Italian Mushroom and Ricotta Stuffed Shells with Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Large pasta shells filled with a savory blend of ricotta, sautéed mushrooms, and spinach, baked in a rich tomato sauce. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs shells jumbo pasta shells, ricotta cheese, fresh spinach leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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

• 20 shells jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 2 cups fresh spinach leaves, chopped
• 8 oz white mushrooms, diced
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 3 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook 20 jumbo pasta shells in a large pot of salted boiling water for 10 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 8 oz diced white mushrooms and cook for 5-6 minutes until golden and moisture evaporates. Stir in 2 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
3. Step 3: In a large bowl, combine the cooled mushroom-spinach mixture with 1 1/2 cups ricotta cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Mix well.
4. Step 4: Spread 1 cup of the 3 cups marinara sauce in the bottom of a 9x13 inch baking dish. Stuff each cooked shell with about 2 tbsp of the ricotta mixture and place in the baking dish. Pour remaining 2 cups marinara sauce over the stuffed shells.
5. Step 5: Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.