Gino’s Italian Kitchen-Inspired Spinach and Ricotta Stuffed Shells

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in a savory marinara sauce for a comforting Italian meal. 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 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 jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 4 cups, chopped fresh spinach
• 1/2 cup, grated Parmesan cheese
• 1 cup, shredded mozzarella cheese
• 1 large egg
• 3 cloves, minced garlic cloves
• 3 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

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