Classic Italian Ricotta and Spinach Stuffed Shells

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Baked jumbo pasta shells stuffed with a creamy mixture of ricotta, spinach, and mozzarella, layered with a rich tomato sauce for a comforting Italian meal. This italian-inspired pasta (vegetarian) ready in about 65 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 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: 25 min Cook: 40 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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 rinse with cold water to stop cooking.
  2. 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 4 cups chopped fresh spinach and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.
  3. Step 3: In a large bowl, combine 1 1/2 cups ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large beaten egg, cooked spinach and garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried basil. Mix well.
  4. Step 4: Spread 1 cup marinara sauce in the bottom of a 9x13 inch baking dish. Stuff each cooked pasta shell with about 2 tbsp of the ricotta-spinach mixture and arrange them in the dish.
  5. Step 5: Pour remaining 2 cups marinara sauce evenly over the stuffed shells. Sprinkle an additional 1/4 cup mozzarella cheese on top.
  6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until sauce is bubbling and cheese is golden.
  7. Step 7: Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Classic Italian Ricotta and Spinach Stuffed Shells take to make?

Total time is about 65 minutes (25 min prep + 40 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 Classic Italian Ricotta and Spinach Stuffed Shells?

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 Classic Italian Ricotta and Spinach Stuffed Shells?

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 Classic Italian Ricotta and Spinach Stuffed Shells 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 Classic Italian Ricotta and Spinach Stuffed Shells 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.

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