Baby and toddler recipes

🐚 Spinach and ricotta stuffed pasta shells

Name: Spinach and ricotta stuffed pasta shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: about 20 shells
Ingredients: 20 large shells (conchiglioni) Pasta; 250g Ricotta; 150g Spinach; 20g Parmesan; 1 Egg; a pinch Nutmeg; 1 x 500g carton passata Tomato; 1 clove Garlic; a few leaves Basil; 1 tbsp Olive oil; 50g Mozzarella

Big pasta shells filled with ricotta and spinach, baked in a sweet tomato sauce. Spinach offers iron, ricotta gives protein and calcium, and tomatoes bring vitamin C.

From 9 monthsPrep 20 minCook 30 minFreezes wellContains: Gluten, Milk, Egg

Makes about 20 shells

Ingredients

20 large shells (conchiglioni) Pasta
250g Ricotta (pasteurised)
150g Spinach (wilted, squeezed and chopped)
20g Parmesan (grated)
1 Egg (beaten)
a pinch Nutmeg
1 x 500g carton passata Tomato (no added salt)
1 clove Garlic (crushed)
a few leaves Basil
1 tbsp Olive oil
50g Mozzarella (torn, optional)

Method

Heat the oven to 190C (170C fan).
Cook the shells for 2 minutes less than the packet time, then drain and cool on a tray.
Warm the garlic in the oil, add the passata and basil and simmer for 10 minutes.
Mix the ricotta, spinach, parmesan, egg and nutmeg.
Spread the sauce in a dish, fill each shell and nestle into the sauce. Top with mozzarella.
Cover with foil and bake for 20 minutes, then uncover for 10 minutes until bubbling and the filling is set.

Serving it to your baby

At 9 months cut a shell in half or quarters so baby can hold and scoop out the filling, or open it out flat. From 12 months most toddlers can manage a whole shell cut in two. For younger babies, mash the filling and sauce together.

For the rest of the family

Add salt, chilli and black pepper to the adults' sauce and serve with salad and garlic bread.

Storing and reheating

Cool quickly (within an hour), then keep covered in the fridge for up to 2 days. Freeze in small portions for up to 2 months and defrost overnight in the fridge. Reheat until steaming hot all the way through, stir, then let it cool before serving. Never reheat more than once. Freeze baked shells in portions and reheat covered until piping hot.

How to introduce gluten · How to introduce milk · How to introduce egg

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Questions parents ask

Is ricotta safe for babies?

Yes. Pasteurised ricotta is soft, mild and relatively low in salt, making it ideal for babies.

Can I use frozen spinach?

Yes. Defrost and squeeze out as much water as you can so the filling does not go watery.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).