One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce
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 pairs shells jumbo pasta shells, ricotta cheese, fresh spinach, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 20 shells jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 3 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 4 cups marinara sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh basil leaves, chopped
Instructions
- 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.
- 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.
- 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.
- Step 4: Stuff each cooked pasta shell generously with the ricotta-spinach mixture and set aside.
- 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.
- 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.
- 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.
- Step 8: Garnish with 2 tbsp chopped fresh basil leaves before serving.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spinach and Ricotta Stuffed Shells with Tomato Sauce?
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 shells jumbo pasta shells from drying out.
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.
