Ricotta and Spinach Stuffed Shells Baked in Tomato Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

A hearty pasta dish with spinach and ricotta filling, baked in a rich tomato sauce. This Italian recipe (vegetarian), ready in about 45 minutes, pairs Jumbo pasta shells, Ricotta cheese, Spinach 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: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cook 12 jumbo pasta shells in salted boiling water for 8 minutes, then drain.
  2. Step 2: In a bowl, mix 1 cup ricotta, 2 cups chopped spinach, 1 beaten egg, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Fill each shell with 2 tbsp ricotta mixture, place in a baking dish, and cover with 2 cups tomato sauce. Top with 1/2 cup shredded mozzarella.
  4. Step 4: Bake for 25 minutes until cheese is melted and bubbly.

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