Frozen-Inspired Snowy Spinach and Ricotta Stuffed Pasta Shells

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Large pasta shells filled with a cool mixture of ricotta, spinach, and Parmesan cheese, baked in a light white sauce and topped with a snowy blanket of mozzarella. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs shells jumbo pasta shells, ricotta cheese, fresh spinach, chopped 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.

Ingredients

• 20 shells jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Cook 20 jumbo pasta shells in boiling salted water for 8-10 minutes until al dente. Drain and rinse with cold water to cool and prevent sticking.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 2 cups chopped fresh spinach and cook until wilted, about 3 minutes. Remove from heat and cool slightly.
3. Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, cooked spinach mixture, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Mix thoroughly.
4. Step 4: Spoon the ricotta-spinach filling evenly into each cooled pasta shell and arrange them in a greased 9x13-inch baking dish.
5. Step 5: To make the white sauce, melt 2 tbsp butter in a saucepan over medium heat, whisk in 2 tbsp all-purpose flour and cook for 1 minute. Gradually add 2 cups milk, whisking constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with a pinch of salt and pepper.
6. Step 6: Pour the white sauce evenly over the stuffed shells. Sprinkle 1 cup shredded mozzarella cheese on top.
7. Step 7: Bake uncovered for 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving to allow the sauce to set.