![['A close-up side view of stuffed pasta shells filled with spinach and ricotta, drizzled with sauce.', 'Juicy stuffed shells showcasing a spinach and ricotta filling, garnished with herbs.', 'Side view of baked stuffed shells topped with tomato sauce and gooey melted cheese.', 'A delicious arrangement of spinach and ricotta stuffed shells served on a plate.']](https://quickflavorfix.com/wp-content/uploads/2026/07/stuffed-shells-with-spinach-and-ricotta_1_U1.webp)
Stuffed Shells with Spinach and Ricotta
A delicious baked pasta dish filled with spinach and creamy ricotta, topped with mozzarella and herbs.
Ingredients
Oil
- 1 tbsp olive oil
Onion
- 1 medium brown onion ((150g) (finely chopped))
Garlic
- 2 cloves garlic ((minced))
Dried oregano
- 1 tbsp dried oregano
Balsamic vinegar
- 1 tbsp balsamic vinegar
Tomato paste
- 1 tbsp tomato puree (paste)
Sea salt
- ¼ tsp sea salt
Black pepper
- ¼ tsp cracked black pepper
Canned tomatoes
- 2 14.5 oz cans diced/chopped tomatoes ((400g each))
Pasta shells
- 21 large pasta shells
Olive oil
- ½ tbsp olive oil
Spinach
- 6 ½ packed cups spinach ((200g))
Ricotta
- 1 cup ricotta ((1 x 250g tub))
Mozzarella
- ⅔ cup grated mozzarella ((1 x 140g ball) (grated))
Garlic
- 1 clove garlic ((minced))
Basil leaves
- a small handful basil leaves ((finely chopped + more for garnish))
Parmesan style cheese
- ¼ cup vegetarian parmesan style cheese ((50g) (finely grated + more for serving))
Nutmeg
- ¼ tsp grated nutmeg
Instructions
- Sauté onion and garlic in olive oil until softened.
- Add tomatoes, tomato paste, oregano, salt, pepper, and vinegar; simmer for 15 minutes.
- Cook pasta shells until al dente; drain and set aside.
- Mix spinach, ricotta, garlic, basil, Parmesan, nutmeg, and half the mozzarella; stuff shells with mixture.
- Arrange shells in a baking dish, top with remaining mozzarella and Parmesan, bake at 180°C (350°F) for 20-25 minutes.
Notes
For extra flavor, garnish with fresh basil before serving.