If you’re craving comfort food that feels both indulgent and nourishing, you’re going to fall head over heels for this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. These jumbo pasta shells are filled with a dreamy mixture of tender spinach and luscious ricotta cheese, all bathed in a vibrant, tangy marinara sauce that sings with every bite. It’s a perfect dish for cozy dinners, special gatherings, or anytime you want to impress without fuss. Trust me, once you make these stuffed shells, they’ll become your go-to for Italian-inspired comfort.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role and together they create layers of flavor, texture, and color that make these shells irresistibly delicious. Each one is straightforward but essential to bringing the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe to life.
- Jumbo pasta shells: The perfect vessel to hold all that rich filling and marinara goodness, they cook to tender, al dente perfection.
- Sea salt: Used for seasoning the pasta water to bring out the pasta’s best flavor.
- Extra-virgin olive oil: A drizzle to keep the cooked shells from sticking and add a subtle fruity richness.
- Fresh spinach: Provides freshness, vibrant green color, and earthy notes to balance the creamy cheese.
- Ricotta cheese: The creamy heart of the filling, it adds softness and mild sweetness that makes the dish so comforting.
- Grated pecorino cheese: Sprinkles in a salty, tangy punch that elevates the filling and topping.
- Garlic cloves: Grated to infuse the filling with aromatic depth without any harsh bits.
- Dried oregano: Adds that quintessential Italian herb flavor, bringing warmth and earthiness.
- Lemon zest: Gives the filling a fresh, bright note that lifts the creaminess beautifully.
- Red pepper flakes: Just a pinch for mild heat that gently awakens your taste buds.
- Sea salt and freshly ground black pepper: To season perfectly and make every bite sing.
- Marinara sauce: The vibrant, tomato-rich sauce that ties everything together with a luscious tang.
- Chopped fresh parsley: For a fresh, herbal garnish that adds a pop of color and flavor right before serving.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F. Getting the oven hot in advance is crucial because when it’s time to bake, you want those stuffed shells to go in immediately and come out perfectly bubbly and browned without drying out. A hot oven ensures even cooking and a delicious finish.
Step 2: Steam the Spinach
Fresh spinach is the secret to a vibrant filling. Place it in a steamer basket over simmering water for about one minute—just enough to wilt without losing that gorgeous green color or the fresh, bright flavor. After steaming, squeeze out every last drop of moisture and chop finely; this prevents sogginess and packs the filling with concentrated flavor.
Step 3: Cook the Pasta Shells
Bring a large pot of salted water to a rolling boil, then add your jumbo shells. Cooking them for 10 minutes until al dente is the sweet spot — tender enough to bite into easily, but still firm so they hold up during baking. Drain, then toss gently with a drizzle of extra-virgin olive oil to keep the shells from sticking together while you prepare the filling.
Step 4: Prepare the Filling
In a medium bowl, combine the chopped spinach with ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix until everything is harmoniously blended, creating a creamy, flavorful filling that feels comforting with every spoonful. This mixture is the heart of the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe.
Step 5: Assemble the Dish
Spread 2 cups of your marinara sauce evenly on the bottom of a 9×13-inch baking dish — this forms a delicious tomato base and keeps the shells moist while baking. Carefully stuff each pasta shell with a generous scoop of the filling, then arrange them snugly over the sauce. Packing them closely ensures even cooking and makes the final presentation absolutely stunning.
Step 6: Bake
Cover the assembled dish with aluminum foil and pop it into your preheated oven for 20 minutes. This gentle bake melds flavors beautifully and heats the filling through perfectly. The foil keeps moisture locked in, preventing drying out while softening the edges just right.
Step 7: Serve
Once out of the oven, serve your stuffed shells hot. Add more marinara sauce on top if you like, and don’t forget that sprinkle of pecorino cheese and fresh parsley. These final touches add flavor, vibrant color, and a bit of festive flair — making it impossible not to dive right in.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
A sprinkle of extra pecorino cheese gives sharpness that brightens the creamy filling, while fresh parsley adds a fresh herbal note and lively green contrast. Don’t underestimate how these simple garnishes elevate the dish’s presentation and taste — they make each serving feel extra special.
