Ricotta & Spinach Stuffed Pasta
About this recipe
Spinach & Ricotta Pasta Shells – The Ultimate Comfort Food
If you’re looking for a crowd-pleasing vegetarian dinner that’s easy to make, full of flavour, and looks absolutely stunning on the table, these Spinach & Ricotta Pasta Shells are about to become your new favourite recipe. This dish combines tender pasta shells filled with a creamy spinach and ricotta filling, nestled on a bed of rich tomato sauce, and topped with gooey, bubbling mozzarella. It’s the perfect baked pasta recipe for weeknight dinners, meal prep, or even a show-stopping main course for guests.
Why You’ll Love This Recipe
There’s something truly special about stuffed pasta shells. They’re hearty, comforting, and incredibly versatile. The spinach and ricotta filling is silky smooth and cheesy, with just the right balance of salt and black pepper to make it irresistible. The homemade tomato sauce brings a subtle tanginess that cuts through the creaminess of the filling, while the melted mozzarella on top adds a golden, bubbly finish.
This recipe is also family-friendly and ideal for batch cooking. You can assemble the dish ahead of time and pop it in the fridge or freezer until you’re ready to bake. It’s a lifesaver for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Simple Ingredients, Big Flavours
One of the best things about this baked pasta dish is that it uses simple, wholesome ingredients that you probably already have in your kitchen. Fresh spinach gives a nutrient boost, while creamy ricotta and Parmesan create a luxurious filling. A splash of white wine in the sauce adds depth, but you can easily skip it if you prefer.
The large pasta shells, known as conchiglioni, are the star of the show. They’re designed to hold plenty of filling, turning every bite into a little pocket of cheesy, saucy goodness.
Perfect for Vegetarians (and Meat-Lovers Too!)
These spinach and ricotta stuffed shells are completely vegetarian, making them perfect for Meatless Mondays or as a satisfying main dish for vegetarian guests. Even die-hard meat lovers will find themselves going back for seconds because the flavours are so rich and hearty.
If you want to customise this dish, you can easily add cooked chicken, crispy pancetta, or roasted vegetables to the filling. It’s a flexible recipe that works beautifully with whatever you have on hand.
Freezer-Friendly and Meal Prep Ready
One of the top reasons this recipe deserves a permanent spot in your dinner rotation is how well it freezes and reheats. Assemble the pasta shells, cover tightly, and freeze for up to two months. When you’re ready to eat, bake straight from frozen — perfect for busy evenings or last-minute dinners.
Pairing and Serving Suggestions
Serve your spinach and ricotta pasta shells with a simple side salad or warm, garlicky bread to soak up every last bit of sauce. A chilled glass of white wine or sparkling water with lemon makes the perfect accompaniment.
Whether you’re cooking for family, friends, or just yourself, this easy baked pasta recipe guarantees a comforting, restaurant-quality meal without the fuss. Make it once, and it’ll quickly become a staple in your kitchen.
Ingredients
Pasta
- 250g conchiglioni (large pasta shells)
Tomato Sauce
- 2 tsp olive oil
- 1 white onion, finely chopped
- 1 tsp black pepper
- Salt, to taste
- 2 tbsp tomato purée
- 100ml white wine
- 250ml passata
Spinach & Ricotta Filling
- 260g spinach, boiled and roughly chopped
- 250g ricotta cheese
- 175g Parmesan, finely grated
- 1 tsp black pepper
- 2 tsp salt
Topping
- Fresh mozzarella, chopped into cubes
- Fresh parsley, roughly chopped, for garnish
Ingredients
Instructions
- Bring a large pot of salted water to a boil.
- Add the conchiglioni and cook until just al dente — the shells should still have a slight bite. Don’t overcook! The pasta will continue to cook in the oven, and overcooked shells will tear when filling.
- Drain the pasta and drizzle lightly with olive oil to prevent sticking. Set aside to cool slightly.
- Heat olive oil in a large pan over medium heat.
- Add the onion and sauté for 5–7 minutes until soft and translucent.
- Season with black pepper and salt, stirring well.
- Stir in the tomato purée and cook for 1–2 minutes to remove its raw taste.
- Deglaze the pan with white wine, scraping the bottom of the pan to release any caramelised bits. Let the alcohol cook off for 2–3 minutes.
- Add the passata, stir well, and simmer for 10–15 minutes until thickened.
- In a large mixing bowl, combine the spinach, ricotta, Parmesan, black pepper, and salt.
- Mix thoroughly until smooth and evenly combined. Taste and adjust seasoning if needed.
- Preheat your oven to 180°C (fan).
- Spread all of the tomato sauce evenly over the bottom of a large ovenproof dish.
- Using a teaspoon or piping bag, carefully fill each pasta shell with the spinach and ricotta mixture.
- Arrange the filled shells snugly on top of the sauce.
- Scatter the mozzarella cubes evenly over the top.
- Place the dish in the preheated oven and bake for 10–15 minutes, or until the mozzarella is melted and bubbling.
- Remove from the oven and let it rest for 5 minutes before serving.
- Sprinkle generously with fresh parsley for a burst of freshness.
- Serve with a crisp side salad or garlic bread for a complete meal.
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