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One-Pot Spinach and Ricotta Stuffed Shells

Name: One-Pot Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-Inspired
Ingredients: 20 jumbo pasta shells; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cups fresh spinach, chopped; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 2 cups tomato sauce, plus extra for serving; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 1/2 cups water

By PanPotPlates Editorial TeamPublished Apr 10, 2026 | Updated Apr 11, 2026

Italian-Inspired 55 mins onepoteasycomfortfoodleftoverstimessaver

One-Pot Spinach and Ricotta Stuffed Shells with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 20 min

Cook 35 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Italian-Inspired

Ingredients

Servings 6

20 jumbo pasta shells
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 cups tomato sauce, plus extra for serving
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups water

Ingredients for One-Pot Spinach and Ricotta Stuffed Shells

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook jumbo pasta shells until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside.
In the same large pot, heat olive oil over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
Add chopped spinach and cook for 2 minutes until wilted. Remove pot from heat and cool slightly.
In a large bowl, mix ricotta cheese, half of the mozzarella (1/2 cup), half of the Parmesan (1/4 cup), cooked spinach and onions, Italian seasoning, salt, and black pepper until well combined.
Stuff each cooked shell with 1-2 tablespoons of the ricotta-spinach filling. Set aside.
Spread 1 cup of tomato sauce evenly on the bottom of the large pot.
Arrange stuffed shells in a single layer over the sauce.
Gently pour 2 1/2 cups water over the shells without displacing them. Drizzle the remaining 1 cup tomato sauce evenly on top.
Cover the pot with a lid and bring to a simmer over medium heat.
Simmer gently for 25 minutes until shells are tender and filling is heated through.
Remove lid and sprinkle remaining mozzarella (1/2 cup) and Parmesan (1/4 cup) over shells.
Cover and cook for 5 more minutes until cheese melts and bubbles.
Let the dish rest off heat for 5 minutes before serving. Serve with warmed extra tomato sauce if desired.

One-Pot Spinach and Ricotta Stuffed Shells cooking in the recommended pan or pot

Tips

Pan Or Pot Required

Prepare this One-Pot Spinach and Ricotta Stuffed Shells recipe using a large, heavy-bottomed pot with a fitted lid .

Cookware Size Guidance

To serve 6 people, use a pot with a minimum capacity of 5 to 6 quarts (about 5 to 6 liters).

Cookware Swap Guidance

you don't have one, these alternatives work while maintaining ease and cleanup: Deep sauté pan or large covered skillet: Should be deep enough to hold water and arranged shells in a single layer, with a lid to trap steam.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pot Spinach and Ricotta Stuffed Shells

Recipe Details

Ingredients

Instructions