Baked Stuffed Shells with Herb-Infused Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy ricotta and spinach-stuffed pasta shells baked until golden, featuring a light tomato-basil sauce for balanced flavor. This italian-inspired pasta ready in about 45 minutes pairs jumbo pasta shells, ricotta cheese, packed fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 25 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil, add 12 oz jumbo pasta shells, and cook for 8 minutes until al dente; drain and set aside.
  2. Step 2: In a bowl, combine 1 cup ricotta, 1 cup packed fresh spinach, 2 minced garlic cloves, and 1 tsp dried basil; mix until smooth.
  3. Step 3: Fill each cooked pasta shell with 2 tbsp ricotta mixture using a spoon, arranging them seam-side down in a greased 9x13-inch baking dish.
  4. Step 4: Pour 2 cups tomato sauce evenly over the shells, then sprinkle 1/2 cup shredded mozzarella and 1 tbsp olive oil over the top.
  5. Step 5: Bake uncovered for 25 minutes until the cheese is melted and bubbly, and the sauce is lightly browned around the edges.

Frequently asked questions

How long does Baked Stuffed Shells with Herb-Infused 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 Stuffed Shells with Herb-Infused 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 Stuffed Shells with Herb-Infused 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 Stuffed Shells with Herb-Infused Ricotta 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 Stuffed Shells with Herb-Infused Ricotta?

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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