• Serves 4
  • 45 minutes
  • Difficulty Easy
  • 8 Ingredients


Ingredients (serves 4)

  • 500 grams Ricotta cheese
  • 250 grams Spinach, chopped (can use frozen just thaw first)
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 tsp Italian herbs
  • 20-30 Jumbo pasta shells, cooked & drained
  • 1 jar Pasta sauce
  • 1 large Tomato, chopped


  1. Preheat oven to 200 degrees. Mix ricotta, 1/2 cup mozzarella, parmesan, spinach and Italian herbs until well blended. Spoon cheese mixture into pasta shells.
  2. Combine pasta sauce and tomato. Pour half of the sauce into an oven dish. Place shells, filled sides up, into baking dish. Spoon remaining sauce over shells. Cover with foil.
  3. Bake for 25 minutes. Uncover, top with remaining mozzarella cheese. Bake uncovered until cheese has melted.
  4. Serve with a garden salad and crusty bread.


Foodland stock jumbo pasta shells. Any left over mixture can be used as a filling in cannelloni.

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating