If you’re after the ultimate veggie comfort food, these creamy spinach and ricotta pasta stuffed shells are exactly what you need. It’s a proper classic: tender pasta shells (or cannelloni if that’s what you’ve got) filled with a rich, creamy ricotta and spinach mix, all baked in a simple tomato sauce until golden and bubbling. It’s hearty, cheesy, and feels like the kind of meal you’d happily sit down with on a cosy evening when you want something warming but not too heavy.
The best part? It’s really simple to pull together, making it a brilliant midweek dinner or a crowd-pleaser for casual get-togethers. You can even make it ahead of time and just pop it in the oven when you’re ready to eat. Whether you’re full-time veggie, doing meat-free Mondays, or just want to mix things up a bit, this one’s a winner.
Tools You’ll Need
Large Baking Dish – The perfect size to snugly hold your shells or cannelloni.
Mixing Bowl – A big on like this for easy mixing without mess.
Garlic Press – This one is great for quick and easy garlic prep.
Parmesan Grater – For finely grated cheese that melts like a dream, I use this microplane.
Creamy Spinach and Ricotta Pasta Bake
Ingredients
- 250 g jumbo pasta shells or cannelloni tubes if you prefer
- 400 g ricotta cheese
- 200 g fresh spinach or 150g frozen, defrosted
- 50 g grated parmesan plus extra for topping
- 1 egg
- 1 garlic clove finely chopped
- Pinch of nutmeg optional but lovely
- Salt & pepper to taste
- 1 x 500g jar passata or good-quality tomato sauce
- 1 tsp dried oregano or Italian herbs
- Olive oil for greasing
- Fresh basil to serve optional
Instructions
- Boil the pasta shells in salted water for 2 minutes less than the packet says (they’ll finish cooking in the oven). Drain and set aside to cool slightly.
- Wilt the spinach in a frying pan with a splash of water (or just squeeze out excess liquid if using frozen). Chop it up finely and pop it in a bowl.
- Add the ricotta, parmesan, chop the garlic finely or use a garlic press like this if you want to save a bit of time., egg, nutmeg (if using), and a good pinch of salt & pepper to the bowl with the spinach. In a bowl like this, combine the ricotta, parmesan, spinach, and seasoning and mix until creamy and well combined.
- Spoon the ricotta mixture into each shell (a teaspoon works well here). If you’re using cannelloni, a piping bag makes life easier!
- Lightly oil a baking dish like this one. Spread a thin layer of passata over the bottom. Nestle the filled shells on top in a single layer. Pour over the remaining passata, sprinkle with oregano, and finish with extra parmesan.
- Cover with foil and bake at 180°C (fan) for 20 minutes. Remove the foil and bake for another 10 minutes until golden and bubbling.
- Scatter with fresh basil if you’ve got some and dish up with a simple green salad or crusty bread.
Top Tips for this Creamy Spinach and Ricotta Pasta Bake
• Want it extra cheesy? Add a handful of shredded mozzarella on top before baking.
• Vegan twist? Swap the ricotta for a plant-based alternative and skip the egg.
• Leftovers keep well in the fridge for 2 days and reheat beautifully.