Jamie Oliver Spinach and Ricotta Stuffed Shells | Easy Baked Pasta Recipe

These Jamie Oliver–style spinach and ricotta stuffed shells are the kind of vegetarian comfort food that feels both indulgent and reassuringly simple. Creamy ricotta, wilted spinach, and tender pasta shells are baked together in rich tomato sauce, finished with bubbling cheese for a dish that’s perfect for relaxed family dinners.

Inspired by Jamie Oliver, this is a pasta recipe that proves a few good ingredients and the right technique can deliver big flavour. The combination of spinach and ricotta is classic for a reason — mild, creamy, and endlessly comforting.

Start by wilting the spinach in a large pan with a splash of water. Once collapsed, drain thoroughly and squeeze out as much liquid as possible — this step is essential for a creamy, not watery, filling.

In a bowl, mix the drained ricotta and chopped spinach with a pinch of nutmeg, salt and pepper, and a handful of parmesan. The mixture should be thick, smooth, and easy to spoon.

Cook the pasta shells in well-salted water until just al dente. Drain and allow them to cool slightly so they’re easier to handle.

Spoon the filling into each shell, or use a piping bag for speed and precision. This same filling also works beautifully for cannelloni or other stuffed pasta shells.

Heat olive oil in a saucepan and gently soften the onion. Add the garlic and cook briefly until fragrant, then stir in the tomato sauce and a few torn basil leaves.

Simmer for a few minutes to thicken slightly, seasoning well with salt and pepper. This simple sauce complements the richness of the filling without overpowering it.

Preheat the oven to 200°C / 400°F. Spoon a layer of tomato sauce into an ovenproof dish, arrange the filled shells on top, then cover with the remaining sauce.

Scatter over mozzarella and extra parmesan, then bake for 25–30 minutes until bubbling and lightly crispy on top.

This recipe can easily be adapted into a spinach and ricotta cannelloni recipe if you prefer using cannelloni tubes instead of shells. Simply spoon the ricotta stuffed pasta mixture into the cannelloni, arrange in an ovenproof dish, and bake until golden and delicious.

To make it more in line with classic Jamie Oliver recipes, gently soften a finely chopped onion in a saucepan with a drizzle of olive oil, then add the garlic before stirring through the tomato sauce.

Finish with plenty of grated parmesan or parmesan cheese, and bake until bubbling. It’s a super-tasty cannelloni option that fits perfectly into your collection of comforting pasta recipes.