Spinach, Ricotta & Lentil Stuffed Shells
Method
Cook the pasta: Preheat the oven to 190°C. Cook the pasta shells in salted boiling water for 2 minutes less than the package directions. Drain and rinse briefly under cool water to prevent sticking.
Make the sauce: Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and oregano and cook for 30 seconds. Pour in the passata and simmer for 8 minutes. Season with salt, pepper and smoked paprika.
Make the filling: Combine the lentils, ricotta, spinach, Parmesan and half the basil in a bowl. Season with black pepper and a small pinch of salt. Mix until evenly combined.
Stuff the shells: Spread about two-thirds of the tomato sauce across the base of a baking dish. Fill each pasta shell generously with the lentil and ricotta mixture and arrange them snugly in the dish.
Bake: Spoon the remaining sauce between the shells and sprinkle with mozzarella. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes until bubbling and golden. Finish with fresh basil.
Vegan option: Replace the ricotta with 250 g blended firm tofu, the mozzarella with 80 g vegan mozzarella, and Parmesan with 2 tbsp nutritional yeast. Use egg-free pasta shells if required. Classic stuffed shells get a nutritious upgrade with protein-rich lentils, creamy ricotta and fresh spinach. Baked in a rich tomato sauce and finished with golden mozzarella, this comforting dish feels indulgent while delivering plenty of protein and fibre.
Nutrition Facts
Per serving
