Description
Creamy Spinach and Ricotta Stuffed Shells with Marinara is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a luscious mixture of fresh spinach, creamy ricotta, and pecorino cheese, all baked to bubbly perfection in a flavorful marinara sauce. This recipe is perfect for a satisfying dinner that’s both rich in flavor and texture.
Ingredients
Scale
For the Pasta and Sauce
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water)
- Extra-virgin olive oil (for drizzling)
- 2 cups marinara sauce (plus more for serving)
- Chopped fresh parsley (for serving)
For the 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)
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is ready for baking the stuffed shells to a bubbly and golden perfection.
- Steam Spinach: Place the fresh spinach in a steamer basket over a pot with about one inch of simmering water. Cover and steam for about one minute until wilted. Then transfer to a strainer, squeeze out excess water, and chop finely to prepare for the filling.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for about 10 minutes until they are al dente. Drain the shells well, then drizzle lightly with extra-virgin olive oil to prevent them from sticking together as they cool.
- 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 thoroughly until all ingredients are well incorporated, creating a creamy flavorful filling.
- Assemble Dish: Spread 2 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the spinach and ricotta mixture, then arrange the shells snugly in the baking dish on top of the sauce.
- Bake: Cover the baking dish with aluminum foil to retain moisture during cooking. Bake in the preheated oven for 20 minutes, allowing the shells to heat through and the flavors to meld together beautifully.
- Serve: Remove the baked shells from the oven and serve hot. Top with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley for a fresh and savory garnish.
Notes
- Ensure the spinach is well-drained after steaming to prevent excess moisture in the filling.
- Drizzling olive oil on cooked pasta helps prevent the shells from sticking before stuffing.
- Covering the dish with foil while baking keeps the pasta moist and the filling creamy.
- Feel free to add shredded mozzarella on top before baking for a cheesier finish.
- This dish can be prepared ahead by assembling and refrigerating before baking.
