Ricotta-Stuffed Shells with Spinach and Tomato Basil Sauce
Baked jumbo pasta shells filled with creamy ricotta and spinach, topped with a vibrant tomato basil sauce and melted mozzarella. This italian-inspired pasta (vegetarian) ready in about 65 minutes blends shells jumbo pasta shells, ricotta cheese, chopped fresh spinach 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 420 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.
Ingredients
- 20 shells jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 3 cups, chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 small, finely chopped onion
- 3 cloves, minced garlic cloves
- 28 oz can crushed tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Cook 20 jumbo pasta shells in a large pot of boiling salted water for 10 minutes until al dente. Drain and rinse with cold water to stop cooking.
- Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Pour in 28 oz crushed tomatoes, stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh basil, and 1/4 tsp red pepper flakes if using. Simmer gently uncovered for 15 minutes to thicken.
- Step 4: While sauce simmers, combine 1 1/2 cups ricotta cheese, 3 cups chopped fresh spinach, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper in a bowl.
- Step 5: Preheat oven to 375°F. Spread a thin layer of tomato basil sauce on the bottom of a 9x13-inch baking dish.
- Step 6: Stuff each cooked pasta shell generously with the ricotta-spinach mixture and arrange shells in the baking dish.
- Step 7: Pour remaining tomato basil sauce evenly over stuffed shells and top with 1 cup shredded mozzarella cheese.
- Step 8: Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden on top.
- Step 9: Let rest 5 minutes before serving.
Frequently asked questions
How long does Ricotta-Stuffed Shells with Spinach and Tomato Basil Sauce take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Ricotta-Stuffed Shells with Spinach and Tomato Basil 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 Ricotta-Stuffed Shells with Spinach and Tomato Basil 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 Ricotta-Stuffed Shells with Spinach and Tomato Basil 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 Ricotta-Stuffed Shells with Spinach and Tomato Basil 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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