Half-Baked Ricotta and Spinach Stuffed Shells with Tomato Sauce

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

Pasta shells filled with a creamy half-ricotta, half-mozzarella and spinach mixture baked in a rich tomato sauce. This italian-inspired pasta (vegetarian) ready in about 55 minutes blends shells jumbo pasta shells, ricotta cheese, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 4 Italian cuisine 430 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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. Drain and rinse with cold water to stop cooking.
  2. Step 2: Heat 1 tbsp olive oil over medium heat in a skillet. Add 2 minced garlic cloves and 3 cups chopped fresh spinach. Sauté for 2-3 minutes until spinach is wilted and fragrant. Remove from heat.
  3. Step 3: In a large bowl, combine 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated parmesan, the sautéed spinach and garlic, 1 large beaten egg, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix until smooth.
  4. Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13 baking dish. Stuff each pasta shell generously with the cheese-spinach mixture and arrange in the dish.
  5. Step 5: Pour remaining 1 cup marinara sauce over the stuffed shells. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is bubbly and cheese is golden. Serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Half-Baked Ricotta and Spinach Stuffed Shells with Tomato Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-Baked Ricotta and Spinach Stuffed Shells with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Half-Baked Ricotta and Spinach Stuffed Shells with Tomato Sauce?

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 with Tomato Sauce 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 with Tomato Sauce 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