Baked Stuffed Ricotta Shells

Everyone should make Baked Stuffed Ricotta Shells once in their life.

Not only are they are really yummy vegetarian option, they’re also just really yummy overall. For Meat-Free Monday, it doesn’t get much better than that as far as we’re concerned.

Now, you’ll need to get jumbo or giant shells for this. These aren’t always available at Coles or Woolworths, but you’re more likely to find them at IGA, or your local Italian deli.

Baked Stuffed Ricotta Shells

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Large pasta shells generously stuffed with ricotta, spinach, and herbs, baked in a rich tomato sauce until golden. Comforting, hearty, and a delicious vegetarian dinner option.

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Ingredients

• 12 Giant pasta shells

• 250 gram Spinach leaves-chopped finely

• 0.25 cup Fresh basil leaves-chopped finely

• 420 gram Ricotta cheese

• 0.66 cup Parmesan cheese

• 1 Eggs

• 750 gram Tomato passata

• 0.75 cup Mozzarella-grated

Directions

• Cook the giant pasta shells according to the package directions.
• While that is cooking, finely chop the spinach and basil and mix together.
• In a medium bowl, mix together the ricotta cheese, parmesan, and egg. Season with salt and pepper (around half a tsp each is normally enough). Add the chopped spinach and basil. Set aside in the fridge.
• In a medium bowl, mix together the ricotta cheese, parmesan, and egg. Season with salt and pepper (around half a tsp each is normally enough). Add the chopped spinach and basil. Set aside in the fridge.
• Arrange the shells in the dish, add the rest of the passata, and sprinkle over the mozzarella.
• Bake for 30 minutes, serve warm.

Baked Stuffed Ricotta Shells are one of my favourite family meals to prepare and serve. A dish of tender pasta shells packed with cheese and baked in a sauce till warm and gooey is a classic. They are, in my opinion, the epitome of comfort food!

They’re filled with a mixture of cheeses, including ricotta and mozzarella. There’s also some spinach, onions, and garlic in there. They are bursting with flavor!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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