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Spinach and ricotta pasta shells

Serves   4
Prep time: 20 mins
Cooking time: 25 mins

The ultimate comfort food, tuck into these creamy, delicious spinach and ricotta shells. Topped with tangy mozzarella and fresh basil, this vegetarian dish makes a hearty supper for those chilly evenings. 





  • 20g butter
  • 2 cloves garlic, minced 
  • 120g baby spinach
  • 500g ricotta cheese 
  • ¼ cup freshly grated parmesan
  • 1 egg 
  • Dried cannelloni (around 16 tubes) 
  • 500g Pams pasta sauce 
  • ½ cup mozzarella cheese 

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  1. Preheat your oven to 180 degrees celsius fan bake. In a frying pan, melt the butter over a low to medium heat. Add the garlic, and cook while stirring for 30 seconds before adding the spinach and cooking for a minute or until wilted. 
  2. In a food processor, blend together the ricotta cheese, parmesan and egg. Add the spinach mixture with salt and pepper, then lightly blend to combine. 
  3. Spoon the spinach and ricotta filling into a piping or reusable sandwich, then pipe into the cannelloni tubes, repeating until all the mixture has been used. 
  4. Pour the ¾ of the pasta sauce into a baking dish, and add ? cup of water. Stir to incorporate, then nestle the cannelloni tubes in the sauce. Spoon the remaining sauce over the top of the pasta. 
  5. Sprinkle the mozzarella cheese over the top, then cover with a lid or foil and bake for 15 minutes, then remove the lid and cook for a further 10 minutes or until the pasta is tender and the sauce is bubbling. 
  6. Leave to cool for 5 minutes, then garnish with basil if desired and serve immediately.