Creamy tomato spinach shells

Pasta shells, spinach, and soft cheese come together in a gently creamy tomato sauce.

This recipe makes 4 servings and takes about 8 minutes to prepare plus 22 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large saucepan, deep frying pan, colander. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: pasta shells: 350 g (12 oz); olive oil: 15 ml (1 tbsp); garlic cloves, sliced: 12 g (2 cloves); canned chopped tomatoes: 400 g (14 oz); chilli flakes: 1 g (½ tsp); baby spinach: 150 g (5 oz); full-fat soft cheese: 180 g (6½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• pasta shells — 350 g / 12 oz
• olive oil — 15 ml / 1 tbsp
• garlic cloves, sliced — 12 g / 2 cloves
• canned chopped tomatoes — 400 g / 14 oz
• chilli flakes — 1 g / ½ tsp
• baby spinach — 150 g / 5 oz
• full-fat soft cheese — 180 g / 6½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook pasta shells until just tender, reserving 120 ml (½ cup) cooking liquid before draining.

Step 2

Cook garlic in olive oil for 30 seconds. Add canned chopped tomatoes and chilli flakes and simmer for 8 minutes.

Step 3

Stir in baby spinach until wilted, then melt in soft cheese over low heat.

Step 4

Add pasta shells and enough reserved pasta liquid to make a glossy sauce. Heat until steaming and serve.

Cooking and safety check

Heat the finished pasta until the sauce is steaming, especially when using chilled soft cheese. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Cream cheese replaces soft cheese and contains milk. Use kale, shredded and cooked longer, instead of spinach. Orecchiette replaces pasta shells. Omit chilli flakes for a mild sauce.

• Cream cheese replaces soft cheese and contains milk.
• Use kale, shredded and cooked longer, instead of spinach.
• Orecchiette replaces pasta shells.
• Omit chilli flakes for a mild sauce.

Allergen notes

This recipe contains or may contain milk, gluten. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Lower the heat before adding soft cheese so it does not split.
• Reserve pasta water to loosen a thick sauce.
• Wilt spinach in batches if the pan is shallow.

Leftovers and storage

Keep refrigerated for up to 2 days. Reheat over low heat with a little water until piping hot.

Serving ideas

These sides and finishes suit creamy tomato spinach shells without changing the recipe itself.

• Black pepper
• Toasted breadcrumbs
• Lemon-dressed broccoli

Frequently asked questions

Can I use frozen spinach?

Yes; thaw and squeeze it dry before adding.

Why did the sauce split?

It was boiled after the soft cheese was added.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.