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
Scale
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.
