If you’re craving a dish that feels like a warm hug on a plate, look no further than this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. Imagine tender jumbo pasta shells bursting with a luscious blend of fresh spinach, creamy ricotta, and fragrant herbs, all nestled in a rich marinara sauce. This recipe combines simplicity with sophistication, delivering comfort food that’s perfect for family dinners or special occasions. It’s a satisfying vegetarian meal that brings together incredible textures and vibrant flavors, making every bite pure joy.
Ingredients You’ll Need
Every ingredient here plays a crucial role, from bringing in fresh, vibrant flavors to creating that irresistibly creamy texture that makes these stuffed shells unforgettable. You’ll find that the combination is straightforward yet powerful, showcasing the magic of simple, quality ingredients working in harmony.
- 18 to 20 jumbo pasta shells: The perfect size to hold a generous filling without falling apart during baking.
- Sea salt (for pasta water): Essential for seasoning the pasta right from the start to boost overall flavor.
- Extra-virgin olive oil (for drizzling): Prevents the shells from sticking and adds a touch of fruity richness.
- 5 ounces fresh spinach: Provides fresh color, nutrition, and a mild earthy taste that pairs beautifully with the cheese.
- 2 cups ricotta cheese (16 ounces): The creamy base of the stuffing, offering smooth, mild tanginess and moisture.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Adds a salty, nutty depth that elevates the cheesy filling.
- 2 garlic cloves (grated): Brings aromatic warmth and a subtle kick of flavor.
- 1 teaspoon dried oregano: Infuses an Italian herbaceous note that ties all the elements together.
- 1 teaspoon lemon zest: A bright and fresh accent that wakes up the rich ricotta and spinach.
- ¼ teaspoon red pepper flakes: Adds a gentle heat that balances the creamy filling perfectly.
- ¾ teaspoon sea salt (plus more for taste): Ensures the filling is savory and well-seasoned.
- Freshly ground black pepper (several grinds): Enhances the overall flavor with a touch of spice.
- 2 cups marinara sauce (plus more for serving): The luscious tomato base that keeps everything moist and adds a tangy sweetness.
- Chopped fresh parsley (for serving): Offers a fresh, vibrant garnish that brightens the dish.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Oven
Start by heating your oven to 425°F. This temperature is just right for baking the stuffed shells so that they get warm and bubbly without drying out. Having your oven ready early means you can move smoothly through the process without waiting at the end.
Step 2: Steam Spinach
Place fresh spinach in a steamer basket over simmering water and cover. After just 1 minute, the spinach wilts perfectly, preserving that lovely green color and tender texture. Drain well by squeezing out excess moisture—a key step that prevents your filling from becoming watery.
Step 3: Cook Pasta Shells
Boil a large pot of salted water and cook the jumbo shells for about 10 minutes until al dente. This means they should be tender but still have a slight bite, perfect for holding the filling without tearing. Drain the pasta, then drizzle with extra-virgin olive oil to keep them separate and deliciously glossy.
Step 4: Prepare Filling
In a bowl, combine the chopped spinach with ricotta cheese, pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, salt, and pepper. Mix just until everything is evenly blended, creating a creamy and flavorful stuffing that’s bursting with personality.
Step 5: Assemble Dish
Spread 2 cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Take each cooked shell and gently stuff it with the ricotta and spinach filling. Arrange the filled shells snugly in the dish on top of the marinara; this layering ensures that every bite is coated in saucy goodness.
Step 6: Bake
Cover the dish with aluminum foil and bake for 20 minutes. This allows the shells to heat through perfectly and gives all the flavors time to meld into a rich, harmonious dish. The foil helps keep the moisture in, so the filling stays creamy and luscious.
Step 7: Serve
Once out of the oven, serve the shells hot topped with extra marinara sauce, a sprinkle of pecorino cheese, and a scattering of freshly chopped parsley. These finishing touches add color, flavor, and an irresistible aroma to your plate.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
A little goes a long way when it comes to garnishes. Chopped fresh parsley not only adds a pop of vibrant green but also a slight peppery freshness that cuts through the richness. Grated pecorino on top brings a salty, tangy finish that pairs perfectly with the tomato sauce. You might also try a few fresh basil leaves if you want to get creative.
Side Dishes
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe shines as the main event, so simple, fresh sides work best. A crisp side salad with a lemon vinaigrette complements the richness of the dish beautifully. Garlic bread or a crunchy baguette makes an ideal partner to soak up any leftover sauce – pure comfort!
Creative Ways to Present
Looking to wow your guests? Serve the stuffed shells on individual plates with a drizzle of extra marinara around them, then garnish with parsley and pecorino. For a family-style approach, spoon the shells onto a large platter sprinkled with fresh herbs. You can also add a sprinkle of mozzarella before baking for a bubbly, golden crust variation.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover stuffed shells in an airtight container for up to 3 days. The flavors actually deepen overnight, making reheated portions just as delightful as freshly baked ones.
Freezing
Prepare the dish up through the assembly step, then cover tightly with plastic wrap and foil before freezing for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed. This method keeps the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe convenient without sacrificing taste.
Reheating
Reheat leftovers in the oven at 350°F covered with foil for about 20 minutes until warmed through, or microwave individual portions covered loosely to retain moisture. Adding a splash of marinara on top helps keep the shells from drying out during reheating.
FAQs
Can I use frozen spinach instead of fresh?
You can, but make sure to thaw and squeeze out all excess water thoroughly to avoid a watery filling. Fresh spinach tends to have better flavor and texture for this recipe, but frozen works in a pinch.
Is it possible to make this recipe vegan?
Absolutely! Substitute ricotta with a vegan cheese alternative and use a plant-based marinara sauce. Nutritional yeast can add a cheesy flavor to the filling, and there are great vegan pecorino-style cheeses available as well.
How do I ensure the pasta shells don’t fall apart?
Cooking the shells until just al dente is key; overcooked shells become too fragile. Also, handling them gently when filling and using a light drizzle of olive oil after draining helps keep them intact.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead and stored in the fridge. This makes the assembly process quick and stress-free when it’s time to bake.
What if I don’t have jumbo shells?
If jumbo shells are unavailable, large manicotti tubes or even large pasta sheets rolled with filling can work as substitutes. Adjust cooking and assembly accordingly to accommodate the shape and size.
Final Thoughts
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is one of those meals you’ll find yourself returning to again and again. Its comforting flavors, easy preparation, and beautiful presentation make it a total winner whether you’re cooking for family or hosting friends. Give it a try—you’ll be rewarded with smiles around the table and a kitchen filled with delicious aromas.
Print
Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 30 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 recipe features jumbo pasta shells filled with a luscious mixture of spinach, ricotta, and pecorino cheeses, infused with garlic, oregano, lemon zest, and red pepper flakes. Baked in a flavorful marinara sauce, this comforting Italian-inspired dish is perfect for a family dinner or special occasion.
Ingredients
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 at the perfect temperature 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 until wilted. Then transfer to a strainer, squeeze out 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 them 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, mix together the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper 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 baking 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, topped with additional marinara sauce and a sprinkle of pecorino cheese and chopped fresh parsley as garnish.
Notes
- Be sure to squeeze out excess water from the spinach to prevent the filling from becoming too watery.
- Drizzling the cooked pasta shells with olive oil prevents them from sticking together before stuffing.
- You can make the dish a day ahead and refrigerate before baking, just increase the baking time by 5-10 minutes if baking from cold.
- For a spicier kick, increase the red pepper flakes according to your taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
