Herbed Ricotta and Spinach Stuffed Pasta Shells

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Large pasta shells filled with a creamy mixture of ricotta, spinach, and fresh herbs, baked in a simple tomato sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs large pasta shells, ricotta cheese, grated Parmesan cheese 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.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

20 large pasta shells
1 1/2 cups ricotta cheese
1 cup frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese
2 cloves minced garlic
2 tbsp fresh parsley, chopped
1 large egg
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Cook 20 large pasta shells in boiling salted water for 8-10 minutes until al dente; drain and rinse under cold water to stop cooking.
Step 2: In a mixing bowl, combine 1 1/2 cups ricotta cheese, 1 cup thawed and drained chopped spinach, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper; mix until well incorporated.
Step 3: Spread 1 tbsp olive oil on the bottom of a 9x13 inch baking dish, then pour and spread 2 cups marinara sauce evenly.
Step 4: Stuff each cooked pasta shell generously with the ricotta-spinach mixture and place them in the baking dish over the sauce.
Step 5: Spoon remaining marinara sauce over the shells and sprinkle 1 cup shredded mozzarella cheese on top.
Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.