Thermomix Spinach and Ricotta Pasta Bake

Thermomix Spinach and Ricotta Pasta Bake… but a little bit fancy!

Who doesn’t love a bit of spinach and ricotta filled pasta? This recipe is one that Bec has been making for YEARS and she thinks it is the epitome of ‘comfort food’, which is why it is featured in The Comfort Issue of The 4 Blades Magazine. If you haven’t come across the magazine before, it’s a digital dose of inspiration, delivered to your Apple or Android devices every single month. With 40+ recipes on a particular theme, it is amazing value and the perfect companion to your Thermomix. Every recipe featured in The 4 Blades Magazine is tried and tested by our team of testers across the world, in kitchens just like yours.

This recipe looks so impressive and tastes even better. A couple of tricky things with this recipe is that the giant pasta shells used in this recipe CAN be hard to find. If you have an Italian or Mediterranean deli in your area than you should be able to find them there. Secondly, filling the shells can take some time but it’s SO worth it.

We talked about creating this recipe in Episode 148 of the podcast – Thermomix Pasta Bakes.

Thermomix Spinach and Ricotta Pasta Shell Bake


  • 80g Parmesan cheese (grated)
  • 1 onion (peeled and quartered)
  • 2 cloves garlic (peeled)
  • 20g olive oil
  • 800g tinned tomatoes (diced)
  • 60g tomato paste
  • 2 teaspoons Italian seasoning
  • 250g water
  • 20g vegetable stock paste
  • 400g giant pasta shells
  • 500g frozen spinach (thawed and drained)
  • 250g ricotta cheese
  • 500g cottage cheese


Step 1
Boil the pasta shells (400g) for 3 minutes in a large saucepan of boiling water, uncovered. Drain and rinse with cold water. Set aside to cool slightly.
Step 2
Drain the thawed spinach (500g) thoroughly and add to the bowl with the ricotta (250g) and cottage cheese (500g). Mix Speed 4 / 5 seconds. Set aside.
Step 3
Add onion (1) and garlic cloves (2) to the bowl. Chop Speed 6 / 1 second. Scrape down sides.
Step 4
Add oil (20g) to the bowl. Program 5 minutes / 115C* / Stirring Speed, measuring cap off.
Step 5
Add tomatoes (800g tin), tomato paste (60g), Italian seasoning (2 tsp), water (250g) and stock paste (20g). Program 10 minutes / 100C / Stirring Speed. Set internal steaming basket on the lid to prevent spatters. You can continue on to the next step while the sauce is cooking.
Step 6
Preheat oven to 180C.
Step 7
While that is cooking, fill your pasta shells and set aside.
Step 8
After the sauce has finished cooking, blend Speed 4 / 5 seconds, measuring cap on.
Step 9
Pour the sauce into the bottom of your ovenproof dish for baking, and add the shells on top. Sprinkle with the grated Parmesan cheese (80g) and cover with aluminium foil.
Step 10
Put into the oven to bake for 45 minutes. After that time, remove the aluminium foil and bake for another 15 minutes.

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