Stuffed Pasta Shells with Ricotta and Spinach

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These stuffed pasta shells look impressive but are easy to make. The large shells are filled with ricotta and baked on a bed of tomato sauce and spinach.

Mozzarella, Parmesan and pine nuts give a savoury crust and a little crunch. The dish is perfect for a cosy lunch or dinner.

Stuffed Pasta Shells with Ricotta and Spinach

Stuffed conchiglioni in tomato sauce with a ricotta and spinach filling, mozzarella and pine nuts.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 250 g pasta large pasta shells, e.g. conchiglioni
  • salt for the pasta water and for seasoning
  • 300 g spinach baby spinach, fresh
  • 400 ml tomato sauce approx. 1 jar; shop-bought or homemade
  • 1 clove garlic finely chopped
  • 100 g Parmesan grated
  • 125 g lactose-free ricotta
  • 100 g mozzarella sliced or in pieces
  • 1 tbsp herbes de Provence dried
  • pepper to taste
  • 50 g pine nuts
  • olive oil for greasing the dish

Equipment

  • 2 saucepan one large, one small
  • 1 baking dish
  • 1 grater

Instructions
 

Method
  1. Preheat the oven to 200 °C (conventional, top and bottom heat; 180 °C fan). Lightly grease a baking dish.
  2. Par-cook the pasta shells in boiling salted water for about 5 minutes. Drain and let them cool a little so they can be filled.
  3. Meanwhile, warm the tomato sauce in a saucepan. Add the spinach and let it wilt. Stir in the garlic, herbes de Provence, salt and pepper.
  4. Grate the Parmesan and mix about half of it with the ricotta. Keep the other half for later.
  5. Spread the tomato and spinach sauce in the baking dish. Fill each pasta shell with some of the ricotta cream and place it in the sauce, opening facing up.
  6. Spread the mozzarella over the pasta and sprinkle with the remaining Parmesan. Cover with foil and bake for about 15 minutes.
  7. Remove the foil, sprinkle over the pine nuts and bake for about another 5 minutes until the cheese is golden brown and the pasta is cooked.

Notes

The nutritional values are estimated from the ingredients, using shop-bought tomato sauce.

Nutrition

PER SERVING
Calories 590 kcal
Protein 28.0 g
Carbohydrates 54.0 g
Fat 28.0 g
of which sugars 9.0 g
Saturated fat 11.0 g
Fibre 5.6 g
Salt 1.90 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • High histamine
  • Vegetarian
  • High FODMAP

Allergens: gluten, milk

Also contains: nightshades, tyramine

Critical with histamine intolerance: spinach, tomato sauce, Parmesan

In small amounts (moderate histamine): pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Variations

The pasta shells must be fully cooked at the end. Depending on the brand, size and pre-cooking time, this can take longer. If needed, add a little water to the sauce and bake the dish covered for a few minutes longer.

For a more golden top, bake the last few minutes without the foil. Only add the pine nuts towards the end so they don’t get too dark.

If the dish needs to be strictly vegetarian, replace the Parmesan with a hard cheese made with microbial rennet.

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