Spinach & Ricotta Stuffed Pasta Shells with Tomato Gratin
Large pasta shells filled with lemony ricotta and wilted spinach, baked in a rich passata and melted cheese topping.
These spinach and ricotta stuffed pasta shells are the kind of bake that looks impressive but is utterly straightforward — loads of flavour, zero faff. They’re perfect for a relaxed weekend supper or to make ahead and reheat for hungry guests.
The lemon zest and nutmeg wake up the ricotta while the passata keeps everything saucy and comforting. Fill, bake, rest and you’re rewarded with gooey cheese and tender shells every time.
Ingredients
- 250 g jumbo pasta shells
- 500 g ricotta
- 200 g fresh spinach
- 80 g vegetarian hard cheese, grated
- 150 g mozzarella — shredded or torn
- 1 brown onion — finely chopped
- 2 garlic cloves — finely grated
- 1 egg
- 1 lemon — zest only
- 30 ml olive oil
- 700 ml passata
- 5 ml dried oregano
- sea salt — to taste
- black pepper — freshly ground, to taste
- 0 ml ground nutmeg
- 10 g fresh basil leaves — torn, to serve
Equipment
- large baking dish (23 x 33 cm)
- colander
- grater
- measuring spoons
Instructions
Preheat the oven to 180°C fan/200°C conventional and have a large 23 x 33 cm baking dish ready.
Bring a large saucepan of well-salted water to the boil on the hob. Add the jumbo pasta shells and cook until just under al dente — usually 9–11 minutes depending on packet instructions.
Drain the shells in a colander and run under cold water briefly to stop the cooking. Set aside on a tray so they don’t stick together.
Heat the olive oil in a frying pan over a medium hob. Add the brown onion and cook for 5 minutes until soft, then add the grated garlic and cook 30 seconds until fragrant. Pour in the passata, stir in the dried oregano and season with sea salt and black pepper. Bring to a gentle simmer and cook for 15 minutes to concentrate the flavour.
While the sauce simmers, wilt the fresh spinach in a clean frying pan over a medium hob with a pinch of sea salt. Cook until just collapsed, 2–3 minutes. Transfer to a sieve or kitchen paper-lined bowl, cool briefly, then squeeze out as much liquid as possible and roughly chop.
In a large mixing bowl combine the ricotta, squeezed chopped spinach, grated vegetarian hard cheese, the egg, lemon zest (use the lemon), and ground nutmeg. Season with sea salt and black pepper and mix until smooth and evenly combined.
Spoon about 200 ml of the simmered passata into the base of the prepared baking dish to create a sauce bed.
Using a teaspoon or small piping bag, fill each cooked shell with the ricotta mixture and place them seam-side up in the baking dish in a single snug layer.
Spoon the remaining passata evenly over the filled shells, then scatter over the shredded mozzarella and the remaining grated vegetarian hard cheese. Cover the dish loosely with foil.
Bake covered in the preheated oven for 15 minutes.
Remove the foil and continue to bake for a further 10 minutes until the cheese is bubbling and lightly golden.
Remove the dish from the oven and rest for 5 minutes. Scatter torn fresh basil leaves over the top before serving.
Tips
- Do not overcook the shells in the saucepan: they should be slightly underdone as they finish cooking in the oven.
- Squeeze the spinach thoroughly in kitchen paper or a sieve — trapped water is the most common reason the filling becomes watery.
- Make these a day ahead: assemble in the dish, cover and refrigerate. Add 5–8 minutes to the covered bake time if starting cold from the fridge.
- If shells crack while filling, press the pieces together gently and tuck a little extra filling into the gap; baking will hold them.
- Leftovers keep refrigerated for 2–3 days and reheat covered in a 160°C fan/180°C conventional oven until warmed through.
Substitutions
ricotta → cottage cheese blended until smooth (same weight)
Stays closefresh spinach → frozen chopped spinach, fully thawed and squeezed dry (use 200 g frozen)
Stays closemozzarella → mild cheddar, grated (same weight)
Noticeably differentjumbo pasta shells → large manicotti tubes or large cannelloni (same weight)
Stays close
Nutrition
Per serving · estimated
- 772
- Calories
- 38 g
- Protein
- 56 g
- Carbs
- 44 g
- Fat
- 6 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I freeze these?
Yes — assemble in a freezer-safe dish, cover well and freeze for up to 2 months. Bake from frozen at 180°C fan/200°C conventional for 30–40 minutes covered, then uncover and bake a further 10–15 minutes until piping hot.
How can I make this gluten-free?
Use gluten-free jumbo shells and check that the passata and grated cheese are labelled gluten-free. Baking time is very similar, but follow packet guidance for pasta cooking.
My filling was too wet — how do I fix it?
Next time squeeze the spinach more thoroughly and use ricotta that isn’t watery. If already mixed, add an extra tablespoon of vegetarian hard cheese or a touch more egg to firm the filling.
Can I make a meat version?
Yes — brown 250 g of lean minced beef or pork with the onion and garlic, cool, then fold into the ricotta mixture. The dish will be richer; no other changes needed.
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