Tender pasta shells are stuffed with a creamy ricotta silverbeet filling then nestled in a rich tomato sauce, sprinkled with parmesan and baked until golden and bubbling. This comforting family dinner is delicious as is, or serve with some crunchy garlic bread on the side for a meal that everyone will be asking you to make again and again!
Stuffed pasta shells with ricotta and spinach is perhaps the more well known variation of this dish; however I think silverbeet – or Swiss chard as it is also known – makes a delicious variation. If you have silverbeet growing in your vegetable patch, you will more than likely be on the hunt for silverbeet recipes! My silverbeet slice and silverbeet calzone are great for lunchboxes as is my Greek-style silverbeet and filo pie. Go Spanish with silverbeet and chickpeas, or Japanese with this miso-sesame silverbeet, or even Italian with Erbazzone, a delicious silverbeet pie.
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Stuffed Pasta Shells
These baked pasta shells are one of those dishes that is so comforting on a cold evening, but also a lovely dinner for warmer evenings, served with a crisp salad.
I have tested stuffing the uncooked pasta shells and baking in extra sauce, however I still find them to be dry. Boiling the pasta until very al-dente gives tender pasta that isn’t mushy, and lots of sauce. I try to use both the stalks and leaves of the silverbeet; the stalks don’t freeze as well as the leaves and tend to get thrown away which I think is a waste.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Giant pasta shells – called conchiglioni in Italian.
- Silverbeet – also known as chard / Swiss chard, depending on where you live! You can use the white stemmed chard or the red / yellow stemmed rainbow chard.
- Ricotta – I recommend using a full fat ricotta for the creamiest texture and taste. In South Australia, we are lucky enough to have two incredible brands of ricotta, La Vera, and La Casa del Formaggio that are creamy rather than claggy. I have found different brands of ricotta do vary in taste and texture wildly!
- Parmesan Cheese – or use a vegetarian alternative if wanting to make this recipe vegetarian. Parmesan adds a rich savoury flavour that makes this dish so I don’t recommend skipping it. Grate your own parmesan for the best flavour.
- Egg – this helps bind the filling and gives it a nice texture.
- Crushed tomatoes – or passata. If you only have tinned / canned plum tomatoes, blend them with a stick blender until smooth.
- Water – I prefer to use water in this particular recipe, however if you have some leftover homemade vegetable stock that would be delicious to use instead.
- Basil – Sprinkling the finished dish with fresh basil leaves finishes it off so well, and I love to use the stalks to flavour the tomato sauce.
- Dried oregano – or use a couple of sprigs of fresh oregano or fresh thyme.
How to make these stuffed pasta shells from scratch
There is a little work in this recipe, however it really isn’t as time-consuming or as complicated as it may sound!
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the silverbeet / Swiss chard – wash and separate the leaves from the stalks. Chop the stalks into pieces approx. 1 cm / 0.5 inch thick and then slice the leaves into 4-5 pieces, depending on their size. Add the stalks to boiling water and boil for 3 minutes then add the leaves and boil for another 2 minutes. Drain and run under the cold tap to stop them from cooking. Leave to cool slightly then once cool enough to handle, squeeze out as much of the liquid as you can.
- Make the ricotta filling – roughly chop the silverbeet then add to a bowl with the ricotta, parmesan, egg, nutmeg, and garlic, and season with salt and black pepper. Mix well to combine.
- Make the tomato sauce – soften the onion and garlic in the olive oil then add the tomatoes, water and herbs and simmer until the sauce has thickened slightly.
- Fill the jumbo pasta shells – I find the easiest way is to use a teaspoon to fill them, however you can pipe them if you are after a very neat finish! Fill the shells just to the top. Place the filled shells on the layer of tomato sauce.
- Bake – top the shells with the rest of the tomato sauce and then sprinkle over the parmesan cheese. Cover the dish with foil – to stop the pasta from drying out – and bake for 25 minutes, then remove the foil and continue to bake for another 10-15 minutes, until the top is bubbling and golden.
FAQ
How do you keep jumbo pasta shells from sticking to each other?
Make sure you boil the pasta shells in a large pan of water, then once drained, run the pasta shells under the cold tap.
Can I use spinach instead of silverbeet?
