Stuffed Pasta Shells

Spinach and ricotta stuffed pasta shells on a bed of chickpeas in a smokey paprika tomato sauce! 


  • 250g of pasta shells (*Gluten free alternative)
  • 400g tin of chickpeas, drained
  • 500g packet of passata
  • 400g tin of chopped tomatoes
  • Heaped tsp of smoked paprika
  • 1 tsp dried mixed herbs
  • A good splash of Worcestershire sauce (optional)
  • 1 clove of garlic
  • 1 tsp of coconut sugar (optional)
  • Black pepper
  • 250g of ricotta
  • 5/6 blocks of frozen spinach, defrosted and drained
  • 2 medium eggs
  • Approx 40g grated cheddar cheese


Cook your pasta shells in boiling water according to the packet instructions. Once al dente, drain and rinse in cold water to cool quickly so you can handle them easily.

Meanwhile make your tomato sauce by adding to a saucepan the chopped tomatoes, passata, chickpeas, smoked paprika, herbs, garlic, worcestershire sauce, coconut sugar and a good grinding of black pepper.

Stir and let this simmer for 15 minutes while the pasta cooks. In a bowl, mix together the spinach, ricotta, eggs and a good grinding of black pepper. Now add your tomato sauce to an oven dish, stuff the pasta shells with the spinach ricotta mixture and place in the tomato sauce.

Top each shell with a little grated cheese and bake for 25 minutes at 200d/370f till golden on top.

Suitable for babies from 6 months. Can be frozen for up to 3 months

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