If you’re on the lookout for a soul-satisfying Italian comfort meal that feels lovingly homemade, look no further than this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. It’s a beautiful harmony of tender jumbo pasta shells enveloping a luscious ricotta and spinach filling, all nestled in a vibrant, tangy marinara sauce. The combination of creamy cheese, fresh greens, and perfectly seasoned tomato sauce makes every bite feel like a warm embrace. Trust me, it’s a delightful dish that elevates weeknight dinners into special occasions without any complicated fuss.
Ingredients You’ll Need
The magic behind this dish comes from simple ingredients, each bringing its own character to the final plate. With just a handful of fresh and pantry staples, you’ll create a meal bursting with color, texture, and flavor.
- 18 to 20 jumbo pasta shells: The perfect size to hold a generous filling, these shells provide a fun, hearty bite.
- Sea salt (for pasta water): Seasoning your pasta water ensures the shells are flavorful right from the start.
- Extra-virgin olive oil (for drizzling): A light drizzle prevents sticking and adds a gentle richness.
- 5 ounces fresh spinach: Steamed and finely chopped, this adds a vibrant green color and fresh vegetal notes.
- 2 cups ricotta cheese (16 ounces): The creamy base of the filling, lending a smooth, mild richness.
- ¼ cup grated pecorino cheese (plus more for sprinkling): A sharp and salty boost that intensifies the cheesy flavor.
- 2 garlic cloves (grated): Adds aromatic warmth without overpowering the filling.
- 1 teaspoon dried oregano: Brings an earthy, herbal layer to balance the richness.
- 1 teaspoon lemon zest: A bright burst of citrus that lifts and freshens the filling.
- ¼ teaspoon red pepper flakes: A gentle kick to keep things interesting.
- ¾ teaspoon sea salt (plus more for taste): Essential for seasoning all parts of the dish.
- Freshly ground black pepper (several grinds): Adds subtle heat and depth to the filling.
- 2 cups marinara sauce (plus more for serving): The rich, sweet-tart tomato sauce that cradles the stuffed shells in the baking dish.
- Chopped fresh parsley (for serving): A fresh, herbal garnish that enlivens every bite.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F. This ensures it reaches the perfect heat to bake your stuffed shells until bubbly and golden, locking in all those delicious flavors.
Step 2: Steam the Spinach
Place fresh spinach in a steamer basket over a simmering pot of water. Cover and steam just about one minute until the leaves wilt. This quick steaming keeps the spinach bright and tender. Then, squeeze out any excess water and chop it finely to create a smooth, evenly distributed filling.
Step 3: Cook the Pasta Shells
Bring a large pot of salted water to a boil, seasoning generously as the pasta soaks up flavor here. Cook the jumbo shells for around 10 minutes until they reach al dente perfection—soft yet firm enough to hold their shape. Drain them well and drizzle lightly with extra-virgin olive oil to prevent sticking and add a touch of richness.
Step 4: Prepare the Filling
In a mixing bowl, combine the chopped spinach with creamy ricotta cheese, grated pecorino, freshly grated garlic, dried oregano, lemon zest, red pepper flakes, salt, and black pepper. Mix just until everything blends together into a velvety, aromatic filling. The interplay of fresh, zesty, and savory ingredients here makes the stuffing truly memorable.
Step 5: Assemble the Dish
Spread two cups of your marinara sauce evenly over the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the ricotta-spinach mixture, filling them generously yet neatly. Then arrange the filled shells snugly in the baking dish atop the marinara, creating a lovely layered base of sauce and cheese.
Step 6: Bake to Perfection
Cover your baking dish with aluminum foil and pop it in the preheated oven. Let the shells bake for 20 minutes so the cheese filling melts gently and the flavors meld together beautifully. The foil traps moisture, ensuring the shells stay luscious and don’t dry out.
