Air Fryer Stuffed Spinach Pasta Shell
Description
Air Fryer Stuffed Spinach Pasta Shells are jumbo shells filled with a creamy spinach-and-ricotta mixture, blanketed in marinara, and topped with melty mozzarella. They come out crispy on top and soft inside in under 30 minutes of cook time — an easy vegetarian dinner or party appetizer.
Ingredients
Pasta:
- 14 oz giant pasta shells
Marinara sauce:
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 14 ounces tomatoes
- Salt and pepper, to taste
Spinach & ricotta filling:
- 1 tbsp olive oil
- 7 oz baby spinach
- 9 oz ricotta cheese
- ⅓ cup Parmesan cheese, grated
- ⅔ cup mozzarella cheese, shredded , divided
- 1 large egg yolk
- 1 large lemon, zest, to taste
- Salt and pepper, to taste
Instructions
- Cook the shells. Cook the pasta shells as directed on the package until just al dente. Drain, toss lightly with oil, and let cool enough to handle.
- Make the marinara. Heat 2 tablespoons olive oil in a small pan over medium heat. Sauté the onion about 5 minutes until translucent. Add the garlic and cook 30 seconds. Stir in the tomato paste and Italian seasoning and cook 1 minute, then add the canned tomatoes. Simmer about 20 minutes and season with salt and pepper.
- Make the filling. Heat 1 tablespoon olive oil in a frying pan, add the spinach, and cook a few minutes until wilted. Cool slightly, then transfer to a bowl. Mix in the ricotta, Parmesan, egg yolk, lemon zest, half the mozzarella, and salt and pepper to taste.
- Assemble. Spread the marinara over the bottom of an oven-safe pan that fits your air fryer basket. Fill each shell with the spinach-ricotta mixture and arrange in the pan. Sprinkle the remaining mozzarella over the top.
- Air fry. Set the air fryer to 300°F and cook for 12–14 minutes, until the cheese is melted and bubbly.
- Rest and serve. Let rest a few minutes, then plate, serve, and enjoy.
Equipment
- Baking Pan, any oven-safe pan that is smaller than the air fryer basket
- Cooking Spray
Notes
What shells to use: Look for jumbo pasta shells or conchiglioni. Oven-ready or regular shells both work; regular shells need to be boiled before stuffing.
Frozen spinach: Works fine — thaw and fully drain it before mixing into the filling.
Variations: Add cooked Italian sausage, diced meatballs, or shredded chicken to the filling. Swap homemade sauce for jarred marinara, Alfredo, or cheese sauce. Stir diced zucchini, celery, or carrots into the sauce for a heartier vegetarian dish.
Nutrition
Serving: 1ServingCalories: 487kcalCarbohydrates: 60gProtein: 21gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 260mgPotassium: 640mgFiber: 5gSugar: 6gVitamin A: 4061IUVitamin C: 30mgCalcium: 292mgIron: 3mg