Kids
Mains

Spinach & ‘Ricotta’ Stuffed Pasta Bake

13 November 2023
Total Time
55 Mins
Serves
6
perfect for lunch boxes

Friends coming round for dinner? Wondering what to cook? The beauty of this dish is that it looks great on the table, it’s creamy & indulgent, but it’s packed with healthy fibre & protein. You can also prep ahead, by making the tomato sauce the day before and the pasta filling an hour before baking. Perfect!

Ingredients:

Method:

  1. 1

    Preheat the oven to 180°C fan / 400°F. To make the tomato sauce, put the oil in a large deep casserole dish over medium heat. Add the onion and fry for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.
  2. 2

    Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup and stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted.
  3. 3

    Meanwhile, cook the pasta for 7–8 minutes until very al dente. Drain and run under cold water to cool slightly.
  4. 4

    To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce. Spoon into a piping bag, if you have one.
  5. 5

    Pipe or spoon the filling into the pasta shells and nestle the shells into the tomato sauce, filled-side facing up. Drizzle over some olive oil and a sprinkle of salt and pepper.
  6. 6

    Bake for 30–35 minutes until bubbling and crisp on top. Serve topped with a sprinkling of basil leaves and a pinch of chilli flakes.

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