Half-Baked Spinach and Ricotta Stuffed Shells

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

Tender pasta shells filled with creamy ricotta and spinach, baked with a half-layer of marinara and melted mozzarella for a comforting vegetarian dish. This italian-inspired vegetarian ready in about 60 minutes pairs shells jumbo pasta shells, ricotta cheese, chopped fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Cook: 35 min Serves 4 Italian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Cook 20 jumbo pasta shells in boiling salted water for 8-10 minutes until al dente, then drain and cool.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Add 3 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
  3. Step 3: In a bowl, combine 1 cup ricotta cheese, cooked spinach mixture, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  4. Step 4: Spread 1 cup marinara sauce evenly in a 9x13-inch baking dish. Stuff each pasta shell with the ricotta-spinach mixture and arrange in the dish.
  5. Step 5: Pour remaining 1 cup marinara sauce evenly over the shells. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese on top.
  6. Step 6: Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and lightly browned.

Frequently asked questions

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

Total time is about 60 minutes (25 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 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-Baked 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-Baked 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-Baked 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.

Related recipes