Half-Baked Ricotta and Spinach Stuffed Shells
Large pasta shells stuffed halfway with creamy ricotta and spinach mixture, baked under a layer of marinara and mozzarella. This italian-inspired pasta (vegetarian) ready in about 55 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 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.
Ingredients
- 20 shells jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 2 cups, chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp, optional red pepper flakes
Instructions
- 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. Drain and rinse under cold water to stop cooking.
- 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 2 cups chopped fresh spinach and cook for 2 minutes until wilted. Remove from heat.
- Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, cooked spinach mixture, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Mix well.
- Step 4: Spread half of 2 cups marinara sauce evenly on the bottom of a 9x13 inch baking dish. Stuff each pasta shell halfway with the ricotta-spinach filling and arrange in the dish.
- Step 5: Pour the remaining 1 cup marinara sauce over the shells, then sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly on top.
- Step 6: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Half-Baked Ricotta and Spinach Stuffed Shells take to make?
Total time is about 55 minutes (20 min prep + 35 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 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-Baked 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 Half-Baked Ricotta and Spinach 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-Baked 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
