Spinach Ricotta & Mozarella Stuffed Pasta Shells

The perfect comfort food recipe. Large conchiglioni pasta shells, filled with ricotta, mozzarella and spinach, baked in a rich tomato sauce.

There’s something about cheese that I find comforting, added to just about any recipe and you’ve got yourself comfort food. What is comfort food to you? To me, it’s anything that tastes indulgent, is visually appealing, a larger portion and fills me up.

There’s something so satisfyingly pleasing about how simple this recipe is. I think it’s what makes this recipe that little bit more enjoyable, minimal effort, maximum taste! It’s one that should be added to everyones to do list. So many of us make the same thing for dinner each week, I challenge you to mix things up and treat yourself!

If the pasta shells are putting you off, here’s the exact link to the ones I picked up in my local Tesco

Tesco Finest Pasta Conchiglioni Rigate

I’d love to hear what you think. Please leave a comment below with your review.

Spinach Ricotta & Mozarella Stuffed Pasta Shells

Recipe by Sarah’s Healthy KitchenCourse: DinnerDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

501

kcal

The perfect comfort food recipe. Large conchiglioni pasta shells, filled with ricotta, mozzarella and spinach, baked in a rich tomato sauce.

Ingredients

  • 1/2 tbsp olive oil

  • Half a red onion, finely diced

  • 2 garlic cloves, minced

  • 1 x 400g tins of chopped tomatoes

  • 2 tbsp balsamic vinegar

  • 1/2 tsp dried basil

  • 175g large pasta shells such as conchiglioni

  • 100g spinach

  • 150g ricotta

  • 1 egg white

  • 30g parmesan, grated

  • Half a ball of light mozzarella, diced into small cubes

Directions

  • Place the spinach in a large bowl and heat in the microwave for 30 seconds-1 minute until wilted. Then leave to one side to cool.
  • Next make the tomato sauce, heat 1/2 tbsp of olive oil in a saucepan over a medium high heat and fry the onions and garlic until soft.
  • Add the chopped tomatoes, basil and balsamic vinegar, bring to a gentle simmer for 15 minutes.
  • Preheat the oven to 180°c.
  • Meanwhile, bring a large pan of water to the boil and cook the pasta for around 7 minutes until al dente. Once cooked, drain and rinse with cold water to stop it from cooking further.
  • Now the spinach should be cool enough to handle, squeeze out all the excess liquid then chop and transfer to a large bowl. Stir in the ricotta, egg white, diced mozzarella and half of the parmesan. Season to taste with salt and pepper.
  • Pour the tomato sauce into a shallow ovenproof dish. Divide the cheese mixture among the cooked pasta shells. Lay them in a single layer into the tomato sauce and scatter the remaining Parmesan on top.
  • Cover with foil and place in the oven for 30 minutes. Remove the foil, then return the dish to the oven for a further 10 minutes.

Notes

  • Kcal 501 Fat 16.5 Carbs 52.6 Protein 32.5
  • Recipe can easily be double/tripled to serve 4/6

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2 Comments

  1. Absolutely delicious! Really easy to make and tastes just as good the day after!

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