Silverbeet & Ricotta Stuffed Shells

Mar 21, 2025 | Easy Dinners

Silverbeet, also known as chard or Swiss chard, is a leafy green vegetable closely related to beetroot. Both the leaves and stems can be eaten and have a slightly bitter flavor, which is enhanced when cooked. 

In this easy silverbeet and ricotta stuffed shells recipe, three cheeses combine with quick sauteed silverbeet, marinara sauce, and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

 

Ingredients

  • 2-3 garlic cloves
  • 1 large brown onion, diced
  • 500g  Passata sauce
  • 5 truss tomatoes, diced
  • 1 tbsp fresh oregano leaves
  • ½ tbsp fresh thyme leaves
  • Olive oil
  • 1 bunch  Silverbeet, washed
  • 350g large shell pasta
  • 1 cup fresh ricotta
  • 1/3 cup plus an extra hand full Parmesan cheese grated
  • ½ cup plus an extra hand full mozzarella cheese grated
  • Pinch nutmeg
  • 1 egg lightly beaten
  • pinch sea salt

Serves: 4
Prep time: 45 mins
Cooking time: 25 mins

Method

  1. Place a large pot of water on, and bring to the boil for the pasta. Preheat your oven to 180°C.
  2. Once the pasta water is boiling add the pasta along with a good pinch of sea salt. Cook until it just becomes al dente, you’re after it to still be firm and slightly undercooked. Once cooked, drain and drizzle over with olive oil to prevent them from sticking together.
  3. Saute the garlic and diced onion in a large deep pot with a good drizzle of olive oil. Sweat down until the onion becomes transparent.
  4. Add the tomatoes, thyme and oregano to the pot, place a lid on slightly ajar and allow to simmer down for 15-20 minutes.
  5. Stir through the passata sauce; allow to simmer for another 10-15 minutes. Turn off the heat and set aside while the pasta and filling are being made.
  6. Steam the silverbeet for 5-7 minutes, rinse in cold water, drain off any excess water and chop up finely.
  7. Add the cooked silverbeet into a mixing bowl along with the fresh ricotta, grated mozzarella, grated parmesan cheese as well as the lightly beaten egg, a pinch of sea salt, and a pinch of nutmeg. Mix well until combined.
  8. Fill each pasta shell with 1-2 tsp of silverbeet mixture until all the shells are filled.
  9. Spoon out the tomato sauce into the base of a large ceramic baking dish.
  10. Arrange the stuffed pasta shells over facing upward. Sprinkle over with a handful of parmesan and a handful of mozzarella cheese. Bake in the oven uncovered for 25-30 minutes or until lightly golden and the cheese has melted, and the pasta is starting to become crispy around the edges.
  11. Serve hot from the oven. Enjoy!
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