Description
This Creamy Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a luscious mixture of ricotta, steamed spinach, and seasoned with pecorino cheese, garlic, and herbs. Baked in marinara sauce until bubbly and topped with fresh parsley, it’s a comforting vegetarian Italian dish perfect for a hearty family meal or special occasion.
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)
For Baking & Serving
- 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’s ready for baking the stuffed shells to a bubbly, golden finish.
- Steam Spinach: Place 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 spinach 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 10 minutes until al dente. Drain the shells and lightly drizzle with extra-virgin olive oil to prevent them from sticking together.
- 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 thoroughly until all ingredients are 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. Arrange the stuffed 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 will allow the flavors to meld and the filling to heat through completely.
- 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 for a vibrant finishing touch.
Notes
- Ensure the spinach is well drained and chopped finely to avoid watery filling.
- If you prefer a spicier dish, increase the red pepper flakes slightly.
- For a richer flavor, use homemade marinara sauce or your favorite quality brand.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a cheesier top, add shredded mozzarella on top before baking.
