Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pasta shells filled with herbed ricotta, baked with vibrant roasted cherry tomatoes and fresh herbs for a light, seasonal dinner. This italian-inspired vegetarian ready in about 55 minutes pairs jumbo pasta shells, whole-milk ricotta, fresh basil 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 35 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 the 12 jumbo pasta shells in a large pot of salted boiling water for 8 minutes until al dente, then drain and rinse under cold water to prevent sticking.
  2. Step 2: In a bowl, mix 1 cup whole-milk ricotta, 1/4 cup fresh basil, 2 tbsp fresh parsley, 1 minced garlic clove, and 1/2 tsp dried oregano until smooth.
  3. Step 3: Toss the 12 oz cherry tomatoes with 2 tbsp olive oil, 2 minced garlic cloves, and 1/2 tsp dried oregano on a baking sheet, then roast at 375°F for 15 minutes until tomatoes burst and caramelized.
  4. Step 4: Fill each pasta shell with 2 tbsp ricotta mixture, arranging them in a greased 9x13-inch baking dish. Pour 1/2 cup pasta sauce over the shells, then top with the roasted tomatoes and 1/2 cup mozzarella.
  5. Step 5: Bake uncovered at 375°F for 20 minutes until the cheese is melted and bubbly and the shells are heated through, then sprinkle with 2 tbsp grated parmesan cheese and let rest for 5 minutes before serving.

Frequently asked questions

How long does Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.

Can I substitute ingredients in Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes?

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 Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spring Herb Ricotta Stuffed Shells with Roasted Cherry Tomatoes 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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