Half-Moon Stuffed Shells with Spinach and Ricotta
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-inspired mediterranean (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 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Bake for 20 minutes until the sauce bubbles and the edges are golden. Garnish with additional basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Moon Stuffed Shells with Spinach and Ricotta take to make?
Total time is about 45 minutes (25 min prep + 20 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-Moon Stuffed Shells with Spinach and Ricotta?
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-Moon Stuffed Shells with Spinach and Ricotta?
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-Moon Stuffed Shells with Spinach and Ricotta 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-Moon Stuffed Shells with Spinach and Ricotta vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
