Baked Pasta Shells with Spinach and Ricotta
A comforting, family-friendly pasta dish featuring tender shells filled with a mild cheese and spinach mixture, baked until golden and bubbly. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs jumbo pasta shells, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz jumbo pasta shells
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 cup marinara sauce
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil, add 12 oz jumbo pasta shells, and cook for 10-12 minutes until al dente; drain and set aside.
- Step 2: In a bowl, mix 2 cups fresh spinach, 1 cup ricotta cheese, 1/2 cup grated mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper until combined.
- Step 3: Add 1/2 cup marinara sauce to the spinach mixture and stir to combine, then spoon the mixture into the drained pasta shells.
- Step 4: Arrange stuffed shells in a greased 9x13-inch baking dish, pour remaining 1/4 cup marinara sauce over the top, and dot with 1 tbsp olive oil.
- Step 5: Cover with foil and bake for 20 minutes, then remove foil and bake for 5 more minutes until cheese is bubbly and golden.
Frequently asked questions
How long does Baked Pasta Shells with Spinach and Ricotta take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Pasta Shells with Spinach and Ricotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.
Can I substitute ingredients in Baked Pasta Shells with Spinach and Ricotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pasta Shells with Spinach and Ricotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Pasta Shells with Spinach and Ricotta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
