Spinach and Ricotta Stuffed Pasta Shells

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
240g lumaconi pasta, cooked al dente so that it is still firm (you will need to bake it later so it will finish off cooking in the oven. It needs to be firm enough so you can handle it while stuffing)
125g mozzarella cheese, grated

For the tomato sauce

500g tinned chopped tomatoes
3 cloves garlic, crushed
1 tbsp concentrated tomato puree
1 tbsp olive oil
1 red chilli, chopped
Salt to taste
Pinch of sugar

For the spinach and ricotta stuffing

180g fresh spinach, wilted, squeezed and chopped
500g ricotta cheese
Handful breadcrumbs (or more if your spinach is very moist)
Salt to taste
1 tsp black pepper
2 tbsp fresh basil leaves, chopped

For the white sauce

200g cream cheese, warmed with a splash of milk until it resembles a sauce

Preheat the oven to 180°C.

In a saucepan heat the olive oil and gently sauté the garlic and chilli. Add the tomatoes, tomato puree, salt and sugar. Reduce to a thick sauce (this usually takes around 15-20 minutes. Cover the bottom of a wide baking dish with the sauce.

Mix together all the ingredients for the stuffing and with a small spoon or a piping bag, stuff the pasta with the filling. Lay the shells on top of the tomato sauce and top with the cream cheese sauce and torn mozzarella.

Drizzle with a little olive oil and bake until golden brown on top.

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