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
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 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.
