How To Make Ricotta Stuffed Pasta

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  • 1 packet large pasta shells
  • 1 brown onion, diced
  • 1 garlic clove, minced
  • 1 chilli, minced
  • 1 cup ricotta
  • ½ cup parmesan cheese, grated
  • 2 eggs
  • 2 cups, packed chopped spinach
  • 500mL pasta
  • Salt and pepper
  • Olive oil


  • In a saucepan on a medium heat add 1tbs olive oil then onion, garlic and chilli and cook till tender.
  • Add spinach and wilt then take off the stove and add ricotta and parmesan.
  • Place mix in the fridge and chill for 1 hour, then mix eggs through.
  • Cook pasta as per packet instructions then let cool in the fridge.
  • Stuff shells with mix then place in a baking dish, add pasta sauce then cheese and bake in the oven for 10 minutes

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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