These classic Italian Spinach and Ricotta Stuffed Pasta Shells have all it takes to become a family favourite. Awesomely vegetarian, they're easy and quick enough to make for a weeknight dinner, but also pretty enough to serve at dinner parties and get-togethers. Recipe by The Petite Cook

4.67 from 3 votes

Spinach and Ricotta Stuffed Shells

Authentic Italian spinach and ricotta stuffed shells baked in tomato sauce- The perfect pasta bake for both weeknights and special occasions.

Prep Time15

Cook Time30

Total Time45

Course: Pasta

Cuisine: Italian

Serving: 5

Calories: 502kcal

Author: Andrea Soranidis

Ingredients

350 g jumbo pasta shells
400 g tomato sauce, homemade or store-bought
extra-virgin olive oil, for drizzling

For the filling:

600 g frozen spinach, boiled and drained
400 g ricotta cheese, drained
1 tablespoon extra-virgin olive oil
salt & pepper, to taste
a pinch of ground nutmeg
handful of basil leaves, chopped
4 tablespoons Parmesan cheese, freshly grated

Instructions

Bring a large pot of lightly salted water to a boil, add the pasta shells, and cook until just al dente (about 5 minutes). Drain and gently pat dry with kitchen paper.
Meanwhile, prepare the filling. In a mixing bowl, combine the cooked spinach with the ricotta cheese, 2 tablespoons of Parmesan cheese, 1 tablespoon of olive oil and basil. Season to taste with salt, pepper and nutmeg, and mix until smooth and well combined. Transfer the filling to a piping bag (or use a spoon) and refrigerate until ready to use.
Lightly grease a large ovenproof baking dish (or the air-fryer glass dish) with olive oil, then spread a layer of tomato sauce over the base. Fill each pasta shell generously with the ricotta and spinach mixture and arrange them in the dish. Spoon any remaining sauce over the top and drizzle with a little olive oil.
To bake in the oven: Cover with foil and bake at 180°C (350°F) for 20 minutes. Remove the foil, sprinkle with 2 tablespoons of Parmesan cheese, and bake for a further 5–10 minutes, until the cheese is melted and lightly golden.
To cook in the Ninja Crispi: Attach the glass dish to the air fryer, and cook at 180°C for 12–15 minutes. Sprinkle the stuffed shells with Parmesan cheese, and cook for another 3–5 minutes until bubbly and golden on top.
Once ready, allow the spinach ricotta stuffed shells to cool slightly and serve them immediately.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.