Beetroot Goat Cheese Galette
Rustic pastry layered with earthy beetroot, tangy goat cheese and thyme.
Spinach & Ricotta Stuffed Pasta Shells
Giant pasta shells filled with lemony spinach ricotta, baked in tomato sauce under a blanket of mozzarella. Sunday-dinner comfort.
Vegetarian
(71 ratings)
Prep25 min
Cook35 min
Total1 hr
Serves4
DifficultyMedium
Giant pasta shells filled with lemony spinach ricotta, baked in tomato sauce under a blanket of mozzarella. Sunday-dinner comfort.
Method
- Cook the shells in salted water for 2 minutes less than the packet says. Drain, rinse under cold water and lay out so they don't stick.
- Heat the oil in a pan, cook the garlic for 30 seconds, then add the tomatoes, sugar and basil. Simmer 10 minutes and season. Spread half in a baking dish.
- Heat the oven to 190°C (170°C fan). Mix the spinach, ricotta, egg, parmesan, lemon zest, nutmeg, ½ tsp salt and plenty of pepper.
- Spoon (or pipe) the filling into the shells and arrange them in the dish. Spoon the remaining sauce around and over them and top with mozzarella.
- Cover with foil and bake for 20 minutes, then uncover and bake 10–15 minutes more until golden and bubbling. Rest 5 minutes before serving.
💡 VeggieTip notes
- Assemble up to a day ahead and bake from the fridge (add 10 minutes).
- No giant shells? Use cannelloni tubes or roll the filling in fresh lasagne sheets.
- Squeeze the spinach really well — watery spinach makes a watery filling.
Nutrition (per serving, approx.)
590kcal
30g protein
58g carbs
27g fat
6g fibre
Values are estimates and will vary with brands and portion sizes.