Creamy Spinach and Ricotta Pasta Bake (Stuffed Shells Recipe)

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.

Creamy Spinach and Ricotta Pasta Bake

Hearty, cheesy, and baked until bubbling – this is comfort food at its finest (and it just happens to be meat-free).

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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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.

Course: Main Course

Cuisine: Italian

Keyword: meat-free, pasta, vegetarian