# Spinach & Ricotta Stuffed Shells

This recipe guides you through making spinach and ricotta stuffed shells, perfect for a quick and satisfying meal.

- Total time: 30 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 250 g smooth ricotta
- 100 g spinach, roughly chopped
- 6 cloves garlic, minced
- pasta shells
- 50 g mozzarella
- 0.25 cup parmesan
- 0.25 cup bread crumbs
- 800 g tinned tomato
- 1 tsp chilli flakes
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch sugar
- pinch black pepper
- 1 egg

## Instructions

1. Chop the spinach roughly.
2. Heat 1 tablespoon of olive oil in a frying pan over medium-low heat.
3. Add half of the minced garlic to the pan and sauté for a few minutes.
4. Add all of the chopped spinach and a good pinch of salt to the pan.
5. Fry the spinach for a few minutes to remove moisture and cook it down until it looks like there is no spinach in the pan.
6. Remove the spinach and garlic mixture from the frying pan and set it aside to cool slightly in a bowl.
7. Place the frying pan back on the stove and add a little more olive oil.
8. Add the remaining garlic and a pinch of red chili flakes to the pan.
9. Fry the garlic and chili flakes for two minutes.
10. Add one tin (800 grams) of chopped tomatoes to the pan.
11. Add dried thyme, dried oregano, dried basil, a good pinch of salt, and a small pinch of sugar to the tomato sauce.
12. Bring the sauce to a simmer and keep it there for about 10 to 15 minutes.
13. Add plenty of salt to your boiling water.
14. Put the pasta shells into the boiling water.
15. Stir the shells for the first 30 seconds to prevent sticking.
16. Cook the shells until they are al dente.
17. Drain the cooked shells and run them under cold water to stop the cooking process.
18. Grab a mixing bowl.
19. Add the cooled spinach and garlic mixture to the bowl.
20. Add smooth ricotta, mozzarella, breadcrumbs, one egg, grated Parmesan cheese, a little pinch of salt, and some black pepper to the bowl.
21. Give the mixture a good mix to combine everything.
22. Spoon or pipe the spinach and ricotta mixture into the cooked shells. The chef uses a piping bag to make it look a little bit better.
23. Arrange the stuffed shells inside the frying pan with your tomato sauce.
24. Top the shells with more tomato sauce, mozzarella, breadcrumbs, and Parmesan cheese.
25. Bake the dish in the oven at 180 degrees Celsius for about 5 minutes.

## Equipment

- frying pan
- bowl
- mesh strainer
- pot
- piping bag
- oven

## Tips

- For a neater presentation, use a piping bag to stuff the shells.
- When frying the spinach, ensure as much moisture as possible is removed.
- Run cooked pasta under cold water to stop the cooking process and prevent sticking.
- Turn on the grill setting for the last 1-2 minutes of baking to melt and crisp up the cheese.
- Add a small pinch of sugar to the tomato sauce to balance out its acidity.
- Stir pasta shells for the first 30 seconds to prevent them from sticking together or to the pot.
- Keep the sauce simmering for 10-15 minutes to cook out the tomatoes and reduce slightly.
- Bake in the oven at 180 degrees Celsius for about 5 minutes until the cheese melts and crisps up, using the grill setting for the last 1-2 minutes for extra crispiness

## Source

- Original video: https://vm.tiktok.com/ZGd5ESQB5/
- Recipe page: https://www.cliprecipe.com/recipe/d8909deb-1866-4350-a4f3-ab0186b65a6f
- Extracted: 2025-06-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt