These Spinach Ricotta Stuffed Jumbo Pasta Shells have to be one of my favourite recipes on my blog right now! These stuffed pasta shells are easy to make and taste amazing. You can stuff the pasta with anything you like, but ricotta and spinach have the right amount of cheesy and creamy flavours that the whole family will love.
I love that this meal can be baked in one dish in the oven and pairs perfectly with a fresh salad and garlic bread as sides.
Ingredients
- Jumbo pasta shells (You can buy these from Coles or your local fruit shop)
- Ricotta
- Jar of pasta sauce of choice
- Baby spinach leaves
- Eggs
- Grated cheese
- Minced garlic
- Onion powder
- Garlic powder
- Salt & pepper
See the recipe card below for quantities.
Instructions
Step 1
Cook the pasta shells as per the instructions on the packet and remove them when they still are a little undercooked. You don't overcook them, as they will continue cooking when you bake them. Drain the water once cooked and there's no need to rinse.
Step 2
Add the ricotta, spinach, egg, 1 cup cheese, garlic and seasonings to a bowl and mix well.
Step 3
Add the tomato based sauce to the bottom of the baking tray. Spoon the spinach mixture into each of the pasta shells and place in the baking tray.
Step 4
Continue filling each of the pasta shells until you run out of mixture or pasta shells.
Step 5
Try to fill up the entire baking dish. It's ok if you overfill the shells a little.
Step 6
Top with the remaining cheese.
Step 7
Cover with foil and bake in the oven at 180°c in a fan-forced oven for 15 minutes. Remove the foil and return to the oven for 10 minutes.
Step 8
Serve with a side salad and some freshly sliced bread sticks or garlic bread.
Top Tip
You can use frozen spinach or fresh, it's up to you!
Storage
Store in the fridge covered for 2-3 days or freeze for up to 3 months.
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Spinach Ricotta Stuffed Jumbo Pasta Shells
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Ingredients
- 1 bag jumbo pasta shells
- 700 grams jar pasta sauce of choice
- 375 grams ricotta cheese
- 2 eggs
- 120 grams fresh spinach
- 1 tablespoon minced garlic
- 1 tablespoon garlic powder
- 1 teaspoon salt and pepper
- 1 tablespoon onion powder
- 1 ½ cups grated cheese reserve the ½ cup for the top of the dish
Instructions
- Preheat the oven to 180 °c (fan forced)
- Cook the pasta shells as per the instructions on the packet and remove them when they still are a little undercooked. You don't overcook them, as they will continue cooking when you bake them.
- Mix ricotta, eggs, garlic, onion powder, garlic powder, baby spinach, salt, pepper and 1 cup of the grated cheese (reserve the rest of the grated cheese for the top).
- Add the pasta sauce to the bottom of the baking tray. Spoon the spinach mixture into each of the pasta shells and place in the baking tray.
- Continue filling each of the pasta shells until you run out of mixture or pasta shells.
- Top with the remaining cheese and cover with foil.
- Bake in the oven for 15 minutes and remove the foil. Return to the oven to bake for a further 10 minutes or until the cheese has browned slightly.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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