Half-Baked Ricotta and Spinach Stuffed Pasta Shells
Large pasta shells stuffed halfway with creamy ricotta and spinach, baked in a rich tomato sauce topped with melted mozzarella. This Italian-inspired pasta recipe, ready in about 60 minutes, pairs 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 400 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 parmesan cheese, grated
- 1 large egg, beaten
- 3 cloves garlic cloves, minced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Cook 20 jumbo pasta shells in boiling salted water for 8 minutes until al dente, then drain and cool slightly.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 2 cups chopped fresh spinach and cook for 2-3 minutes until wilted. Remove from heat.
- Step 3: In a large bowl, combine 1 1/2 cups ricotta cheese, cooked spinach mixture, 1/2 cup grated parmesan cheese, 1 beaten large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
- Step 4: Stuff each cooled pasta shell halfway with the ricotta-spinach filling using a spoon.
- Step 5: Spread 2 cups marinara sauce evenly in a 9x13 inch baking dish. Arrange stuffed shells open side up over the sauce.
- Step 6: Sprinkle 1 cup shredded mozzarella cheese over the shells. Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Step 7: Let cool for 5 minutes before serving.
Frequently asked questions
How long does Half-Baked Ricotta and Spinach Stuffed Pasta 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-Baked Ricotta and Spinach Stuffed Pasta 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 jumbo pasta shells from drying out.
Can I substitute ingredients in Half-Baked Ricotta and Spinach Stuffed Pasta 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-Baked Ricotta and Spinach Stuffed Pasta 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.
What goes well with Half-Baked Ricotta and Spinach Stuffed Pasta Shells?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
