Description
This Creamy Spinach and Ricotta Stuffed Shells with Marinara is a delicious and comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a flavorful mixture of sautéed spinach, ricotta, pecorino cheese, and herbs. Baked in a rich marinara sauce and topped with fresh parsley, this recipe offers a satisfying vegetarian meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta and Sauce
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water)
- 2 cups marinara sauce (plus more for serving)
- 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)
Garnish
- Chopped fresh parsley (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s ready for baking the stuffed shells to bubbly perfection.
- 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 or until wilted. Transfer to a strainer, squeeze out excess water, then 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 or until al dente. Drain the shells, then drizzle lightly with extra-virgin olive oil to prevent sticking.
- Prepare Filling: In a medium bowl, combine the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix until well incorporated.
- 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 baking dish over the marinara sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the filling to heat through thoroughly.
- 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 a garnish.
Notes
- Be sure not to overcook the pasta shells; al dente texture helps prevent mushiness after baking.
- Squeeze out excess moisture from the spinach to avoid watery filling and soggy shells.
- You can prepare the filling a day ahead and refrigerate to save time before assembling.
- For a vegan twist, substitute ricotta with vegan cheese alternatives.
- Use a marinara sauce with no added sugar for a healthier option.
