Description
Delight in these creamy spinach and ricotta stuffed jumbo pasta shells baked in a rich marinara sauce. This comforting Italian-inspired dish features tender pasta shells filled with a flavorful blend of steamed spinach, ricotta, pecorino cheese, and aromatic seasonings, baked to bubbly perfection and garnished with fresh parsley for a satisfying meal ideal for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water and seasoning)
- Extra-virgin olive oil (for drizzling)
- 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 to taste)
- Freshly ground black pepper (several grinds)
- 2 cups marinara sauce (plus more for serving)
- Chopped fresh parsley (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking the stuffed shells to a bubbly, golden finish.
- Steam 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. Transfer spinach to a strainer, press or squeeze out excess water, then chop finely to prepare for mixing.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 10 minutes until al dente but still firm enough to hold filling. Drain thoroughly and drizzle lightly with extra-virgin olive oil to prevent sticking.
- Prepare Filling: In a medium bowl, combine the chopped steamed spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, ¾ teaspoon sea salt, and freshly ground black pepper. Mix thoroughly until well combined into a creamy filling.
- 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 stuffed shells snugly over the marinara sauce layer.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the filling to heat through completely.
- Serve: Remove from the oven and serve the stuffed shells hot, topped with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley for garnish. Enjoy immediately for the best taste and texture.
Notes
- Be sure to squeeze out as much water as possible from the steamed spinach to prevent the filling from becoming watery.
- Do not overcook the pasta shells; al dente texture helps them hold the filling without breaking.
- You can substitute pecorino cheese with Parmesan if preferred or to adjust flavor intensity.
- For a spicier kick, increase red pepper flakes according to taste.
- This dish can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking straight from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
