Creamy Spinach and Ricotta Stuffed Shells

A comforting Italian-inspired pasta dish featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in a rich tomato sauce and topped with melted mozzarella.

Step 1: Cook the Pasta Shells

Bring a large pan of salted water to the boil.
Cook the jumbo pasta shells according to the packet instructions until al dente.
Drain and rinse under cold water to stop the cooking process.
Set aside on a tray to prevent sticking.

Step 2: Prepare the Filling

Heat the olive oil in a large frying pan over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute.
Add the spinach and cook until wilted, about 2-3 minutes.
Remove from the heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the ricotta, Parmesan, egg, oregano, basil, salt and black pepper.
Stir in the cooled spinach mixture until evenly combined.

Step 3: Prepare the Sauce

In a bowl, mix together the passata, tomato purée and sugar.
Stir until smooth and well combined.

Step 4: Stuff the Shells

Spoon approximately 1-2 tbsp of the ricotta mixture into each pasta shell.
Fill each shell generously without overstuffing.

Step 5: Assemble the Dish

Preheat the oven to 190°C (170°C fan).
Spread half of the tomato sauce over the base of a large baking dish.
Arrange the stuffed shells in a single layer.
Pour the remaining sauce evenly over the shells.
Sprinkle the grated mozzarella over the top.

Step 6: Bake

Cover the dish loosely with foil.
Bake for 25 minutes.
Remove the foil and bake for a further 10-15 minutes until the cheese is golden and bubbling.

Step 7: Serve

Remove from the oven and allow to rest for 5 minutes.
Garnish with fresh basil leaves if desired.
Serve hot with garlic bread or a crisp green salad.