Pasta Shells

Pasta Shells

Giant Spinach & Ricotta Pasta Shells

  • giant pasta shells 175g

  • olive oil 1 tbsp

  • garlic 2 cloves, crushed

  • dried chilli flakes a pinch, (optional)

  • spinach 200g, chopped

  • ricotta 125g

  • lemon ½, zested

  • no cook tomato pasta sauce 400g (see below)

  • parmesan (or veggie alternative) 25g, finely grated


  1. Heat the oven to 190C/fan 170C/ gas 5.

  2. Cook the shells following pack instructions but drain when they are still a little al dente as they will cook more in the oven.

  3. Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. 

  4. Stir in the ricotta and lemon zest, then season well. Spoon the tomato sauce evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart. Dot any left-over mixture on top.

  5. Sprinkle with parmesan and bake for 20-25 minutes or until bubbling and golden.


  • 150g sundried tomatoes in oil

  • 1 tablespoon olive oil

  • 1 x 400g tin chopped tomatoes

  • 4 tablespoons tomato paste

  • 1 clove garlic, peeled

  • 50g brown sugar

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon apple cider vinegar

  • ¼ teaspoon salt

  • 1 tablespoon water


Using a food processor, whizz all the ingredients until you have a chunky paste.

Then add the water. Put into a bowl for serving OR keep in an airtight container in the fridge for 10 days.


© 2020 by Jen Roach