Spinach and Ricotta Stuffed Pasta Shells with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Large pasta shells filled with a creamy mixture of ricotta and spinach, baked in a fragrant tomato basil sauce for a comforting Italian-inspired meal. This Italian-inspired pasta recipe (vegetarian), ready in about 65 minutes, pairs jumbo pasta shells, fresh spinach leaves, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 20 jumbo pasta shells
• 6 cups fresh spinach leaves
• 1 1/2 cups ricotta cheese
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 large egg
• 3 garlic cloves minced
• 2 tbsp olive oil
• 28 oz can crushed tomatoes
• 1/4 cup fresh basil leaves chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook 20 jumbo pasta shells for 9-11 minutes until al dente. Drain carefully and set aside to cool.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 6 cups fresh spinach leaves and cook, stirring frequently, until wilted and tender, about 3-4 minutes. Remove from heat and let cool slightly.
4. Step 4: In a mixing bowl, combine the cooked spinach and garlic, 1 1/2 cups ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1 large egg. Season with 1 tsp salt and 1/2 tsp black pepper, mixing until smooth and well combined.
5. Step 5: Preheat the oven to 375°F. In a baking dish, pour 28 oz crushed tomatoes, stir in 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes if using. Spread half the sauce on the bottom.
6. Step 6: Carefully stuff each pasta shell with about 2 tbsp of the ricotta-spinach mixture and arrange them in a single layer over the sauce.
7. Step 7: Spoon the remaining tomato basil sauce evenly over the stuffed shells and sprinkle an additional 1/4 cup mozzarella on top.
8. Step 8: Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until the cheese is bubbly and golden.
9. Step 9: Let rest 5 minutes before serving to allow flavors to meld and sauce to thicken.