Ah, Spinach and Ricotta Stuffed Pasta—a classic, creamy, and cheesy dish that’s comforting and elegant at the same time. You can use lasagna noodles, cannelloni, or jumbo shells. Here’s a detailed recipe:
Ingredients (Serves 4–6)
For the filling:
- 250 g (9 oz) ricotta cheese
- 150 g (5 oz) cooked spinach, drained and chopped (fresh or frozen)
- 50 g (½ cup) grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Optional: pinch of nutmeg or garlic powder
For the pasta and sauce:
- 12 lasagna noodles (or 12 jumbo pasta shells/cannelloni)
- 2 cups (480 ml) marinara or tomato sauce
- 1 cup (100 g) shredded mozzarella cheese
- Extra Parmesan for topping
Instructions
- Cook the pasta:
- Boil noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
- If using jumbo shells, cook just until tender but firm.
- Prepare the filling:
- In a bowl, mix ricotta, chopped spinach, Parmesan, egg, salt, pepper, and nutmeg (if using) until smooth.
- Stuff the pasta:
- Lasagna: Spread a thin layer of sauce in a baking dish. Layer noodles, then spread filling evenly. Repeat layers, finishing with noodles and sauce on top.
- Shells or cannelloni: Spoon filling into each shell or tube, place in a baking dish with a layer of sauce underneath, then cover with remaining sauce.
- Add cheese:
- Sprinkle shredded mozzarella and extra Parmesan on top.
- Bake:
- Preheat oven to 180°C (350°F).
- Cover with foil and bake 25–30 minutes.
- Remove foil for the last 5–10 minutes to brown the cheese.
- Serve:
- Let rest 5 minutes before serving.
- Garnish with fresh basil or parsley.
✅ Tips for success:
- Make sure spinach is well-drained to avoid watery filling.
- Add a little cream to the ricotta mixture for extra richness.
- Can be made ahead: assemble, refrigerate, and bake before serving.
If you want, I can also give a quick, one-baking-dish version using no-boil noodles that’s ready in under 40 minutes.
Do you want me to do that?
