Filed Under: Dinner, Pasta, Under 20 Mins

Ricotta-Stuffed Pasta Boats

Store-bought ingredients help make prep a cinch without compromising health benefits. Serve alone or with a side salad and crusty baguette. Tip: Cook a few extra pasta shells in case some split.

October 11th, 2007

By Paula Bowman

"I have a similar recipe that uses mozzarella instead of Parmesan, and I think mozzarella makes it creamier. I'll make it again, because of the make-ahead aspect." - Jennifer Tobin, mom of Ben, 3, and Meg, 1, Whitby, Ont.
4 to 6
Prep Time
50 minutes
Cook Time
35 minutes
  • 1 package (250 g) jumbo pasta shells (about 2 dozen shells)
  • 1 tbsp olive oil
  • 1 container (475 g) ricotta cheese
  • 1 package (300 g) frozen spinach, thawed
  • 1 cupgrated Parmesan cheese
  • 1 egg
  • 1 jar (270 mL) pesto (optional)
  • 1/4 tspgrated lemon zest
  • 1-1/2 tsp kosher salt
  • pinch ground nutmeg
  • 1 jar (700 mL) tomato and basil pasta sauce
  1. Preheat oven to 350 deg. F.

  2. Bring a large pot of salted water to boil. Add pasta and cook al dente (slightly firm). Drain and toss with oil. Set aside.

  3. Place ricotta, spinach, 3/4 cup Parmesan, egg, pesto (if using), lemon zest, salt and nutmeg in a food processor bowl. Pulse until finely chopped.

  4. Spread 2 cups tomato sauce over bottom of 13 x 9-inch baking dish. Fill each shell with 1-1/2 tablespoons ricotta mixture and arrange on top of tomato sauce. Place dollops of remaining tomato sauce on top of pasta shells. Sprinkle with remaining Parmesan. Cover tightly with foil.

  5. Bake for about 30 minutes. Remove foil and continue to bake another 5 minutes until cheese is golden.

Nutrients Per Serving

Per serving (1/6 recipe): 490 calories, 21.2 g fat, 436.9 mg calcium, 1,491 mg sodium, 50.2 g carbohydrates, 6.2 g fibre, 24.5 g protein; excellent source of vitamin A, vitamin B12, calcium; good source of riboflavin, iron and phosphorus.

Ricotta-Stuffed Pasta Boats
Photography by Edward Pond

One response to “Ricotta-Stuffed Pasta Boats”

  1. ange says:

    In our house we have our own version, we add crab meat, and cottage cheese and a bit more pasta sauce (homemade vs from a jar however). Takes a bit longer, bit pricer, but worth it.

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