If you’re craving a dish that’s comforting, cheesy, and packed with vibrant flavors, you’re in for a treat with this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. It’s the kind of meal that feels like a warm hug on a plate, blending tender pasta shells with a luscious ricotta and spinach filling, all nestled in a fragrant marinara sauce. This recipe is perfect for family dinners or when you want to impress guests with something that looks elegant but is surprisingly easy to make.
Ingredients You’ll Need
These ingredients are thoughtfully chosen for their freshness and ability to bring out the best in each component of the dish. From the hearty pasta shells to the tangy pecorino and lively lemon zest, every item has a role in creating the perfect harmony of taste, texture, and color.
- 18 to 20 jumbo pasta shells: The perfect sized shells to hold a generous amount of filling without bursting.
- Sea salt (for pasta water): Enhances the pasta’s natural flavor during cooking.
- Extra-virgin olive oil (for drizzling): Keeps the cooked shells from sticking together and adds a subtle richness.
- 5 ounces fresh spinach: Provides vibrant color and fresh earthiness, plus it wilts beautifully when steamed.
- 2 cups ricotta cheese (16 ounces): The creamy base of the filling, giving a smooth and mild taste.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Adds a salty, nutty depth that complements the ricotta perfectly.
- 2 garlic cloves (grated): Infuses the filling with aromatic warmth and subtle pungency.
- 1 teaspoon dried oregano: Brings a touch of herbal brightness to balance the richness.
- 1 teaspoon lemon zest: Injects a refreshing citrus zing that lifts the entire dish.
- ¼ teaspoon red pepper flakes: Offers a gentle heat that excites the palate without overpowering.
- ¾ teaspoon sea salt (plus more for taste): Essential to season the filling just right.
- Freshly ground black pepper (several grinds): Adds a final layer of spice and complexity.
- 2 cups marinara sauce (plus more for serving): Provides a rich, tangy tomato base that coats and bakes beautifully around the shells.
- Chopped fresh parsley (for serving): A fresh, herbaceous note that brightens the finished dish.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Oven
Get your oven ready by preheating it to 425°F. This high temperature is key for bubbling the marinara sauce just right and baking the shells to a mouthwatering finish.
Step 2: Steam Spinach
Place the fresh spinach in a steamer basket set over simmering water and cover it. Let it steam for about one minute until it’s tender and wilted. After steaming, transfer it to a strainer and squeeze out every drop of excess water to avoid soggy filling. Then chop it finely for easy stuffing.
Step 3: Cook Pasta Shells
Bring a large pot of well-salted water to a rolling boil. Drop in the jumbo pasta shells and cook them about 10 minutes until just al dente — tender but still firm enough to hold the filling. Drain the shells carefully and drizzle them lightly with extra-virgin olive oil to prevent them from sticking together while you prepare the filling.
Step 4: 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 everything gently but thoroughly until you have a uniform, creamy filling bursting with flavor.
Step 5: Assemble the Dish
Spread 2 cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish, creating a flavorful base. Then, one by one, stuff each jumbo shell with the ricotta-spinach filling and nestle them snugly in the baking dish on top of the sauce. This close arrangement helps the shells stay moist and soak up the tomato sauce as they bake.
Step 6: Bake
Cover the baking dish with aluminum foil and slide it into the oven. Bake for 20 minutes, allowing the flavors to meld harmoniously and the filling to become luxuriously warm. The foil keeps moisture locked in, ensuring the shells stay creamy and tender inside.
Step 7: Serve
Remove the foil and serve your Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe piping hot. Garnish them with a generous spoonful of extra marinara sauce, a sprinkling of pecorino cheese, and bright, chopped fresh parsley to add that final touch of freshness and color.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Fresh parsley is a simple but essential garnish that brings a pop of green and herbaceous aroma. A little extra pecorino cheese on top adds saltiness and a lightly crunchy texture, while a drizzle of good quality olive oil can give a silky glossy finish. Feel free to sprinkle some crushed red pepper flakes for a bit of heat.
Side Dishes
This dish pairs beautifully with crisp, refreshing salads like arugula tossed with lemon vinaigrette or a simple Caesar salad. For something warm, roasted vegetables such as asparagus or zucchini complement the richness without overpowering it. Garlic bread or a crusty baguette is also perfect for sopping up any extra marinara sauce left on the plate.
Creative Ways to Present
For a fun twist, serve the stuffed shells individually on mini plates, topped with a small basil leaf for elegance. Alternatively, bake them in individual ramekins for personalized portions, making it perfect for dinner parties or cozy family meals. Layer some mozzarella on top before baking to create a bubbly cheesy crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stuffed shells into an airtight container and refrigerate for up to 3 days. The flavors continue to deepen over time, making the next day’s meal even better. Just be sure to keep the shells moist by adding a little extra marinara before storing.
Freezing
This recipe freezes exceptionally well. Assemble and bake as usual, then allow to cool completely before wrapping tightly with foil and placing in a freezer-safe bag or container. You can also freeze the unbaked assembled dish for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, cover the stuffed shells with foil and bake at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions on medium power for 2 to 3 minutes, adding a splash of marinara sauce to maintain moisture and prevent drying out.
FAQs
Can I use frozen spinach instead of fresh in this recipe?
Yes, you can substitute frozen spinach, but be sure to thaw it fully and squeeze out all excess water to keep the filling from becoming watery. Fresh spinach gives a brighter color and fresher flavor but frozen works well in a pinch.
Is there a vegetarian option for the marinara sauce?
Absolutely! Most traditional marinara sauces are vegetarian as they are tomato-based with herbs and garlic. Just double-check the ingredients to avoid any added meat broths or cheeses made with animal rennet.
Can I prepare the filling in advance?
Definitely! The filling can be made up to a day ahead and stored in the refrigerator. This not only saves time on the day of cooking but also allows the flavors to meld beautifully for an even tastier result.
What can I substitute for ricotta if I don’t have any?
Cottage cheese works as a decent substitute, especially when blended for a smoother consistency. For a richer alternative, cream cheese or mascarpone can be used, but they will alter the final texture slightly.
How do I prevent the pasta shells from sticking together?
Drizzling cooked shells with a little extra-virgin olive oil right after draining them is the best way to keep them separate and flexible enough to fill without tearing. Gently stirring when draining also helps.
Final Thoughts
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is a comforting classic that delivers every time. It’s rich, flavorful, and satisfying, with an easy preparation process that makes it perfect for busy weeknights or leisurely weekend dinners. Give it a try and watch how this dish quickly becomes a beloved favorite in your household too!
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
A delicious and comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy mixture of spinach, ricotta, and pecorino cheeses, baked in a flavorful marinara sauce. This recipe offers a perfect balance of freshness and richness, making it an ideal meal for family dinners or special occasions.
Ingredients
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)
Other
- 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 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
- For best results, gently squeeze excess water from the spinach to prevent the filling from becoming watery.
- Use freshly grated garlic for a more vibrant flavor in the filling.
- Feel free to substitute pecorino cheese with Parmesan if preferred.
- Let the stuffed shells rest for a few minutes after baking to set before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven to maintain moisture.
