• Dietitian Clare

Spinach and Ricotta Stuffed Pasta Shells

A hearty and comforting, crowd-pleasing vegetarian dinner.

I have made this recipe multiple times for multiple people and it is always immediately their new favourite pasta recipe!

I've also made it into a cannelloni instead of the shells and that works great as well if you have the time to fill the cannelloni tubes!

Serves 6


  • 1 brown onion, diced

  • 2 garlic cloves, finely chopped

  • 1 tsp extra virgin olive oil

  • 1 large zucchini, grated

  • 1 700g jar of passata sauce

  • 1/4 cup water

  • 2 400g tins of lentils, drained and rinsed

  • 1/2 cup fresh basil, chopped

  • 480g baby spinach

  • 500g ricotta cheese

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 egg

  • 1/4 cup parmesan cheese

  • 200g of large pasta shells

  • 1/2 cup grated cheese


  1. Preheat an oven to 200c.

  2. In a medium-sized saucepan on high heat sauté the olive oil, garlic and onion for roughly 5 minutes until it is golden brown and soft. Add the grated zucchini and cook for a further 2 minutes.

  3. Add the passata, water, and lentils to the pan and simmer for 10 minutes. Then, add the basil and 120g of the baby spinach to the pan and cook for a further 5 minutes.

  4. Meanwhile, roughly chop the remaining baby spinach and add into a large bowl with the ricotta, salt, pepper, egg and parmesan cheese and mix well.

  5. Pour the sauce into a large ovenproof baking dish. Spoon a large spoonful of the ricotta mixture into each pasta shell and place into the pasta sauce. Then, sprinkle the cheese over the top and bake for 25-30 minutes or until golden brown on top.

Nutritional Information:

Calories: 361, Protein: 25.5g, Carbohydrates: 41.5g, Fat: 9.2g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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