Foodedo recipe

Spinach and Ricotta Stuffed Shell Pasta Bake

Name: Spinach and Ricotta Stuffed Shell Pasta Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 320 g pasta shells; 300 g ricotta; 200 g spinach (chopped); 150 g mozzarella (grated); 40 g parmesan (finely grated); 2 garlic (minced); 1 can chopped tomatoes; 1 tbsp tomato puree; 1 tbsp olive oil; 1 lemon (zested); 1 bunch basil (chopped)

55 min ·

Tender pasta shells filled with lemony spinach ricotta, baked in tomato sauce until bubbling and golden.

Ingredients

11 items

320 gpasta shells
300 gricotta
200 gspinachchopped
150 gmozzarellagrated
40 gparmesanfinely grated
2garlicminced
1 canchopped tomatoes
1 tbsptomato puree
1 tbspolive oil
1lemonzested
1 bunchbasilchopped

Method

4 steps

Step 1. Cook shells and sauce: Boil pasta shells until just under al dente, then drain. Meanwhile, simmer chopped tomatoes with tomato puree, half the garlic, and olive oil for 10 minutes.
Step 2. Make filling: Mix ricotta, spinach, lemon zest, remaining garlic, half the parmesan, and half the mozzarella until well combined.
Step 3. Fill and assemble: Spread tomato sauce in a baking dish. Fill each shell with ricotta mixture and nestle into the sauce.
Step 4. Bake: Top with remaining mozzarella and parmesan. Bake at 200C for 20 minutes until bubbling and lightly browned, then finish with basil.