Nigella Lawson’s Baked Pasta Shells Stuffed with Spinach and Ricotta is one of those dishes that brings an instant sense of comfort and indulgence while still feeling light enough to not be overwhelming. It’s the kind of recipe that feels sophisticated without any of the stuffy complexity which is exactly what Nigella does best: she makes food feel effortlessly luxurious.
Imagine this: plump pasta shells, each one generously stuffed with a creamy, rich filling of ricotta cheese and spinach, seasoned to perfection. These little parcels of joy are covered in a rich tomato sauce and baked to golden, bubbly perfection. The best part? It’s totally versatile. You can serve it for a casual dinner or dress it up for a dinner party. There’s something about the marriage of spinach and ricotta that just feels wholesome while the pasta offers that soul-soothing texture. If you’re looking for a dish that’s as comforting as it is beautiful, this is it.
For me, this recipe is like a hug in a bowl. I first made it on a rainy afternoon when I was craving something that felt like home but didn’t require an entire day in the kitchen. I had some ricotta and spinach in the fridge and I knew I wanted to make something a little more exciting than just a salad. Enter Nigella’s recipe.
The magic of this dish is in the simplicity. It feels special but it doesn’t need to be fussy. And trust me, once you pop that tray in the oven and catch the first whiff of melting cheese and simmering tomato sauce, you’ll understand why this recipe has earned such a reputation for being both easy and impressive.
Nigella Baked Pasta Shells Stuffed With Spinach And Ricotta Recipe
Ingredients Needed
The beauty of Nigella’s Baked Pasta Shells Stuffed with Spinach and Ricotta is that you don’t need to hunt down any obscure ingredients. Most of the items can be found at your local grocery store, so the dish is both accessible and homey. Here’s what you’ll need:
- Pasta Shells – The big, jumbo kind. Think the ones that you could almost stuff with your whole hand. The larger size holds up to the filling and sauce, making them perfect for this dish.
- Ricotta Cheese – The soft, creamy cheese that binds everything together. It’s the heart of the stuffing. I’d recommend getting a good-quality ricotta here as it’s the base of the flavor.
- Spinach – Fresh spinach is what Nigella recommends but I’ve used frozen in a pinch. Fresh spinach wilts down beautifully and gives that pop of color while frozen spinach can be a lifesaver for busy days.
- Garlic – A couple of cloves of garlic, finely chopped or minced. Garlic makes everything better, doesn’t it?
- Mozzarella Cheese – This adds a gooey, melty layer on top. The mozzarella, when baked, forms a delicious crust that makes the dish feel even more indulgent.
- Tomato Sauce – This is the base for the baked part. You can use a pre-made sauce or whip up your own with canned tomatoes, olive oil, salt and herbs. For extra flavor, I sometimes add a pinch of chili flakes or a dollop of pesto to elevate the sauce.
- Parmesan – A sprinkle of grated Parmesan before baking gives the dish that golden, crispy topping. You can’t skip this; it’s the crowning touch.
- Olive Oil, Salt, Pepper and Nutmeg. A dash of each to bring out the best in the flavors. Nutmeg with spinach is a classic combo, giving it a cozy, warm depth.
Equipment Needed
You won’t need much in terms of equipment here which is a big plus. The key is simplicity and convenience. Here’s what you’ll need:
- Large Pot for Boiling Pasta. Since you’re working with jumbo pasta shells, they’ll need enough space to move around while boiling. You don’t want them crowded.
- Frying Pan or Skillet. This is for sautéing the spinach and garlic before mixing it with the ricotta.
- Baking Dish – A medium-sized rectangular or square baking dish is ideal. It should be large enough to fit the shells without them overlapping too much.
- Spoon and Small Bowl for Mixing. To mix the spinach, ricotta and spices. I love using a big spoon for this step; it’s oddly satisfying to scoop the creamy filling into the pasta.
- Grater – For fresh Parmesan and mozzarella if you’re not using pre-grated cheese.
Instructions To Make Nigella Lawson’s Baked Pasta Shells Stuffed With Spinach And Ricotta
Now that you have your ingredients and equipment ready, let’s get into the fun part: making the dish. Here’s how I approach it:
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Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions but undercook them by a minute or two. The shells will finish cooking in the oven, so you don’t want them to be too soft just yet. Once they’re done, drain them and set them aside to cool slightly. I usually run them under cold water to stop them from cooking further.
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Sauté the Spinach:
In a large skillet, heat a splash of olive oil over medium heat. Add your garlic and sauté it until it’s fragrant (about 1-2 minutes). Add the spinach in batches if you’re using fresh. Stir it around until it wilts down completely. If you’re using frozen spinach, just add it straight in and cook until the excess water evaporates.
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Mix the Ricotta Filling:
Once the spinach is cooked and cooled slightly, chop it up a bit if you want smaller pieces. In a mixing bowl, combine the spinach, ricotta, a generous pinch of nutmeg, salt and pepper. Stir it until everything is well-combined and creamy. You want a filling that’s rich but not too loose. it should hold up in the pasta shells.
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Stuff the Shells:
Take a spoonful of that beautiful spinach and ricotta mixture and stuff it into each pasta shell. I find it’s easiest to hold the shell in one hand and use the spoon to fill it, pushing gently until it’s full.
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Prepare the Sauce:
If you’re using store-bought tomato sauce, just heat it up in a saucepan. If you’re making your own, sauté a bit of garlic and onions in olive oil, add canned tomatoes and let it simmer with a pinch of salt, pepper and herbs for about 15 minutes.
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Assemble the Dish:
Spread a thin layer of the tomato sauce at the bottom of your baking dish. Place the stuffed pasta shells on top in a single layer, filling side up. Pour the remaining tomato sauce over the shells. Sprinkle mozzarella and parmesan generously over the top.
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Bake:
Preheat your oven to 375°F (190°C). Bake the dish for about 25 minutes or until the cheese is melted and golden brown. The edges of the pasta shells should be slightly crispy and you’ll smell that wonderful aroma of baked cheese and tomato.
What I Learnt
Every time I make this dish, I learn something new. The most important lesson? Don’t rush the process. Let the spinach cook down properly so that it releases its moisture before you mix it with the ricotta. This makes the filling smooth and cohesive, without being watery.
Another takeaway is that you can really play around with the flavors. Want to make it a bit richer? Add a layer of béchamel sauce or some ground meat to the filling. I’ve even tried it with a little bit of lemon zest in the ricotta which adds a surprising freshness.
But the biggest lesson is the sheer joy of simplicity. The ingredients are simple, the process is straightforward and the result is a dish that tastes like it came from a much more complicated recipe book. It’s like a delicious secret that Nigella has shared with all of us.
FAQs
Can I Make Nigella’s Baked Pasta Shells Ahead Of Time?
Yes, absolutely! One of the best things about this recipe is that you can assemble it a day ahead. Just cover the dish with foil and refrigerate. When you’re ready to bake, pop it in the oven. It might need an extra 5-10 minutes since it’s cold, but it’s a total game-changer for meal prep!
What Can I Use Instead Of Ricotta In Nigella’s Recipe?
If you’re not a fan of ricotta or want to switch things up, mascarpone or cottage cheese can work well. I personally love the richness mascarpone adds, but if you’re keeping it lighter, cottage cheese is a great choice! You might even mix the two for some fun texture contrast.
Can I Freeze The Stuffed Pasta Shells?
Yes! These are perfect for freezing. After assembling, just cover the dish tightly with foil or plastic wrap and freeze. When you’re ready to eat, bake from frozen, but give it a little extra time to cook through. It’s like having a homemade, comforting meal waiting for you on a busy day!
