If you’re craving a comforting, crowd-pleasing Italian dish that’s both rich and fresh, this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is an absolute winner. Picture tender pasta shells generously filled with a luscious blend of ricotta, vibrant spinach, and fragrant herbs, all nestled in a rich, tangy marinara sauce. It’s the perfect meal to bring warmth to your table and a definite “wow” factor for family dinners or special occasions. Trust me, once you try this recipe, it’ll be one you come back to again and again.
Ingredients You’ll Need
These ingredients are simple, yet each serves a vital role in creating the perfect balance of creamy, savory, and fresh flavors in the dish. From the tender pasta shells to the fresh spinach and zesty seasonings, every element contributes to making this recipe truly unforgettable.
- 18 to 20 jumbo pasta shells: These large shells are perfect for holding the creamy filling without breaking.
- Sea salt (for pasta water): Essential for seasoning the pasta and enhancing its flavor.
- Extra-virgin olive oil (for drizzling): Keeps shells from sticking and adds a subtle fruity note.
- 5 ounces fresh spinach: Adds vibrant color and a mild, earthy flavor that pairs perfectly with ricotta.
- 2 cups ricotta cheese (16 ounces): The creamy base of the filling, lending richness and smooth texture.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Adds a salty, nutty depth.
- 2 garlic cloves (grated): Infuses the filling with aromatic warmth without overpowering it.
- 1 teaspoon dried oregano: Brings a hint of Mediterranean herb flavor.
- 1 teaspoon lemon zest: Brightens the filling with a subtle citrus kick.
- ¼ teaspoon red pepper flakes: Adds a gentle touch of spice to balance the creaminess.
- ¾ teaspoon sea salt (plus more for taste): Seasoning to tie all flavors together.
- Freshly ground black pepper (several grinds): Adds just the right amount of spicy aroma.
- 2 cups marinara sauce (plus more for serving): The vibrant, tomato base that keeps everything moist and flavorful.
- Chopped fresh parsley (for serving): A fresh, herbaceous garnish to finish the dish beautifully.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat the Oven
Start by heating your oven to 425°F to prepare for baking the shells to a bubbly, golden finish. Having the oven ready early ensures a smooth transition from stovetop to oven without any waiting time, keeping everything fresh and hot.
Step 2: Prepare the Spinach
Use a steamer basket over simmering water to wilt the fresh spinach gently for just about a minute. This quick steam keeps the spinach bright and tender while making it easy to squeeze out excess moisture, which is key to preventing soggy shells later on.
Step 3: Cook the Pasta Shells
Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells for about 10 minutes until al dente. Once drained, a light drizzle of extra-virgin olive oil will keep them from sticking together, making stuffing them a breeze.
Step 4: Mix the Filling
Combine the finely chopped spinach with ricotta, grated pecorino, grated garlic, oregano, lemon zest, red pepper flakes, salt, and freshly ground black pepper. This blend not only packs layers of flavor but also creates a wonderfully creamy texture that melts in your mouth.
Step 5: Stuff the Shells and Arrange
Spoon 2 cups of marinara sauce into the bottom of a 9×13-inch baking dish to create a flavorful bed. Carefully fill each pasta shell with the spinach and ricotta mixture, then snugly arrange them over the sauce. This layering ensures each shell is evenly coated and moist.
Step 6: Bake and Meld Flavors
Cover the dish tightly with aluminum foil to lock in moisture and bake for 20 minutes. This step allows the filling to heat through thoroughly while letting all the ingredients meld together into that classic, comforting flavor combination.
Step 7: Finish and Serve
Remove the foil and take in the wonderful aroma wafting from your oven. Serve the stuffed shells hot, spooning extra marinara sauce over the top. For an added burst of flavor and a touch of color, sprinkle with extra pecorino cheese and freshly chopped parsley.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Fresh parsley not only adds a pop of green but also brightens the dish with a gentle herbaceous note. A final sprinkle of pecorino cheese enhances the salty, savory appeal and gives a delightful finishing touch. If you enjoy a little heat, a pinch of red pepper flakes on top can elevate the dish with a subtle kick.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to provide a refreshing counterpoint. Garlic bread or a warm crusty baguette is perfect for soaking up any extra marinara sauce, making every last bite count. For a heartier meal, roasted vegetables like zucchini or eggplant complement the creamy filling beautifully.
