Spinach & Ricotta Stuffed Shells with Beef & Lentil Ragu | More Ways Than One
This spinach and ricotta stuffed shells for one recipe is a comforting single-serve pasta bake made using my rich Beef & Lentil Ragu from the More Ways Than One series. Jumbo pasta shells are filled with lemony ricotta and spinach, nestled into a hearty ragu and baked with mozzarella until golden and bubbling. It’s a practical yet indulgent cooking for one dinner idea, designed to reduce food waste while delivering maximum flavour. Perfect for meal prep lovers who want variety without eating the same thing every night.
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This spinach and ricotta stuffed pasta is a single-serve baked pasta dish made using ¼ of my Beef & Lentil Ragu base from More Ways Than One – Series 3. It’s oven-baked in one small dish, layered with rich ragu, tomatoes and melting mozzarella. The shells are filled with a bright, lemony spinach and ricotta mixture that balances the deep savouriness of the beef and lentils.
Because the ragu is already prepped, the active preparation time for this dinner is under 15 minutes, making it ideal for solo cooks who want variety without waste. It’s comforting, protein-rich, fibre-packed and feels far more elaborate than it actually is.
Why You'll Want to Make This Recipe
Single Serve (Zero Waste, Maximum Variety)
This is dinner number one from More Ways Than One – Series 3, where one batch of Beef & Lentil Ragu becomes four completely different dinners. You only use ¼ of the ragu here, meaning no repetition and no food fatigue.
We deliberately make a double batch of the ricotta filling because the second half is used later in the week in a completely different way. One prep, multiple outcomes — that’s the joy of cooking for one with intention.
Quick & Easy (Thanks to the Base Recipe)
The ragu has already done the heavy lifting. That means all you’re doing here is:
- Wilt spinach
- Mix ricotta
- Stuff shells
- Bake
It looks intricate. It isn’t.
One Dish Cooking
Everything bakes together in one small ovenproof dish. The sauce cooks the pasta further, the mozzarella melts, and you’re left with bubbling, golden comfort food — and only one dish to wash.
Comfort with Balance
You get:
- Protein from beef and ricotta
- Fibre from lentils and spinach
- Brightness from lemon zest and basil
- Creaminess from mozzarella
It’s indulgent but balanced — exactly what weeknight cooking for one should feel like.
Eleanor’s Top Tips for Perfect Stuffed Shells
- Squeeze the spinach properly. Excess water will thin the ricotta and make the bake watery. Twist it firmly in a clean tea towel.
- Season confidently. Ricotta needs salt and pepper to shine.
- Underfill slightly rather than overfill. Overstuffed shells can burst while baking.
- Thin the ragu slightly. Adding tomatoes and a splash of water ensures the pasta cooks through without drying out.
- Push shells into the sauce. The pasta should be mostly submerged so it finishes cooking evenly.
- Use a small ovenproof dish (around 18–20cm). Too large and everything will spread and dry out.
- Bake on a high shelf. This helps the mozzarella brown beautifully.
Ingredients and Tools You'll Need
Essential Ingredients
Spinach (130g): Adds colour, fibre and freshness
Ricotta (125g): Creamy base for the filling
Fresh Basil: Bright herbal note
Lemon Zest: Cuts through richness
Ground Nutmeg: Gentle warmth
Conchiglioni (90g): Large shells ideal for stuffing
Beef & Lentil Ragu (¼ batch): Rich, flavourful base
Chopped Tomatoes (½ tin): Loosens and refreshes the sauce
Fresh Mozzarella (60g): Melts into golden topping
Salt & Black Pepper: Essential seasoning
Essential Tools
- Small ovenproof dish (18–20cm)
- Medium saucepan (for spinach if not microwaving)
- Mixing bowl
- Spoon
- Clean tea towel
- Knife & chopping board
Dietary Variations
Gluten-Free
Use gluten-free jumbo pasta shells and ensure your stock cube in the ragu base is gluten-free.
Vegetarian
Use the lentil base from the ragu and omit beef, or substitute with a mushroom and lentil version of the base.
Higher Protein
Add extra ricotta or stir a tablespoon of grated parmesan into the filling.
Different Flavours
Swap basil for parsley or oregano. Add chilli flakes to the ricotta for heat. Stir a spoon of pesto through the filling for variation.
Frequently Asked Questions (FAQs)
Q: Can I make this without the pre-made ragu?
A: Yes, but it will increase cooking time significantly. The beauty of this dish is that it uses the pre-prepped Beef & Lentil Ragu from the series.
Q: Can I freeze stuffed shells for one?
A: Yes. Assemble fully, cover tightly and freeze before baking. Bake from frozen, adding 10–15 extra minutes.
Q: What if I don’t have large shells?
A: Layer the ricotta mixture between sheets of lasagne or stir it through cooked pasta and bake.
Q: How do I stop the pasta drying out?
A: Ensure the shells are mostly submerged in sauce and don’t skip adding water to loosen the ragu.
Q: Can I double the ricotta mixture?
A: Yes! If you double the ricotta recipe you can use the other half to make my spinach and ricotta malfatti (recipe on my newsletter!).
Cooking for one doesn’t mean cooking the same thing every night — and this is proof that one thoughtful prep can turn into something completely different, completely comforting, and completely worth it.
Ingredients
130g Spinach
125g Ricotta
Small Handful (2.5g) of Fresh Basil, finely chopped
Zest of 1/2 Lemon
1/8th Tsp of Ground Nutmeg
90g Conchiglioni (Large Pasta Shells)
1/4 of my Beef & Lentil Ragu
1/2 Tin of Chopped Tomatoes
60g Fresh Mozzarella
Salt
Black Pepper
Instructions
- Preheat the oven to 200ºC/180ºC fan.
- Start by preparing your spinach and ricotta mixture. Add the spinach to a microwave-safe bowl. Microwave for 3-4 minutes until fully wilted. Alternatively, add the spinach to a pan of boiling water for 3-4 minutes until fully wilted. Once wilted, let it cool for a few minutes while you make the rest of the mixture.
- Add the ricotta, chopped basil, lemon zest and nutmeg to a bowl. Add a good pinch of salt and crack of black pepper.
- Once the spinach has cooled, wrap it in the teatowel then twist it to squeeze as much water out of the spinach as possible. Once it’s fairly dry, roughly chop the spinach then add to the ricotta mixture and mix everything together well.
- Take 1 teaspoon of the mixture and spoon it into 1 pasta shell. Gently push the mixture into the shell until full, then repeat with all the shells until the ricotta has been used up.
- Spoon the beef and lentil ragu into a small ovenproof dish and spread into an even layer. Add 1/2 tin of tomatoes and 50ml of water. Mix everything together then place the filled pasta shells on top of the sauce, pushing them down slightly to submerge them as much as possible. Tear the mozzarella and scatter over the top.
- Bake for 35-40 minutes on a high shelf in the oven until the cheese is golden and bubbling and the pasta is al dente. Serve and enjoy!
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The perfect fresh, but still flavourful, summer salad! This is a beautiful fragrant salad with a creamy, zingy coconut milk dressing. With just a little bit of chopping and a minute of whisking, you’ve got a gorgeous summer lunch, perfect for working from home, taking lunch to the office or a sunny meal in the garden this weekend.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
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One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
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