Dinner / Italian-American
Baked Spinach Ricotta Shells
Jumbo pasta shells hold a spinach-ricotta filling in tomato sauce, topped with vegetarian cheeses and baked until golden and bubbling.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in jumbo pasta shells; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Cook pasta shells 2 minutes less than the packet time and drain.
Wilt spinach in a saucepan for 2 minutes, cool and squeeze dry. Chop and mix with ricotta, half the hard cheese, salt and pepper.
Mix passata with garlic, oil and oregano and spread in an ovenproof dish. Fill shells with the spinach mixture and arrange on top.
Cover and bake for 20 minutes. Uncover, add mozzarella and remaining hard cheese and bake for 10 minutes until bubbling.
0 of 4 steps complete
A little kitchen know-how
- Choose cheeses made with vegetarian rennet and squeeze spinach very dry.
Make it yours & keep it well
Use tofu ricotta made from 350 g mashed tofu and 25 ml lemon juice, plus vegan cheeses and egg-free shells.
Storage: Refrigerate for 3 days or freeze before baking for 2 months.
Estimated nutrition per serving
490 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze before baking for 2 months.
How can I make this vegan?
Use tofu ricotta made from 350 g mashed tofu and 25 ml lemon juice, plus vegan cheeses and egg-free shells.
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