Spinach Ricotta Stuffed Shells
This is my dressed-up version of baked pasta, swapping regular noodles for jumbo shells that get individually stuffed with a ricotta and spinach filling. It's a bit more hands-on than my other pasta bakes, but it makes for a more interesting bite.
Stuffing the shells individually takes a little more time than a regular baked pasta, but it makes for better portion control across ten servings. Ricotta and spinach filling stays creamy under the marinara, so each shell tastes rich without being heavy.
Cheese melted over the top gives this dish the same golden finish as a classic baked pasta, and marinara keeps everything from drying out on reheat. This is a good option if you want something vegetarian that still feels like a substantial dinner.
Full ingredient amounts and bake time are on the recipe card, scaled for ten portions. Let the shells cool before portioning them into containers, then refrigerate what you'll eat within four days and freeze the rest. These stuffed shells reheat well enough that they barely taste like a leftover.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Spinach Ricotta Stuffed Shells
YIELD
10 portions
ESTIMATED NUTRITION
560 calories • 30g protein • 58g carbs • 22g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 50 jumbo pasta shells
• 5 cups part-skim ricotta
• 5 cups spinach
• 5 cups marinara
• 3 3/4 cups mozzarella
• 5/8 cup Parmesan
• 2 1/2 egg
Directions
1. Cook shells.
2. Mix ricotta, spinach and egg; stuff shells.
3. Cover with marinara and cheeses.
4. Bake at 375°F for 30 minutes.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
