056 / 75 · Pasta, Rice and Grain Meals

Tuna Spinach Ricotta Pasta Shells

12 filled jumbo shells;2 servings of 6 shells and half the sauce · Active 45 min · Total 1 hr 35 min

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Jumbo shells give a tuna, spinach and ricotta filling a clear shape in a tomato sauce. The shell count matters: this recipe fills twelve, then divides them into two meals. Brands vary in dry size, so the nutrition basis is also given by weight. The beginner skills are draining spinach well and filling cooked pasta without tearing it, rather than hiding a loose wet mixture under extra cheese.

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Original hand-drawn illustration of tuna spinach ricotta pasta shells.

Keep water out of the filling

Wilt spinach, cool it enough to handle and press out its excess liquid before chopping. Ricotta already contains moisture, and a wet handful of spinach can make the filling run out as the shells are lifted. Drain tuna as well and flake it into small pieces; there is no need to turn it into a smooth paste. Mix everything only after the spinach has cooled, then portion the filling into twelve rough amounts before stuffing. That prevents the first few shells taking nearly all of it.

Choose shells intended for stuffing

Use jumbo shells with open cavities, not small shells intended to be tossed through sauce. The twelve dry shells are expected to weigh about 120 g; weigh your chosen product if you need to adjust the estimate. Cook them to the packet’s instructions for a subsequently baked dish, since they will soften further under the covered sauce. Spread them out after draining so they do not stick together into a pile. If one tears, nest its pieces in the dish and enclose the filling as well as possible rather than cooking an uncounted extra portion.

Divide shells and sauce together

Arrange all twelve filled shells snugly, spoon over the measured tomato sauce and cover before baking. A little sauce around the base helps the pasta finish; an uncovered dry shell edge can become tough. Check the filling center, not only the bubbling sauce near the outside. Each meal gets six shells and half the sauce, with no Parmesan or garlic bread assumed. Leftover portions should be cooled shallowly, not left in the deep baking dish on the counter.

Ingredients

  • 12 jumbo pasta shells (about 120 g dry; nutrition basis 120 g)
  • About 8 cups water for shells (2 liters)
  • Canned light tuna in water, well drained (160 g edible)
  • 3/4 cup plus 1 tablespoon part-skim ricotta (200 g)
  • About 4 packed cups spinach, washed (100 g)
  • 3/4 can crushed tomatoes with juice (300 g)
  • 1 small garlic clove, minced (3 g)
  • 1 teaspoon olive oil (5 ml/about 4.5 g)
  • 1/2 teaspoon dried oregano (0.5 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/8 teaspoon black pepper (0.3 g)

Set out

2.5-liter/about 2.5-quart rectangular baking dish, around 8 by 10 by 2 inches/20 by 25 by 5 cm, Large saucepan for shells, Small skillet with lid for spinach and sauce, Colander, Clean sieve for pressing spinach, Mixing bowl, Teaspoon, Clean tray for drained shells, Knife, Kitchen scale, Foil, Food thermometer, Oven mitts

Allergens

Fish (tuna), Milk, Wheat; check pasta for egg or other added allergens. Check labels and substitutions.

Make it

  1. Heat the oven to 375°F/190°C. Boil the shell water with half the salt. Add exactly 12 jumbo shells and cook to their packet instructions for a baked dish, often about 9 minutes, until flexible but not completely soft. Drain and spread on a clean tray to cool enough to handle.
  2. Meanwhile put washed spinach in the small skillet with the water clinging to its leaves. Cover briefly if needed and cook for 2–3 minutes until wilted. Transfer to a clean sieve, cool enough to handle, press out excess moisture and chop.
  3. Heat oil in the same skillet over medium-low heat. Stir garlic for 30 seconds, then add tomatoes, oregano and remaining salt. Simmer gently for 5–7 minutes. Mix drained tuna, ricotta, chopped pressed spinach and pepper in the bowl.
  4. Spread one-third of the tomato sauce across the baking dish. Divide all filling into 12 equal portions and spoon one into each shell. Arrange all 12 in the dish and spoon the remaining sauce over and around them. Cover with foil.
  5. Bake for 25–30 minutes until the center filling reaches 165°F/74°C. Leave for 5 minutes, then serve 6 shells per person with half the sauce.

A useful kitchen skill

Press cooked greens dry and divide a filling by the actual shell count before stuffing the first one.

A useful detail

Twelve jumbo shells are the actual filling count;120 g is the dry-pasta estimate basis and may differ for your brand. The full raw spinach input is counted despite moisture being pressed out. No extra cheese topping is included.

Another way

  • Use 160 g canned pink salmon, drained and checked for skin and bones, instead of tuna; choose its appropriate nutrient record.
  • Use 200 g whole-milk ricotta instead of part-skim, noting the changed estimate and potentially softer filling.

Keep it well

Refrigerate promptly in shallow containers at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Use within 2 days. Reheat the required shells and sauce to 165°F/74°C throughout. Freeze individual cooked portions for up to 2 months and thaw in the refrigerator; the filling may soften.