Half-Moon Stuffed Shells with Spinach and Ricotta

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Jumbo pasta shells filled with a creamy spinach-ricotta mixture, baked in a tomato-based sauce and finished with a drizzle of olive oil. This Mediterranean recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs jumbo pasta shells, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 oz jumbo pasta shells
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 2 cups diced tomatoes
• 2 cloves garlic
• 2 tbsp olive oil
• 1/4 cup fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Boil 12 oz jumbo pasta shells in salted water for 8 minutes, then drain and set aside.
2. Step 2: In a bowl, combine 1 cup ricotta, 1/2 cup mozzarella, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
3. Step 3: Sauté 2 minced garlic cloves in 2 tbsp olive oil over medium heat for 30 seconds. Add 4 cups fresh spinach and cook until wilted, about 2 minutes. Stir in 2 cups diced tomatoes and 1/2 tsp salt.
4. Step 4: Stuff each pasta shell with 1-2 tbsp of the ricotta mixture. Place in a baking dish and top with the spinach-tomato sauce.
5. Step 5: Bake for 20 minutes until the sauce bubbles and the edges are golden. Garnish with additional basil before serving.