Cheesy Stuffed Shells with Spinach

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Jumbo pasta shells filled with a creamy spinach-cheese mixture, baked until golden and bubbly for a comforting weeknight meal. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs jumbo pasta shells, ricotta cheese, frozen spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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

• 16 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup frozen spinach
• 1 cup shredded mozzarella cheese
• 1.5 cups marinara sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook 16 jumbo pasta shells in a large pot of salted boiling water for 8 minutes until tender, then drain and rinse under cold water to prevent sticking.
2. Step 2: Squeeze excess water from 1 cup frozen spinach using a clean kitchen towel. In a bowl, mix 1 cup ricotta, 1 cup squeezed spinach, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth.
3. Step 3: Spoon the ricotta-spinach mixture into each drained pasta shell using a spoon, filling each halfway, then arrange shells in a greased 9x13-inch baking dish.
4. Step 4: Pour 1.5 cups marinara sauce over the shells, ensuring they're mostly covered. Top with 1 cup shredded mozzarella. Bake for 25 minutes until the cheese is golden and bubbly, then let rest 5 minutes before serving.