Absolutely! You can use fresh spinach, or frozen spinach, thawed and any excess water squeezed out.
Serving Ideas
I love these stuffed pasta shells with a crisp green salad, Lebanese cabbage salad, rocket salad or pear and walnut salad. A slice of air fryer garlic bread or crusty bread goes well too and is perfect for mopping up any juices!
Make ahead/storage
These stuffed pasta shells are best served on the day they are made. However store any leftovers in the fridge for up to 3 days. I recommend reheating in the microwave – which is less likely to dry them out.
Why not try…
You may also like these other family friendly pasta dinners:
Silverbeet and Ricotta Stuffed Shells
Author: Robyn
Tender pasta shells are stuffed with a creamy ricotta silverbeet filling then nestled in a rich tomato sauce, sprinkled with parmesan and baked until golden and bubbling.
Equipment
- 23 x 33 cm / 9 x 13" baking dish
Ingredients
- 250 g jumbo pasta shells
- 6 tablespoons grated parmesan
- handful fresh basil leaves
Silverbeet and Ricotta Filling
- 250 g silverbeet stalks and leaves seperated
- 500 g ricotta
- 75 g parmesan grated
- 1 egg
- pinch nutmeg
- 1 clove garlic crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
Tomato Sauce
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic crushed
- 2 tablespoons tomato puree
- 800 g crushed tomatoes
- 750 ml water
- 1 bay leaf
- 2-3 basil stalks
- ½ teaspoon dried oregano
- salt
- black pepper
Instructions
- Bring a large pan of salted water to the boil and add the pasta shells. Cook for 10 minutes, then drain. Run the pasta shells under the cold tap – to help prevent them from sticking to each other.
Prepare the silverbeet / chard
- Prepare the silverbeet (chard): Remove the stalks from the leaves. Chop the stalks into 1 cm thick pieces. Chop the leaves into 4-5 pieces depending on size of leaves.
- Bring a small pan of water to the boil and add the silverbeet stalks. Boil for 3 minutes then add the silverbeet leaves and cook for another 2 minutes. Drain then refresh under the cold tap to stop them from cooking. When cool enough to handle, squeeze out as much liquid as you can. Roughly chop.
Make The Tomato Sauce
- Cook the onion in the olive oil in a medium saucepan over a medium heat for 5-7 minutes until soft. Add the garlic and cook for 30 seconds, then add the tomato puree and cook for 30 seconds.
- Pour in the crushed tomatoes and water, and add the bay leaf, basil stalks, oregano and season with salt and black pepper. Simmer for 20-25 minutes, uncovered, until the sauce has thickened slightly.
- Preheat the oven to 180℃ fan / 200℃ / 400℉.
Mix The Ricotta Filling
- Mix the ricotta, grated parmesan, egg, nutmeg and garlic with the chopped silverbeet. Season with salt and pepper.
Assemble The Dish
- Using a teaspoon or a piping bag, fill the shells with the ricotta and silverbeet mixture.
- Pour ⅔ of the tomato sauce into the bottom of a 23 x 33 cm / 9 x 13" baking dish.
- Carefully sit the stuffed pasta shells into the sauce. Spoon over the remaining sauce then sprinkle with grated parmesan cheese. Cover with tin foil.
- Place into the oven and bake for 25 minutes. Remove the foil and return the pasta to the oven for another 10-15 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
- Store any leftovers, covered, in the fridge for up to 3 days. Best reheated in the microwave.
Notes
- Giant pasta shells – called conchiglioni in Italian.
- Silverbeet – also known as chard / Swiss chard, depending on where you live! You can use the white stemmed chard or the red / yellow stemmed rainbow chard.
- Ricotta – I recommend using a full fat ricotta for the creamiest texture and taste. In South Australia, we are lucky enough to have two incredible brands of ricotta, La Vera, and La Casa del Formaggio.
- Parmesan Cheese – or use a vegetarian alternative if wanting to make this recipe vegetarian. Parmesan adds a rich savoury flavour that makes this dish so I don’t recommend skipping it. Grate your own parmesan for the best flavour.
- Egg – this helps bind the filling and gives it a nice texture.
- Crushed tomatoes – or passata. If you only have tinned / canned plum tomatoes, blend them with a stick blender until smooth.