Creative Ways to Present
For a crowd, present the cream-filled shells arranged in a neat row or spiral in your baking dish for visual impact. You can also serve each shell individually on plates with a drizzle of sauce artfully placed. To impress guests, top with a light drizzle of high-quality olive oil infused with garlic or chili for an extra layer of flavor and elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe keep well in an airtight container in the refrigerator for up to three days. To maintain their texture and flavor, cool the shells completely before storing.
Freezing
If you want to prepare this meal ahead of time, you can freeze the stuffed shells before baking. Arrange the filled shells in the baking dish, cover tightly with plastic wrap and foil, then freeze for up to two months. When ready, thaw overnight in the fridge.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes, or until heated through. You can add a splash of marinara sauce or water to keep the shells moist. Alternatively, individual portions reheat well in the microwave covered with a microwave-safe lid or plate.
FAQs
Can I use frozen spinach instead of fresh spinach?
Absolutely! Just make sure to thaw and thoroughly squeeze out all the excess moisture before mixing it into the ricotta filling. This helps prevent watery stuffing and ensures the texture stays creamy.
Is ricotta the best cheese to use for the filling?
Ricotta is ideal for this dish because of its creamy texture and mild flavor, but you can experiment by mixing in cottage cheese or mascarpone for different creaminess levels if desired.
Can I make this recipe vegetarian?
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is naturally vegetarian as it contains no meat or animal broth. Just be sure your marinara sauce is vegetarian-friendly.
How do I prevent the pasta shells from breaking?
Cook the shells just until al dente, drain gently, and toss them lightly in olive oil to avoid sticking. Handle them carefully when stuffing and arranging, and don’t overfill each shell to reduce the risk of tearing.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and stored in the fridge. Keep it covered tightly to prevent drying out, then stuff the shells just before assembling and baking.
Final Thoughts
I can’t recommend this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe enough for anyone looking to make a comforting yet impressive meal with minimal fuss. It’s a beautiful blend of fresh flavors and creamy indulgence that feels like a warm hug in every bite. Give it a try, share it with loved ones, and enjoy the smiles that follow!
Print
Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Spinach and Ricotta Stuffed Shells with Marinara is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a flavorful mixture of fresh spinach, ricotta, pecorino cheese, and aromatic herbs. Baked to bubbly perfection in marinara sauce, this dish makes a satisfying and elegant meal perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water)
- Extra-virgin olive oil (for drizzling)
Filling
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- ¼ cup grated pecorino cheese (plus more for sprinkling)
- 2 garlic cloves (grated)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt (plus more for taste)
- Freshly ground black pepper (several grinds)
Sauce and Garnish
- 2 cups marinara sauce (plus more for serving)
- Chopped fresh parsley (for serving)
Instructions
- Preheat the oven: Preheat your oven to 425°F to ensure it’s at the perfect temperature for baking the stuffed shells to bubbly perfection.
- Steam the spinach: Place the fresh spinach in a steamer basket set over a pot with about 1 inch of simmering water. Cover and steam for about 1 minute until wilted. Then transfer to a strainer, squeeze out excess water, and chop finely.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for 10 minutes until they are al dente. Drain the shells and drizzle lightly with extra-virgin olive oil to prevent sticking.
- Prepare the filling: In a medium bowl, mix together the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper until well combined.
- Assemble the dish: Spread 2 cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the spinach and ricotta filling, then arrange the shells snugly in the baking dish over the marinara sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the filling to heat through.
- Serve: Remove from the oven and serve the stuffed shells hot, topped with additional marinara sauce and a sprinkle of pecorino cheese and chopped fresh parsley as garnish.
Notes
- To prevent pasta shells from sticking after draining, drizzle with olive oil as directed and gently toss.
- You can prepare the filling a day ahead and refrigerate to let flavors deepen.
- For added richness, sprinkle shredded mozzarella cheese before baking.
- If fresh spinach is not available, frozen chopped spinach can be used; thaw and squeeze excess water before mixing.
- Adjust red pepper flakes to your preferred level of spiciness.
