Spinach and Ricotta-Stuffed Shells with Tomato Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Large pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan, baked in a rich tomato basil sauce for a comforting Italian meal. This italian-inspired pasta (vegetarian) ready in about 60 minutes blends shells jumbo pasta shells, ricotta cheese, fresh spinach, chopped 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 450 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 fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 1 large egg
• 3 cloves garlic cloves, minced
• 2 tbsp olive oil
• 3 cups crushed tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 20 jumbo pasta shells for 8 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 cups chopped fresh spinach and cook until wilted, about 3 minutes. Remove from heat.
3. Step 3: In a large bowl, combine 1 1/2 cups ricotta cheese, cooked spinach mixture, 1/2 cup grated Parmesan, 1 large beaten egg, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
4. Step 4: In a separate saucepan, warm 3 cups crushed tomatoes with 1 tsp dried oregano and 1/4 cup chopped fresh basil over low heat for 5 minutes.
5. Step 5: Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Stuff each pasta shell with about 2 tbsp ricotta mixture and place seam side up in the dish.
6. Step 6: Pour remaining tomato sauce over the shells and sprinkle 1 cup shredded mozzarella evenly on top.
7. Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let sit 5 minutes before serving.