Ricotta and spinach stuffed pasta are an original and indulgent version to switch up the classic pasta bake or traditional lasagna. Easy to prepare, they offer an elegant presentation and an ultra-creamy texture thanks to the ricotta and the flavorful tomato sauce plus the baked cheese. This is a vegetarian recipe that’s perfect for a convivial meal with family or friends. The spinach bring freshness while the cheese adds a generous and comforting touch. Lighter than “normal” lasagna, these stuffed pastas remain just as tasty! A wonderful idea for a homemade dish to share without delay.
These stuffed pastas will please everyone (and it’s very easy to remake at home)
If you want more than a simple pasta bake, then dare this absolutely irresistible stuffed pasta bake recipe! It’s another level of indulgence and just as easy to make. To start, precook conchiglioni, these large shell-shaped stuffed pastas, then fill them with a spinach and ricotta filling for that ultra-creamy texture. Next, place them in a baking dish with tomato sauce and generously cover with grated cheese (mozzarella for the melting stretch and parmesan for a gourmet note). After a short bake in the oven, the result is sublime!
Melting, crispy, and tender, this stuffed pasta gratin has really got everything to delight your taste buds. It’s a perfect dish for a family dinner or to impress friends without fuss. This vegetarian recipe can be varied with many indulgent fillings to suit different tastes! But our preferred version remains largely this one with spinach and ricotta.
Ricotta and spinach stuffed pasta: ingredients for a 4-serving dish
– About thirty conchiglioni (large stuffed pasta)
– 250 g ricotta
– 200 g spinach
– 400 ml tomato sauce
– 100 g grated mozzarella
– 30 g Parmesan
– 1 garlic clove
– Salt, pepper
– Olive oil
The simple and detailed recipe for spinach, ricotta stuffed pasta gratin with tomato sauce
1. Cook the conchiglioni in a large pot of salted boiling water. Stir to prevent the pasta from sticking together. Stop cooking 3 minutes before the package’s indicated cooking time, then drain carefully.
2. Sauté the chopped garlic with the spinach in a pan for a few minutes.
3. In a bowl, mix the ricotta with the spinach. Season with salt and pepper.
4. Stuff the pasta with the previous mixture and place them in a baking dish with the tomato sauce at the bottom.
5. Cover with grated mozzarella and Parmesan. Drizzle with a little olive oil and bake for 30 minutes at 180°C. Enjoy while hot!
Other types of stuffed pastas to make this generous and tasty gratin
If you cannot find conchiglioni or you want to test other pasta shapes, that’s absolutely possible! For example, you can use lasagna sheets that you cook until al dente. You’ll simply spread the filling over them and roll them gently. Don’t hesitate to use fresh lasagna sheets, you won’t need to precook. Stuff, roll, and place in the dish, that’s it!
Otherwise, choose cannelloni, these stuffed tube pastas will be just as appreciated. Our little tip for a very comforting dish is to add a layer of homemade béchamel sauce over the pasta before covering with grated cheese. It’s lighter than today’s recipe, certainly, but it’s so delicious!
