil the shells for 3 minutes less than the packet says. Drain and spread out on a tray so they do not stick.
- 2
Heat the oil in a pan. Cook the onion for 5 minutes, add the garlic for 1 minute, then pour in the passata and oregano. Simmer for 8 minutes.
8 min - 3
Wilt the spinach in a dry pan, cool, squeeze out the water and chop finely.
- 4
Mix the spinach with the ricotta, mozzarella, cheddar and nutmeg. Season well.
- 5
Spread the sauce over a baking dish. Fill each shell with a spoonful of the cheese mix and nestle in the sauce.
- 6
Top with extra mozzarella. Bake for 25 minutes until bubbling and golden.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.