- Water – I prefer to use water in this particular recipe, however if you have some leftover homemade vegetable stock that would be delicious to use instead.
- Basil – Sprinkling the finished dish with fresh basil leaves finishes it off so well, and I love to use the stalks to flavour the tomato sauce.
- Dried oregano – or use a couple of sprigs of fresh oregano or fresh thyme.
Nutrition
Calories: 483kcalCarbohydrates: 48gProtein: 25gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 83mgSodium: 838mgPotassium: 813mgFiber: 5gSugar: 9gVitamin A: 3419IUVitamin C: 27mgCalcium: 459mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 250 g jumbo pasta shells
- 6 tablespoons grated parmesan
- handful fresh basil leaves
Silverbeet and Ricotta Filling
- 250 g silverbeet stalks and leaves seperated
- 500 g ricotta
- ¾ c parmesan grated
- 1 egg
- pinch nutmeg
- 1 clove garlic crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
Tomato Sauce
- 1½ tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic crushed
- 1½ tablespoons tomato puree
- 800 g crushed tomatoes
- 3 c water
- 1 bay leaf
- 2-3 basil stalks
- ½ teaspoon dried oregano
- salt
- black pepper
Instructions
- Bring a large pan of salted water to the boil and add the pasta shells. Cook for 10 minutes, then drain. Run the pasta shells under the cold tap – to help prevent them from sticking to each other.
Prepare the silverbeet / chard
- Prepare the silverbeet (chard): Remove the stalks from the leaves. Chop the stalks into 1 cm thick pieces. Chop the leaves into 4-5 pieces depending on size of leaves.
- Bring a small pan of water to the boil and add the silverbeet stalks. Boil for 3 minutes then add the silverbeet leaves and cook for another 2 minutes. Drain then refresh under the cold tap to stop them from cooking. When cool enough to handle, squeeze out as much liquid as you can. Roughly chop.
Make The Tomato Sauce
- Cook the onion in the olive oil in a medium saucepan over a medium heat for 5-7 minutes until soft. Add the garlic and cook for 30 seconds, then add the tomato puree and cook for 30 seconds.
- Pour in the crushed tomatoes and water, and add the bay leaf, basil stalks, oregano and season with salt and black pepper. Simmer for 20-25 minutes, uncovered, until the sauce has thickened slightly.
- Preheat the oven to 180℃ fan / 200℃ / 400℉.
Mix The Ricotta Filling
- Mix the ricotta, grated parmesan, egg, nutmeg and garlic with the chopped silverbeet. Season with salt and pepper.
Assemble The Dish
- Using a teaspoon or a piping bag, fill the shells with the ricotta and silverbeet mixture.
- Pour ⅔ of the tomato sauce into the bottom of a 23 x 33 cm / 9 x 13" baking dish.
- Carefully sit the stuffed pasta shells into the sauce. Spoon over the remaining sauce then sprinkle with grated parmesan cheese. Cover with tin foil.
- Place into the oven and bake for 25 minutes. Remove the foil and return the pasta to the oven for another 10-15 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
- Store any leftovers, covered, in the fridge for up to 3 days. Best reheated in the microwave.
Notes
- Giant pasta shells – called conchiglioni in Italian.
- Silverbeet – also known as chard / Swiss chard, depending on where you live! You can use the white stemmed chard or the red / yellow stemmed rainbow chard.
- Ricotta – I recommend using a full fat ricotta for the creamiest texture and taste. In South Australia, we are lucky enough to have two incredible brands of ricotta, La Vera, and La Casa del Formaggio.
- Parmesan Cheese – or use a vegetarian alternative if wanting to make this recipe vegetarian. Parmesan adds a rich savoury flavour that makes this dish so I don’t recommend skipping it. Grate your own parmesan for the best flavour.
- Egg – this helps bind the filling and gives it a nice texture.
- Crushed tomatoes – or passata. If you only have tinned / canned plum tomatoes, blend them with a stick blender until smooth.
- Water – I prefer to use water in this particular recipe, however if you have some leftover homemade vegetable stock that would be delicious to use instead.
- Basil – Sprinkling the finished dish with fresh basil leaves finishes it off so well, and I love to use the stalks to flavour the tomato sauce.
- Dried oregano – or use a couple of sprigs of fresh oregano or fresh thyme.
