Spinach and ricotta pasta

Jan 27, 2017 | 0 comments


Spinach and ricotta pasta


This is the pasta dish I spoke about last time. Its seriously good and with a little tweaking it comes in at an acceptable price for this blog.

Stuffed pasta shells

Spinach & Ricotta Pasta

This picture is when I made it using giant shells

Giant stuffed pasta shells - budget meals



Spinach and ricotta pasta - cheap family recipes



Spinach & Ricotta Pasta is a classic recipe and it will just about fit into a £1 a day budget Click To Tweet

Variations on Spinach & ricotta pasta

If you can find find giant pasta shells, they were fun to use, but far from essential.

A few sautéed mushrooms would be good. Instead of spinach you could use finely shredded kale or dark green cabbage.

Any nuts could be used instead of the walnuts, you can’t actually taste what they are. You could leave them out altogether if you wish, although the crunch was really good.

The pop of sweetness from the raisins was lovely and could be replaced with any other dried fruit.

I sprinkled over a couple of finely chopped Brazil nuts, they gave a nice extra crunch but you don’t need them.

I used generous amounts of dried basil and fresh ground black pepper. This made the sauce really good and I recommend it.  Use whatever herb you want of course. Fine chopped rosemary, sage, lemon balm, parsley and thyme would all be good

I haven’t tried this with value soft cheese, but I don’t see why it wouldn’t work. Which leads on neatly to other cheeses. Sprinkle over a little cheddar, any cheddar would work, Parmesan, grana padano, Lancashire or blue cheese would all be yummy.

Faggots & Gravy
Spinach and ricotta pasta

Spinach and ricotta pasta

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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Main Course
Vegetarian by Philipp Petzka from the Noun Project
Servings: 2
Cost per portion 60p
Calories: 322kcal
Author: Thrifty Lesley
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  • 85 g frozen spinach £1.69/1.3kg, 11p
  • 35 g walnut pieces £1.64/150g, 38p
  • 20 g raisins £2.74/kg, 5p
  • 90 g ricotta 80p/250g, 29p
  • ½ tsp salt
  • ½ tsp fresh ground pepper

Tomato Sauce

  • 400 g tomatoes 28p
  • 1 tsp dried basil 49p/14g, 4p
  • 1 tsp fresh ground pepper
  • ½ tsp salt

To Serve

  • ¼ iceberg lettuce shredded, 60p for the whole lettuce, 15p
  • 200 g carrots 65p/kg, 13p


  • Mix the spinach and ricotta together.
  • Chop the walnuts finely, chop the raisins up a bit and add both to the spinach mixture.
  • Season well with salt and pepper, and maybe a little nutmeg if you have it.
  • Cook the pasta and drain well.
  • Place the pasta in an ovenproof dish. Dot over the spinach and ricotta mix, or if you are using shells, divide the mixture between the shells

Tomato Sauce

  • Season the chopped tomatoes with lots of black pepper so it’s spicy, add a little salt.
  • Carefully pour over the pasta and spinach mix.
  • Bake in a moderate oven for about 20 minutes.


Nutrition Facts
Spinach and ricotta pasta
Amount Per Serving
Calories 322 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 1321mg57%
Potassium 1243mg36%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 12g13%
Protein 13g26%
Vitamin A 23894IU478%
Vitamin C 38mg46%
Calcium 241mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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