Ricotta and spinach pasta bake

This pasta bake is the epitome of comfort food. Combining the magical pair of spinach and ricotta, along with a beautifully flavoured tomato sauce, it's ideal as your family dinner on a cooler evening.

  • 20 mins preparation
  • 40 mins cooking plus cooling
  • Serves 4
  • Print


Ricotta and spinach pasta bake
  • 280 g large pasta shells
  • 500 g spinach, stems removed
  • 600 g ricotta
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • 2 2/3 cups bottled tomato pasta sauce
  • 1/2 cup vegetable stock
  • 2 tbsp Parmesan cheese, finely grated
  • 1/4 cup small basil leaves


Ricotta and spinach pasta bake
  • 1
    Cook pasta shells in large saucepan of boiling water for 3 minutes. Drain. Cool 10 minutes, then transfer to a tray.
  • 2
    Preheat oven to 180°C. Oil 4 x 500ml shallow ovenproof dishes.
  • 3
    Boil, steam or microwave spinach until wilted. Drain, rinse under cold running water, then drain again. Squeeze excess liquid from spinach and chop finely.
  • 4
    Place spinach in a large bowl with ricotta and herbs. Stir to combine. Spoon mixture into pasta shells.
  • 5
    Combine sauce and stock in a jug. Pour into preheated dishes. Place filled pasta shells in dishes, then sprinkle with half the parmesan. Cover dishes with foil and place on an oven tray.
  • 6
    Bake for 30 minutes or until pasta is tender. Remove foil and bake for a further 10 minutes. Cool for 10 minutes, then serve topped with remaining parmesan and basil.


This can be made 3 hours ahead. Cover dishes with foil in fridge until ready to bake.