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  • 34 shells of pasta SHELL LARGE (JUMBO)
  • 400 g frozen Bauer spinach
  • 400 g capri or ricotta cheese
  • 1 egg
  • 4 tablespoons fresh chopped basil
  • 3 cloves of garlic
  • 200 g Grana Padano cheese
  • 400 g mozzarella cheese
  • 200 ml tomato passata
  • 150 g Cocktail tomatoes
  • Chili flakes


Now, let’s get started! First, take your frozen spinach and give it a quick thaw in a frying pan. Once it’s nice and thawed, sauté it in the pan until it’s nice and wilted. Then, just press it through a fine strainer to remove any excess water. Set it aside to cool. While that’s happening, let’s get the oven nice and toasty at 280 degrees. Grab a bowl and mix together your capri or ricotta cheese, egg, chopped basil, and garlic. Then, add in 300g of grated mozzarella and 200g of Grana Padano cheese and give it a good mix. Now, it’s time to cook the pasta! Follow the instructions on the packet and when it’s ready, drain it, rinse it with cold water and let it cool. Once the spinach has cooled, add it to the cheese mixture, season with salt and pepper and mix well. Pour a cup of passata sauce into an ovenproof dish and sprinkle with chili flakes. Now, stuff the pasta shells with the mixture and place them in the dish, opening side up. Now, sprinkle with grated Grana Padano cheese and arrange cherry tomato halves on top. Cover with aluminum foil and bake for about 50 minutes. Enjoy! 😊



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