Spinach and Ricotta Stuffed Pasta Shells with Roasted Tomato Sauce
Oversized pasta shells filled with a creamy blend of ricotta spinach and Parmesan are baked in a deeply flavored roasted cherry tomato sauce for a vegetarian date night dinner that feels both cozy and special. This dish is made for sharing straight from the oven with a glass of good red wine.
Creamy spinach and ricotta stuffed pasta shells baked in a rich roasted tomato sauce for a romantic vegetarian date night dinner.
Nutrition per serving
Ingredients
pasta
filling
sauce
filling and topping
Instructions
Roast the Tomato Sauce
Preheat oven to 400 degrees Fahrenheit. Toss cherry tomatoes and smashed garlic with olive oil salt and pepper on a baking sheet. Roast for 20 to 25 minutes until tomatoes burst and caramelize. Crush them gently with a spoon to form a rustic sauce and spread into a baking dish.
Make the Ricotta Filling
In a bowl combine ricotta with the squeezed-dry spinach half of the Parmesan and season generously with salt pepper and a pinch of nutmeg. Mix until smooth and creamy. Taste and adjust seasoning as needed before filling the shells.
Fill and Bake the Shells
Spoon or pipe the ricotta filling generously into each cooked pasta shell. Nestle the filled shells open-side up into the roasted tomato sauce in the baking dish. Sprinkle with remaining Parmesan and bake at 375 degrees Fahrenheit for 15 to 18 minutes until bubbly and golden.
Rest and Serve
Let the baked shells rest for 5 minutes after coming out of the oven to allow the filling to set slightly. Serve directly from the baking dish with torn fresh basil leaves scattered over the top and crusty garlic bread on the side.
Substitutions
Common mistakes
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