Nutrition
Calories: 483kcalCarbohydrates: 48gProtein: 25gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 83mgSodium: 838mgPotassium: 813mgFiber: 5gSugar: 9gVitamin A: 3419IUVitamin C: 27mgCalcium: 459mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 9 oz jumbo pasta shells
- 6 tablespoons grated parmesan
- handful fresh basil leaves
Silverbeet and Ricotta Filling
- 9 oz silverbeet stalks and leaves seperated
- 17½ oz ricotta
- ¾ c parmesan grated
- 1 egg
- pinch nutmeg
- 1 clove garlic crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
Tomato Sauce
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic crushed
- 2 tablespoons tomato puree
- 28 oz crushed tomatoes
- 3 c water
- 1 bay leaf
- 2-3 basil stalks
- ½ teaspoon dried oregano
- salt
- black pepper
Instructions
- Bring a large pan of salted water to the boil and add the pasta shells. Cook for 10 minutes, then drain. Run the pasta shells under the cold tap – to help prevent them from sticking to each other.
Prepare the silverbeet / chard
- Prepare the silverbeet (chard): Remove the stalks from the leaves. Chop the stalks into 1 cm thick pieces. Chop the leaves into 4-5 pieces depending on size of leaves.
- Bring a small pan of water to the boil and add the silverbeet stalks. Boil for 3 minutes then add the silverbeet leaves and cook for another 2 minutes. Drain then refresh under the cold tap to stop them from cooking. When cool enough to handle, squeeze out as much liquid as you can. Roughly chop.
Make The Tomato Sauce
- Cook the onion in the olive oil in a medium saucepan over a medium heat for 5-7 minutes until soft. Add the garlic and cook for 30 seconds, then add the tomato puree and cook for 30 seconds.
- Pour in the crushed tomatoes and water, and add the bay leaf, basil stalks, oregano and season with salt and black pepper. Simmer for 20-25 minutes, uncovered, until the sauce has thickened slightly.
- Preheat the oven to 180℃ fan / 200℃ / 400℉.
Mix The Ricotta Filling
- Mix the ricotta, grated parmesan, egg, nutmeg and garlic with the chopped silverbeet. Season with salt and pepper.
Assemble The Dish
- Using a teaspoon or a piping bag, fill the shells with the ricotta and silverbeet mixture.
- Pour ⅔ of the tomato sauce into the bottom of a 9 x 13" baking dish.
- Carefully sit the stuffed pasta shells into the sauce. Spoon over the remaining sauce then sprinkle with grated parmesan cheese. Cover with tin foil.
- Place into the oven and bake for 25 minutes. Remove the foil and return the pasta to the oven for another 10-15 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
- Store any leftovers, covered, in the fridge for up to 3 days. Best reheated in the microwave.
Notes
- Giant pasta shells – called conchiglioni in Italian.
- Silverbeet – also known as chard / Swiss chard, depending on where you live! You can use the white stemmed chard or the red / yellow stemmed rainbow chard.
- Ricotta – I recommend using a full fat ricotta for the creamiest texture and taste. In South Australia, we are lucky enough to have two incredible brands of ricotta, La Vera, and La Casa del Formaggio.
- Parmesan Cheese – or use a vegetarian alternative if wanting to make this recipe vegetarian. Parmesan adds a rich savoury flavour that makes this dish so I don’t recommend skipping it. Grate your own parmesan for the best flavour.
- Egg – this helps bind the filling and gives it a nice texture.
- Crushed tomatoes – or passata. If you only have tinned / canned plum tomatoes, blend them with a stick blender until smooth.
- Water – I prefer to use water in this particular recipe, however if you have some leftover homemade vegetable stock that would be delicious to use instead.
- Basil – Sprinkling the finished dish with fresh basil leaves finishes it off so well, and I love to use the stalks to flavour the tomato sauce.
- Dried oregano – or use a couple of sprigs of fresh oregano or fresh thyme.
Nutrition
Calories: 483kcalCarbohydrates: 48gProtein: 25gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 83mgSodium: 838mgPotassium: 813mgFiber: 5gSugar: 9gVitamin A: 3419IUVitamin C: 27mgCalcium: 459mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Viv says
What a tasty dish!!
Robyn says
Thanks Viv!