Georgina holding spinach and ricotta shells
Georgina Orr

Spinach & Ricotta Stuffed Shells

This recipe is messy but rewarding to make, I haven't worked out an easier way to make it yet but that's how I find cooking, trial and error. This would be a fun dinner to make with the kids or friends and is always a winner.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2
Course: Dinner
Cuisine: Pasta
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Frozen spinach
  • 250 g Light ricotta
  • 250 g Pasta shells (the BIG ones)
  • 1 tbsp Paprika
  • 1 tbsp Cayenne
  • 1 tbsp Chilli flakes
  • 250 g Tomato pasta sauce

Equipment

  • 1 Oven
  • 1 Pot
  • 1 Microwave
  • 1 Oven proof dish

Method
 

  1. Start by microwaving your frozen spinach, add all the spinach to a microwave safe bowl and add a tablespoon of water, then cover with a plate and microwave for for a minute.
  2. Once the spinach is cooked, use a sieve and a spoon to squeeze the water out of the spinach.
  3. Add your spinach, 250g tub of light ricotta. salt, pepper, paprika, cayenne, chilli flakes and parmesan cheese.
  4. Cook your pasta shells in a bot of boiling salted water for as long as the packet says (minus 2 minutes).
  5. Pre heat your oven to 180°C fan bake.
  6. Add a bit of pasta sauce to the bottom of your oven safe dish.
  7. Add a sprinkle of parmesan cheese.
  8. Get a cooked pasta shell (you’ll want to make sure these have cooled slightly) and manuever the spinach and ricotta filling into it, ensuring it’s not overstuffed.
  9. Place a layer of stuffed shells to the bottom of your dish.
  10. Repeat steps 6-9 until you run out of ingredients (I only did 2 layers).
  11. Top with more parmesan cheese.
  12. Bake at 180°C for 10-20 minutes.

Notes

Follow along on TikTok or Instagram!