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- Servings:4
- Dish Type:Pasta
- Cooking Time:1hr 15min
- Preparation Time:10min
Spinach & Ricotta Stuffed Pasta Shells
These Baked Ricotta and Spinach Stuffed Shells are a comforting, crowd-pleasing dish perfect for a cosy night in. Filled with creamy ricotta, spinach and parmesan, then baked in a rich tomato and Campbell’s Vegetable Stock sauce, this is hearty home cooking at its best.
- Servings:4
- Dish Type:Pasta
- Cooking Time:1hr 15min
- Preparation Time:10min
Campbells Product used
Vegetable - 1 Litre
View productIngredients
- 1–2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 700g passata
- 4 cups Campbell’s Vegetable Stock
- 250g frozen chopped spinach, thawed and well drained
- 500g fresh ricotta
- 1 cup parmesan, finely grated
- 1 egg
- 1 large clove garlic, finely crushed
- Salt and pepper, to taste
- 250g pasta shells (large, for stuffing)
Preparation
Step 1
To make the sauce: Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, cooking for 2–3 minutes until softened. Stir in tomato paste, then add passata and Campbell’s Vegetable Stock. Simmer uncovered for 20 minutes. Keep warm.
Step 2
To make the filling: Squeeze out any excess liquid from the thawed spinach. In a large bowl, combine spinach, ricotta, parmesan, egg, garlic, and season well with salt and pepper.
Step 3
Preheat oven to 180°C (fan-forced).
Step 4
Preheat oven to 180°C (fan-forced).
Step 5
Stuff uncooked pasta shells with the ricotta filling and arrange in a large baking dish. Pour the hot sauce evenly over the shells. Cover tightly with foil and bake for approximately 1 hour.
Step 6
Remove foil and bake for a further 15–20 minutes or until the pasta is al dente and golden on top.
Step 7
Serve garnished with extra parmesan and a fresh rocket salad on the side.
