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Tom Kerridge’s Baked Greens and Ricotta Pasta Shells

Tom Kerridge’s Baked Greens and Ricotta Pasta Shells

By M&S FoodPublished on 24 August 2026Big on comfort and packed with greens, this is Tom Kerridge’s take on a family-style pasta bake that doesn’t hold back on flavour. Pasta shells are filled with a rich ricotta and green veg mix, then baked in a generous layer of M&S’s rich tomato and basil pasta sauce until bubbling and crisp. Topped with melting mozzarella and parmesan, it’s a hearty, oven-baked dish made for sharing.
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Time and servings

40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • 200g M&S Collection Italian Single Grain Conchiglioni
  • 50g M&S Collection Garlic & Herb Butter
  • 200g pack M&S Chef’s Style Green Veg Medley, finely chopped
  • 250g M&S ricotta
  • 1 M&S large free-range egg
  • ½ M&S nutmeg, finely grated
  • 40g M&S parmesan, grated
  • 375g M&S frozen spinach, defrosted with all liquid squeezed out
  • 2 x 340g jars M&S Tomato & Basil Pasta Sauce
  • 220g M&S Italian Fior di Latte Mozzarella, thickly sliced
  • 220g M&S Collection Extra Virgin Olive Oil and Garlic Flatbread, to serve, optional

Method

  • Step 1

    Heat the oven to 180°C/160°C fan/gas 4. Bring a large pan of salted water to the boil and cook the conchiglioni shells for 6 mins until just tender. Drain and run under cold running water to cool, then turn out onto kitchen towel and leave to dry.

  • Step 2

    Melt the butter with a drizzle of olive oil in a large pan over a medium heat. Add the chopped green veg medley and cook for 4–5 mins until softened but still vibrant. Season well, then spread out onto a tray and chill briefly until cool.

  • Step 3

    In a large bowl, mix the ricotta, egg, grated nutmeg and half of the parmesan together. Stir through the cooled veg and the squeezed-out spinach, season well, then spoon the mixture evenly into the cooked pasta shells.

  • Step 4

    Spoon 1 jar of the tomato and basil pasta sauce into the base of a large ovenproof dish. Arrange the filled pasta shells neatly on top, then spoon over the second jar of sauce. Spread the sliced mozzarella over the top and scatter with the remaining parmesan.

  • Step 5

    Bake on a high shelf in the oven for 10 mins until bubbling. Add the garlic flatbread and cook to packet instructions.

  • Step 6

    Remove the bread once cooked then switch the setting to grill and cook the pasta for a further 5 mins until the top is golden and beautifully melted. Bring the dish straight to the table and serve with flatbreads on the side, if you like.