Baked Ricotta-Stuffed Shells with Spinach and Marinara
Tender pasta shells filled with creamy ricotta and spinach, baked under a blanket of rich marinara and melted mozzarella. This italian-inspired pasta ready in about 55 minutes pairs shells jumbo pasta shells, ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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
- 20 shells jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 3 cups, chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 2 cloves, minced garlic clove
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook for 10 minutes until al dente. Drain and rinse with cold water to stop cooking.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 cups chopped spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
- Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, cooked spinach and garlic, 1 large beaten egg, 1/2 tsp black pepper, and 1/2 tsp salt. Stir until well blended.
- Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Stuff each cooked shell with about 2 tbsp ricotta-spinach mixture and arrange them in the dish.
- Step 5: Pour remaining 1 cup marinara sauce over the shells. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly on top.
- Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let cool for 5 minutes before serving.
Frequently asked questions
How long does Baked Ricotta-Stuffed Shells with Spinach and Marinara take to make?
Total time is about 55 minutes (20 min prep + 35 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 Ricotta-Stuffed Shells with Spinach and Marinara?
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 shells jumbo pasta shells from drying out.
Can I substitute ingredients in Baked Ricotta-Stuffed Shells with Spinach and Marinara?
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 Ricotta-Stuffed Shells with Spinach and Marinara for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Baked Ricotta-Stuffed Shells with Spinach and Marinara?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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