Recipe : Stuffed Pasta Shells with Ricotta

Servings: 5
350g beef mince from Hudson Meats
500ml passata from Hudson Meats
1 tsp salt
1 tsp smoked paprika 
22 large pasta shells 
200g frozen spinach
375g ricotta
200g grated mozzarella 
75ml olive oil
3 cloves minced garlic 
1/2 brown onion finely chopped
Juice from half lemon


  1. Preheat oven to 180C. 
  2. Add 1 tbsp olive oil to a pan on medium heat. Add onions and 2 cloves garlic. Once fried and fragrant, add minced beef. Cook until browned, breaking up clumps of meat. Add meat mixture to a large mixing bowl
  3. Microwave frozen spinach for 45 seconds. Drain spinach and remove excess water. Add to mixing bowl. 
  4. Once cooled, add ricotta and lemon juice to mixing bowl. Combine well with mince and spinach. 
  5. Cook pasta shells in a large pot of boiling water until al dente and drain.
  6. Add passata, ½ of the olive oil, remaining garlic, salt and paprika to a large baking dish. Mix well. 
  7. Stuff each pasta shell with 2 tsp of mince and ricotta mixture. Place shells in the baking dish over passata sauce.
  8. Top with mozzarella and remaining olive oil. Bake for 15 minutes. 

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