Spinach Ricotta Stuffed Shells
Jumbo pasta shells filled with creamy ricotta, spinach and mozzarella, baked in tomato passata — a make-ahead dinner that freezes beautifully assembled and unbaked.
Prep
20 min
Cook
30 min
Total
50 min
Yield
6 child portions
Nutrition note
Ricotta, mozzarella and egg provide protein and calcium. Spinach adds folate and a green vegetable exposure.
Ingredients
- 118 jumbo pasta shells
- 21 1/2 cups (375 g) ricotta
- 31 cup (30 g) spinach, finely chopped
- 41 cup (110 g) grated mozzarella, divided
- 51 large egg
- 62 cups (480 g) no-added-salt tomato passata
- 71 teaspoon dried oregano
Method
- 1
Heat oven to 190°C/375°F. Cook shells until just tender; drain.
- 2
Mix ricotta, spinach, half the mozzarella, egg and oregano.
- 3
Spread half the passata in a baking dish. Fill each shell with ricotta mixture and arrange in the dish.
- 4
Top with remaining passata and mozzarella.
- 5
Cover and bake 20 minutes; uncover and bake 8–10 minutes more.
Complete the Meal
Serve 1–2 shells with cucumber or roasted carrots.
Allergens
Contains wheat, dairy and egg.
Ingredient Substitutions
- Use gluten-free large pasta or layer the filling with gluten-free lasagna sheets.
- Use dairy-free ricotta alternative and cheese for dairy-free shells.
- Use mashed white beans in place of ricotta for a plant-based option.
Storage & Reheating
Refrigerate for up to 3 days.
Freezer Guidance
Freeze assembled unbaked shells for up to 2 months.
Picky-Eater Strategy
Serve one shell opened so the child can inspect the filling; keep extra sauce on the side.
Little Helper Job
Let your child spoon filling into cooled shells.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.