Spinach and Ricotta Shells


8 serves
1 hour


Makes one very large tray of Ricotta Pasta Shells! Perfect for a winter’s Sunday lunch with the family.


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1kg Traditional Ricotta
500g La Casa Del Formaggio Traditional Reduced Fat Ricotta (found in the deli)
150g Grated Parmesan
500g Large Pasta Shells
200g Spinach, chopped
Salt, Pepper and Italian Herbs, to taste
olive oil
700g Bottle Passata


1 Preheat oven to 200C. In a large pot, bring salted water to a boil. Partially cook the pasta shells according to the producer’s instructions. However, only cook for 75 percent of the recommended cooking time, as you want the pasta to be al dente.
2 Remove shells from the stovetop and drain. Then refresh the pasta by running cold water over the top.
3 Wash and dry the spinach before chopping it very finely. Tip spinach into a large bowl. Mix in the Ricottas and Grated Parmesan until well combined. Season with salt and pepper to taste.
4 Grease an ovenproof tray with olive oil. Using a spoon, heap mixture into the shells one-by-one. As shells are filled, place them snugly into the tray, open end facing up.
5 Spoon passata across the top of the dish, until shells are fully surrounded by sauce. Cover and bake for approximately 20 minutes, removing foil for final five minutes.
6 Let the shells rest for about five minutes prior to serving.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!