Spinach Ricotta Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese offers a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a less expensive cheese with similar flavor.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients, while frozen spinach is often cheaper and pre-washed.

Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.

Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).

Add passata, stock, sugar, salt and pepper. Stir then simmer on low uncovered for 20 minutes. Use while hot.

Grab handfuls of spinach and squeeze out excess water.

Place spinach in a bowl with remaining filling ingredients. Mix well.

Preheat oven to 200°C/400°F (180°C fan).

Stuff uncooked shells with spinach ricotta filling. Stuff them full!

Pour the hot tomato sauce in a 23 x 33 cm / 9 x 13" baking dish. Gently place the stuffed shells in - most will be submerged, some may poke above surface.

Cover with a baking tray (or foil) then bake for 70 minutes.

Check the shells - they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.

Serve, garnished with extra parmesan and basil if desired!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens