Spinach and Ricotta Pasta Shells

Spinach and Ricotta Pasta Shells


184 people made this

Make your own stuffed pasta with this delicious recipe for ricotta and spinach filling. The fennel seeds adds a delicate aroma.


Serves: 6 

  • 32 large pasta shells
  • 600g frozen chopped spinach, thawed and drained
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fennel seed
  • 2 teaspoons dried basil
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 3 1/2 cups spaghetti sauce

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C.
  2. Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until just tender; drain well.
  3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  4. Spread 1/2 cup spaghetti sauce evenly over the bottom of a 20x30cm baking dish.
  5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
  6. Cover the pan loosely with aluminium foil and bake in preheated oven until heated through; about 30 minutes.

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