Spinach-Ricotta Stuffed Pasta Shells

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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.

Jumbo pasta shells filled with creamy spinach and ricotta, baked under a rich tomato sauce. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs pasta shells, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

12 jumbo pasta shells
1/2 cup ricotta cheese
1/2 cup, chopped fresh spinach
1/4 cup, grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 cup marinara sauce
1/4 cup, shredded mozzarella cheese

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Instructions

Step 1: Preheat oven to 375°F. Cook 12 jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water.
Step 2: In a bowl, mix 1/2 cup ricotta cheese, 1/2 cup chopped fresh spinach, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
Step 3: Spoon 3 tablespoons of ricotta mixture into each cooked pasta shell. Place stuffed shells in a baking dish.
Step 4: Cover shells with 1 cup marinara sauce. Sprinkle 1/4 cup shredded mozzarella over the top. Bake for 25 minutes until cheese is melted and bubbly.