Half-and-Half Spinach and Ricotta Stuffed Shells

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

Large pasta shells stuffed with a creamy blend of half ricotta and half sautéed spinach, baked in a rich tomato sauce and mozzarella cheese. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs shells jumbo pasta shells, ricotta cheese, (about 5 cups) 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 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.

Prep: 20 min Cook: 40 min Serves 4 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. Add 20 jumbo pasta shells and cook for 8 minutes until al dente, then drain and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 oz fresh spinach and cook, stirring, for 3-4 minutes until spinach is wilted and excess moisture evaporates. Remove from heat.
  3. Step 3: In a large bowl, combine the cooked spinach, 1 cup ricotta cheese, 1/2 tsp black pepper, 1 tsp salt, and 1/4 tsp red pepper flakes (if using). Mix well.
  4. Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Stuff each pasta shell with approximately 2 tbsp of the ricotta-spinach mixture and place them in the baking dish seam side up.
  5. Step 5: Pour the remaining 1 cup marinara sauce over the stuffed shells. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly on top.
  6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Half-and-Half Spinach and Ricotta Stuffed Shells take to make?

Total time is about 60 minutes (20 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 Half-and-Half Spinach and Ricotta 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 Half-and-Half Spinach and Ricotta 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 Half-and-Half Spinach and Ricotta Stuffed Shells for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Half-and-Half Spinach and Ricotta 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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