Side Dishes
This dish stands beautifully on its own, but pairing it with a crisp green salad or garlic bread takes the meal to the next level. A light Caesar salad or a simple arugula salad dressed with lemon vinaigrette balances the richness of the ricotta, while warm, crunchy garlic bread is perfect for soaking up any extra marinara sauce.
Creative Ways to Present
If you want to switch things up, try serving the filling baked in individual ramekins or stuffed into zucchini boats for a low-carb twist. You can also layer the fillings and shells in a casserole for a lasagna-style presentation. No matter how you serve it, the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is bound to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers into an airtight container and refrigerate them promptly. The shells taste even better the next day as the flavors continue to marry. Stored properly, they’ll keep fresh for about 3 to 4 days, ready to reheat and savor again.
Freezing
You can freeze these stuffed shells for up to 2 months. Arrange the assembled shells in a freezer-safe container before baking, cover tightly, and freeze. When ready to enjoy, thaw overnight in the fridge for best results before baking. This makes it an excellent make-ahead option for busy weeknights or unexpected guests.
Reheating
For reheating, cover the dish with foil and warm in the oven at 350°F for about 20 minutes, or until heated through. Alternatively, individual servings can be heated in the microwave until piping hot. Avoid overheating to keep the ricotta filling creamy and the pasta tender.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be a convenient substitute. Just make sure to thaw it completely and squeeze out all excess moisture before mixing it into the filling so the mixture isn’t too watery.
Is ricotta cheese necessary for this recipe?
Ricotta is key for that creamy texture and mild flavor, but you can try substituting with cottage cheese or mascarpone for a slightly different taste and consistency.
Can I make this recipe vegan?
To make it vegan, use dairy-free ricotta alternatives and vegan parmesan cheese. Make sure the marinara sauce you choose is free of animal products. The flavor will differ, but it’s a tasty option for plant-based diets.
How do I prevent the shells from sticking together?
Drizzling the cooked shells with extra-virgin olive oil right after draining keeps them separate and prevents clumping, making filling and assembly easier.
Can I add meat to this recipe?
Absolutely! Adding cooked Italian sausage or ground beef to the filling or layering it in the baking dish adds delicious heartiness, making it perfect for meat lovers.
Final Thoughts
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is truly a love letter to comforting Italian food made simple and satisfying. Its combination of creamy, cheesy filling and rich marinara sauce wrapped in tender pasta shells makes it an absolute crowd-pleaser every time. I encourage you to make this recipe soon—whether for a weeknight treat or a special occasion, it’s a dish that invites smiles and seconds at the table.
Print
Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Spinach and Ricotta Stuffed Shells with Marinara is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a rich ricotta-spinach mixture, baked in a flavorful marinara sauce, and finished with a sprinkle of pecorino cheese and fresh parsley. Perfect for a family dinner or a special occasion, this recipe balances creamy textures and vibrant flavors with an easy preparation.
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 Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the stuffed shells to bubbly perfection.
- Steam Spinach: Place the fresh spinach in a steamer basket over a pot with about 1 inch of simmering water. Cover and steam for about 1 minute until wilted. Transfer the spinach to a strainer, squeeze out the excess water, and chop finely.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 10 minutes until they are al dente. Drain the shells and drizzle lightly with extra-virgin olive oil to prevent sticking.
- Prepare Filling: In a medium bowl, combine the chopped spinach, ricotta cheese, grated pecorino cheese, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix until well combined.
- Assemble 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 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. Top with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley as garnish.
Notes
- Make sure to drain and dry the spinach well to avoid watery filling.
- Do not overcook the pasta shells to prevent tearing when stuffing.
- Feel free to add shredded mozzarella or parmesan on top before baking for a cheesier crust.
- This dish can be prepared ahead and baked just before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
