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. Tag me on TikTok or Instagram if you make it!
Equipment
- 1 Oven
- 1 Pot
- 1 Microwave
- 1 Oven proof dish
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
Instructions
- 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.
- Once the spinach is cooked, use a sieve and a spoon to squeeze the water out of the spinach.
- Add your spinach, 250g tub of light ricotta. salt, pepper, paprika, cayenne, chilli flakes and parmesan cheese.
- Cook your pasta shells in a bot of boiling salted water for as long as the packet says (minus 2 minutes).
- Pre heat your oven to 180°C fan bake.
- Add a bit of pasta sauce to the bottom of your oven safe dish.
- Add a sprinkle of parmesan cheese.
- 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.
- Place a layer of stuffed shells to the bottom of your dish.
- Repeat steps 6-9 until you run out of ingredients (I only did 2 layers).
- Top with more parmesan cheese.
- Bake at 180°C for 10-20 minutes.