Baked Ricotta-Stuffed Shells with Spinach and Tomato Sauce
Pasta shells filled with creamy ricotta and spinach, baked in a rich homemade tomato sauce topped with melted mozzarella. This Italian-inspired pasta recipe (vegetarian), ready in about 60 minutes, pairs jumbo pasta shells, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 4 cups, chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 1/4 tsp, divided salt
- 3/4 tsp, divided black pepper
- 1/4 tsp (optional) red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 20 jumbo pasta shells for 8 minutes until al dente. Drain and set aside to cool slightly.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then add 4 cups chopped spinach. Cook until wilted, about 3 minutes. Remove from heat.
- Step 3: In a mixing bowl, combine the cooked spinach and garlic, 1 1/2 cups ricotta cheese, 1/4 tsp black pepper, and 1/2 tsp salt. Stir until well incorporated.
- Step 4: In a medium saucepan, heat the 28 oz crushed tomatoes with 1 tsp dried oregano, 3/4 tsp salt, and 1/4 tsp red pepper flakes over medium heat. Simmer for 10 minutes until sauce thickens slightly.
- Step 5: Spread half of the tomato sauce in a 9x13-inch baking dish. Stuff each pasta shell with about 2 tbsp of the ricotta-spinach mixture and arrange shells in the dish.
- Step 6: Pour the remaining sauce over the shells. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly on top.
- Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.
Frequently asked questions
How long does Baked Ricotta-Stuffed Shells with Spinach and Tomato Sauce take to make?
Total time is about 60 minutes (25 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 Tomato Sauce?
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 Ricotta-Stuffed Shells with Spinach and Tomato Sauce?
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 Tomato Sauce 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.
Is Baked Ricotta-Stuffed Shells with Spinach and Tomato Sauce 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.
