One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce

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

Tender pasta shells filled with creamy ricotta and spinach, simmered gently in a rich tomato sauce for a satisfying vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 55 minutes blends shells jumbo pasta shells, ricotta cheese, fresh spinach, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 6 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cook 20 jumbo pasta shells in a large pot of salted boiling water for 8 minutes until al dente, drain and rinse with cold water to stop cooking.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 3 cups chopped fresh spinach, sauté for 3 minutes until spinach wilts and garlic is fragrant.
  3. Step 3: In a large bowl, combine sautéed spinach and garlic, 1 1/2 cups ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 tsp black pepper, and 1 tsp salt, mixing until smooth.
  4. Step 4: Stuff each cooked pasta shell generously with the ricotta-spinach mixture and set aside.
  5. Step 5: Spread 2 cups marinara sauce evenly in the bottom of a 9x13 inch baking dish. Arrange stuffed shells in a single layer over the sauce.
  6. Step 6: Pour remaining 2 cups marinara sauce over the shells, then sprinkle 1 cup shredded mozzarella cheese and 1/4 tsp red pepper flakes on top.
  7. Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly browned.
  8. Step 8: Garnish with 2 tbsp chopped fresh basil leaves before serving.

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Frequently asked questions

How long does One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce?

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 One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce 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.

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