Spinach & Ricotta Stuffed Shells Baked in Tomato Sauce

Comforting, cheesy, and packed with flavour, these Spinach & Ricotta Stuffed Shells baked in a rich tomato sauce make the perfect cozy meal. The creamy ricotta filling pairs beautifully with garlicky spinach and fresh basil, while the homemade tomato sauce adds a delicious depth of flavour. This dish is simple to prepare yet feels indulgent—ideal for a satisfying weeknight dinner or a special weekend meal. Serve with a fresh side salad and enjoy every bite!

Ingredients:

Tomato sauce

• 1 onion, diced

• 1 glove garlic, minced

• Drizzle of olive oil

• 1 sweet red pepper, finely diced

• 1 large tomato, diced

• 1 Tbsp tomato paste

• 1 can chopped tomatoes

• 1 Tbsp balsamic vinegar

• 1 tsp honey

Spinach Ricotta mix

• 3 cuts spinach

• 1 glove garlic, minced

• 250g ricotta

• 1//4 cup mozzarella cheese, grated

• 1/4 cup parmesan, grated (plus extra for topping)

• 1 small handful fresh basil, chopping

4 serves large pasta shells

Method:

Dice onion and add to a pan with drizzle of olive oil and garlic. Cook until tender and fragrant. Add red pepper and tomato. Cook for 3-4 minuets before adding tomato paste, chopped tomatoes, balsamic and honey. Stir to combine and bring to a simmer. Cook until sauce has reduced and is a thick, rich tomato sauce. Season to taste with salt and pepper. 

Meanwhile, cook pasta shells according to packet instructions and set a side. 

Add spinach to a pan with a drizzle of olive oil and garlic. Saute spinach until cooked and wilted. Remove from the pan and chop. Add to a bowl with ricotta, cheeses and basil. Season with salt and pepper. 

Preheat the oven to 180 degrees. Pour sauce into the bottom of a baking dish. Fill each pasta shell with ricotta mixture and place into tomato sauce. Repeat until all shells are filled and covering tomato base. Sprinkle with extra parmesan and basil. 

Bake in the oven for about 25 minutes or until the top is golden and crisp. Serve with a side salad. 

(Serves 4)