Step 7: Serve Hot and Enjoy
Once baked, remove the foil and serve the stuffed shells piping hot. Ladle some additional marinara sauce over the top, sprinkle extra pecorino cheese and chopped fresh parsley for a burst of color and fresh flavor. This finishing touch creates a picture-perfect presentation that tastes as wonderful as it looks.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
A sprinkle of freshly chopped parsley instantly brightens this dish, adding a pop of green freshness. Don’t forget an extra dusting of pecorino cheese—it delivers a salty crunch that complements the creamy filling and tangy sauce wonderfully. For a little extra oomph, a drizzle of good quality extra-virgin olive oil right before serving can elevate the flavors even more.
Side Dishes
This dish pairs beautifully with light, fresh sides like a crisp arugula salad tossed with lemon vinaigrette or a simple garlic bread to mop up every bit of that luscious marinara. Roasted vegetables like asparagus or Brussels sprouts bring a pleasant earthiness and crunch that balance the softness of the shells.
Creative Ways to Present
If you want to impress guests or add some flair, consider serving the stuffed shells individually in small ramekins layered with sauce and baked, then garnished tableside. Another fun idea is to sprinkle toasted pine nuts over the top for a subtle nutty texture. For a cozy family dinner, present it straight from the baking dish and watch everyone dig in enthusiastically.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more satisfying. Just be sure to keep the sauce and shells together to maintain that wonderful moist texture.
Freezing
This creamy spinach and ricotta stuffed shells with marinara recipe freezes beautifully. Place the assembled, unbaked shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warmed through and bubbly. Alternatively, warm a single portion in the microwave, adding a splash of marinara sauce to keep things moist. Either way, you’ll have a comforting, delicious meal ready in minutes.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out all excess moisture so your filling doesn’t become watery. Frozen spinach works well and can save prep time.
Is there a substitute for pecorino cheese?
You can swap pecorino with Parmesan cheese if needed. Parmesan has a similar salty, nutty flavor but is a bit mellower. Either option adds great depth to the filling.
Can I make this recipe vegetarian?
This recipe is naturally vegetarian, packed with cheese and spinach. To keep it strictly vegetarian, ensure your marinara sauce doesn’t contain any meat-based ingredients.
How do I prevent the shells from sticking?
Drizzling the cooked pasta shells with a little extra-virgin olive oil right after draining does wonders to keep them separate and easy to stuff.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead and stored in the fridge. This is a great way to save time on a busy day while still enjoying fresh flavors.
Final Thoughts
There’s nothing quite like the comforting warmth of a dish that feels both indulgent and nourishing, and this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe fits the bill perfectly. With its luscious filling and vibrant sauce, it’s sure to become a cherished recipe in your home. I encourage you to try it soon and share the joy of this delicious slice of Italian comfort with those you love.
Print
Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 35 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 flavorful mixture of fresh spinach, ricotta, pecorino, and aromatic seasonings, baked to bubbly perfection in marinara sauce. It’s a comforting Italian-inspired vegetarian dish perfect for a satisfying family meal.
Ingredients
For the Pasta and Filling
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water)
- 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 for taste)
- Freshly ground black pepper (several grinds)
For Assembly and 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 at the optimal temperature for baking the stuffed shells until bubbly and heated through.
- Steam Spinach: Place the 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 to a strainer, squeeze out excess water, and chop the spinach finely.
- 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 and drizzle with extra-virgin olive oil lightly 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 dish over the marinara sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to meld flavors and heat the filling through.
- 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 as garnish.
Notes
- To prevent the pasta shells from sticking after cooking, drizzle them with olive oil while still warm.
- You can prepare the filling a day ahead and refrigerate it for enhanced flavor melding.
- Ensure to squeeze out as much water as possible from the steamed spinach to avoid watery filling.
- Use fresh lemon zest and garlic to brighten the filling’s flavor profile.
- For a gluten-free option, substitute jumbo shells with gluten-free pasta shells.
