Spinach & Ricotta Stuffed Shells
Ingredient allergen flags: Milk; Wheat
Check actual labels and cross-contact. Allergen guidance and swaps
Jumbo pasta shells hold a spinach-and-ricotta filling under tomato sauce and melted mozzarella.
Ingredients
- 10 oz (280 g) dry jumbo pasta shells
- 15 oz (425 g) pasteurized part-skim ricotta
- 10 1/2 oz (300 g) frozen chopped spinach
- 2 1/2 cups (600 g) marinara sauce
- 1 cup (112 g) shredded part-skim mozzarella
- 1/8 tsp (0.75 g) salt
- 1/4 tsp (0.5 g) black pepper
Method
- Heat oven to 375°F. Cook shells two minutes less than their package time; drain. Cook spinach according to its package, cool briefly and squeeze dry.
- Mix ricotta, squeezed spinach, salt and pepper in one bowl. Spread half the marinara in a baking dish. Fill each cooked shell with the mixture and place in the dish; cover with remaining sauce and mozzarella.
- Cover and bake 20-25 minutes, then uncover briefly until melted and bubbling. Check the center reaches 165°F (F5 meatless-casserole row, Sources) before dividing into six portions.
Allergy / dietary substitutions
Wheat: use suitable wheat-free shells, checking their other ingredients. Milk: no dairy-free filling is specified; choose another recipe if needed. Check sauce labels for milk, soy and other allergens.
Training-day additions
Add bread (adds wheat) or fruit.
Store / pack
Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Reheat the center to 165°F; pack cold with two ice sources (Keep good food safe).
Freeze 2 months · fully baked, cooled filled shells and sauce
Cool promptly in shallow containers, then freeze airtight today at 0°F. Pack individual servings; label with the recipe name and computed BB month. Thaw in the refrigerator, never on the counter. Reheat covered at 350°F until the center reaches 165°F.
November 2026 example: Spinach & Ricotta Stuffed Shells — BB 01-27
A conservative quality-planning window from F1-F3.
Approximate nutrition / serving
390 kcal · Protein 22 g · Carbohydrate 50 g · Fat 12 g
Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.
Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.
Prepared sauce may add milk, soy or other allergens; read the label.
Safety: food-safety basics · Allergies: allergen guidance · nutrition method.
How the nutrition estimates are made
Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.
One ingredient, one weighed amount
The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.
The calculation
For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.
What can change the result
Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.
What the estimate does not claim
Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.
Sources and ingredient records
- F1: USDA FSIS: Leftovers and Food Safety
- F2: USDA FSIS: Freezing and Food Safety
- F3: FoodSafety.gov: Cold Food Storage Chart
- F4: USDA FSIS: Keeping Bag Lunches Safe
- F5: FoodSafety.gov: Safe Minimum Internal Temperatures
- D1: USDA: FoodData Central / SR Legacy
- A1: FDA: Food Allergies / Nine Major Allergens
- A2: FARE: Substitutes for Common Allergens
- A3: FARE: Avoiding Cross-Contact
- A4: FDA: Allergen Guidance FAQ / Coconut
- 10 oz (280 g) dry jumbo pasta shells — USDA SR Legacy FDC 169736; 280 edible g
- 15 oz (425 g) pasteurized part-skim ricotta — USDA SR Legacy FDC 171248; 425 edible g
- 10 1/2 oz (300 g) frozen chopped spinach — USDA SR Legacy FDC 169287; 300 edible g
- 2 1/2 cups (600 g) marinara sauce — USDA SR Legacy FDC 171192; 600 edible g
- 1 cup (112 g) shredded part-skim mozzarella — USDA SR Legacy FDC 170900; 112 edible g
- 1/8 tsp (0.75 g) salt — USDA SR Legacy FDC 173468; 0.75 edible g
- 1/4 tsp (0.5 g) black pepper — USDA SR Legacy FDC 170931; 0.5 edible g
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