Baked Stuffed Ricotta Shells

Baked Stuffed Ricotta Shells


Servings 4
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.8 based on 27 ratings.


  • 12 Giant Pasta Shells
  • 250 g Spinach Leaves chopped finely
  • 1/4 cup Fresh Basil Leaves chopped finely
  • 420 g Ricotta Cheese
  • 2/3 cup Parmesan Cheese
  • 1 Eggs
  • 750 g Tomato Passata
  • 3/4 cup Mozzarella grated

Nutrition Information

Qty per
560g serve
Qty per
Energy 1697cal 303cal
Protein 46g 8g
Fat (total) 19.5g 3.5g
 - saturated 9.3g 1.7g
Carbohydrate 142g 25g
 - sugars 14.6g 2.6g
Dietary Fibre 7.8g 1.4g
Sodium 866mg 155mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Everyone should make Baked Stuffed Ricotta Shells once in their life.

Not only are they are really yummy vegetarian option, they’re also just really yummy overall. For Meat-Free Monday, it doesn’t get much better than that as far as we’re concerned.

Now, you’ll need to get jumbo or giant shells for this. These aren’t always available at Coles or Woolworths, but you’re more likely to find them at IGA, or your local Italian deli.

Baked Stuffed Ricotta Shells | Stay At Home Mum

Baked Stuffed Ricotta Shells are one of my favourite family meals to prepare and serve. A dish of tender pasta shells packed with cheese and baked in a sauce till warm and gooey is a classic. They are, in my opinion, the epitome of comfort food!

They’re filled with a mixture of cheeses, including ricotta and mozzarella. There’s also some spinach, onions, and garlic in there. They are bursting with flavor!


  1. Cook the giant pasta shells according to the package directions.

  2. While that is cooking, finely chop the spinach and basil and mix together.

  3. In a medium bowl, mix together the ricotta cheese, parmesan, and egg. Season with salt and pepper (around half a tsp each is normally enough). Add the chopped spinach and basil. Set aside in the fridge.

  4. Drain the pasta well. To the bottom of a casserole dish, add around two cups of the passata. Then divide the ricotta mix evenly in the shells, stuffing them with a spoon and smoothing the tops.

  5. Arrange the shells in the dish, add the rest of the passata, and sprinkle over the mozzarella.

  6. Bake for 30 minutes, serve warm.

Baked Stuffed Ricotta Shells | Stay At Home Mum

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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