Oven-Baked Ricotta and Spinach Stuffed Shells

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

Tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in a rich tomato sauce topped with melted mozzarella. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs shells jumbo pasta shells, ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 40 min Serves 6 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 4 cups chopped fresh spinach and cook for 2-3 minutes until wilted. Remove from heat.
  3. Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, cooked spinach mixture, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Mix well.
  4. Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Stuff each cooked pasta shell with about 2 tbsp of the ricotta and spinach filling and place in the baking dish.
  5. Step 5: Pour remaining 2 cups marinara sauce over the stuffed shells and sprinkle with 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan cheese.
  6. Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Oven-Baked Ricotta and Spinach Stuffed Shells take to make?

Total time is about 60 minutes (20 min prep + 40 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 Oven-Baked Ricotta and Spinach Stuffed Shells?

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 Oven-Baked Ricotta and Spinach Stuffed Shells?

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 Oven-Baked Ricotta and Spinach Stuffed Shells 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 Oven-Baked Ricotta and Spinach Stuffed Shells 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.

Related recipes