Spinach and ricotta bake

Prep 0 h : 15 m
Cook 0 h : 40 m


  • 280g large pasta shells (32 pieces)

    500g spinach, stems removed

    600g ricotta

    2 tbsp finely chopped flat leaf parsley

    1 tbsp finely chopped fresh mint

    700g bottled tomato pasta sauce

    125ml vegetable stock

    2 tbsp finely grated Parmesan

    4 tbsp small fresh basil leaves





  • Cook pasta shells in a large saucepan of boiling water for 3 mins, drain. Cool for 10 mins. Transfer to a tray. Preheat the oven to 180C. Oil 4 500ml shallow oven proof dishes.

    Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach, chop finely.

    Place spinach in a large bowl with ricotta and herbs; stir to combine. Spoon mixture into pasta shells. 

    Combine stock and sauce in a jug; pour into dishes. 

    Place filled pasta shells in dishes; sprinkle with half the Parmesan. 

    Cover dishes with foil and place on the oven tray. 

    Bake for 30 mins or until pasta is tender. Remove foil and bake for a further 10 mins. Cool for 10 mins. 

    Serve topped with remaining Parmesan and basil.