Trending Song Lemon Ricotta Stuffed Shells

By AislePrompt Editorial · ·

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 stuffed with creamy lemon ricotta and spinach, baked in a vibrant tomato basil sauce. This Italian-inspired one-pot recipe, ready in about 60 minutes, pairs Jumbo 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 470 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: 25 min Cook: 35 min Serves 4 Italian cuisine 470 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cook 12 jumbo pasta shells in a 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 ricotta cheese, 2 cups packed fresh spinach, 1 tbsp lemon zest, 1 large egg, 1/4 tsp salt, and 1 tsp dried basil until well combined.
  3. Step 3: Fill each cooked pasta shell with 3 tbsp ricotta mixture using a spoon, pressing gently to fill without overflowing.
  4. Step 4: Place stuffed shells in a greased 9x13-inch baking dish, arranging them in a single layer with spaces between.
  5. Step 5: Pour 2 cups tomato basil sauce evenly over the shells, then sprinkle 1/4 cup grated Parmesan cheese on top.
  6. Step 6: Cover dish with foil and bake for 25 minutes, then remove foil and bake for 10 more minutes until cheese is golden and sauce is bubbly.
  7. Step 7: Let rest for 5 minutes before serving, garnished with 2 tbsp fresh chopped basil.

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