Authentic Italian spinach and ricotta stuffed shells baked in tomato sauce – the perfect pasta bread for both weekends and special occasions.
Shells stuffed with ricotta and spinachComfortable, creamy, and perfect for your Easter table!
That’s easy Italian pasta bread It is the perfect dish for Easter Sundayeasy to make, full of flavor, and designed to be shared around the table with everyone.
Stuffed shells Filled with cream Ricotta Fried and baked spinach in a rich dish Tomato sauceis the kind of crowd-pleasing pasta dish that everyone comes back for seconds!
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This post is sponsored by Very.co.uk – all opinions are my own.
And the best part? You can easily bake it in Crispy Ninja 4 in 1 Portable Glass Air Fryer, no need to turn on the oven or juggle with multiple pots.
Simply assemble, place, and let the air fryer do the work for you.
The pasta shells become perfectly tender, with a golden, bubbly surface and a rich, flavorful filling.
It’s one of my favorite methods Keep your Easter lunch stress-freeSo you can enjoy more time at the table with your family and less time cooking.
To convert this to full Easter menuI would like to add a few additional dishes that are easy to prepare or can be prepared in advance:
I like to bring everything to the table and serve it family style, just like we do in Italy, with a beautiful piece Dinner set from very.co.uk.
It makes even the simplest dishes look more special, without any extra effort. I just put everything in the middle of the table, and everyone helps themselves.
It creates that feeling of warmth and relaxation that I grew up with in Italy, the simple food we share together, and lots of time spent around the table.
Components you will need
Here’s what you’ll need to make these classic Italian dishes Shells stuffed with ricotta and spinach:
- spinach: You can use fresh or frozen. If you are using it fresh, there is no need to boil it, just fry it in a pan until it wilts, then drain it well.
- onion (Optional): I like to fry them in a little olive oil until soft and add them to the ricotta filling for extra flavor.
- ricotta: Use high-quality ricotta cheese or make your own Homemade ricotta cheese If you have time, it makes the filling creamier.
- Tomato sauce: I use my own Homemade tomato sauce recipebut the good store-bought version works perfectly with the express version.
- pasta shells: Pre-boiling makes stuffing easier, but if you’re short on time, you can skip it, just make sure your sauce is more watery so it cooks properly.
- Parmesan cheese: Choose freshly grated for the best flavour, it really makes a difference!
How to make stuffed pasta shells
these Pasta shells stuffed with spinach and ricotta They come together easily with minimal efforts!
Follow these four easy stepsIn no time you’ll be sitting down enjoying a delicious, homemade Italian meal.
Keep scrolling to the end of the post for the full printable recipe!
Step 1. Cook the pasta in slightly salted water until cooked, then drain and set aside.
Step 2. In a bowl, mix the ricotta with the fried spinach, Parmesan, and seasoning until well combined.
Step 3. Fill each pasta shell with the ricotta and spinach mixture using a spatula or piping bag.
Step 4. Spread the tomato sauce in a baking dish, arrange the stuffed shells on top, add more sauce and a drizzle of olive oil, then cook in the air fryer at 180°C for 15 minutes until bubbly and slightly golden.
Storage tips
Leftover stuffed shells It can be stored in an airtight container In the refrigerator for up to 3 days.
To reheat, cover and heat gently in the oven or microwave until heated through.
If it seems a little dry, add a spoonful of it Tomato sauce Or a splash of water to keep it soft and creamy.
You can too Freeze They have the same Bread or non-bread For up to two months.
- Unbaked: Assemble the dish, cover well, and freeze. Bake directly from frozen, adding a few extra minutes to the cooking time.
- breaded: Let the shells cool completely, then freeze them in portions. Defrost overnight in the refrigerator and reheat until warm and bubbly.
They’re perfect to keep on hand for an easy and convenient meal anytime!
Have you tried this recipe?
Please let me know how you like it! Leave a comment below and share the photo on Instagram using the hashtag #thepetitecook!
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recipe
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Authentic Italian spinach and ricotta stuffed shells baked in tomato sauce – the perfect pasta bread for both weekends and special occasions.
Submission: 5
Calories: 502Kcal
- 350 g Jumbo pasta shells
- 400 g Tomato sauce, Homemade or store bought
- Extra virgin olive oil, To spray
For the filling:
- 600 g Frozen spinach, Boiled and drained
- 400 g Ricotta cheese, Exhausted
- 1 tablespoon Extra virgin olive oil
- Salt and pepper, According to taste
- A little ground nutmeg
- A handful of basil leaves, Chopped
- 4 tablespoons Parmesan cheese, Freshly grated
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Bring a large pot of lightly salted water to a boil, then add the pasta shells and cook until al dente (about 5 minutes). Drain and dry gently with kitchen paper.
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Meanwhile, prepare the filling. In a mixing bowl, combine the cooked spinach, ricotta cheese, 2 tablespoons Parmesan cheese, 1 tablespoon olive oil, and basil. Season to taste with salt, pepper, and nutmeg, and mix until smooth and well combined. Transfer the filling to a piping bag (or use a spoon) and refrigerate until ready to use.
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Lightly grease a large ovenproof baking dish (or the glass dish of an air fryer) and spread a layer of tomato sauce over the base. Generously fill each pasta shell with the ricotta and spinach mixture and arrange in the dish. Pour any remaining sauce over the top and drizzle with a little olive oil.
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To bake in the oven: Cover with aluminum foil and bake at 180°C (350°F) for 20 minutes. Remove the foil, sprinkle with 2 tablespoons Parmesan cheese, and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.
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To cook in Ninja Crispi: Place the glass dish in the air fryer, and cook at 180°C for 12-15 minutes. Sprinkle the filled shells with Parmesan cheese, and cook for a further 3-5 minutes until bubbly and golden on top.
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Once ready, allow the spinach and ricotta stuffed shells to cool slightly and serve immediately.
Calories: 502Kcal | Carbohydrates: 66g | protein: 25g | fat: 16g | Saturated fat: 8g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Cholesterol: 44mg | Sodium: 604mg | Potassium: 929mg | Fiber: 7g | sugar: 7g | Vitamin A: 14805IU | Vitamin C: 14mg | Calcium: 399mg | iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian.
