If you are craving a warm, comforting Italian meal that feels like a big hug from the inside, then you have to try this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. It’s a delightful blend of tender jumbo pasta shells generously filled with a velvety mixture of ricotta, fresh spinach, and aromatic herbs all baked in a rich, savory marinara sauce. Each bite melts in your mouth with layers of creamy goodness and just the right touch of brightness from lemon zest and a hint of spice. This dish is perfect for cozy dinners that impress yet feel completely homey and satisfying.
Ingredients You’ll Need
These ingredients are straightforward but crucial, each bringing its own magic to the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. From the fresh spinach adding vibrant color and nutrients, to the creamy ricotta that defines the heart of the filling, every element works together harmoniously to create that unforgettable flavor and texture.
- 18 to 20 jumbo pasta shells: Perfect for holding the rich filling without falling apart.
- Sea salt (for pasta water): Enhances the flavor of the shells as they cook.
- Extra-virgin olive oil (for drizzling): Prevents the shells from sticking and adds a fruity richness.
- 5 ounces fresh spinach: Adds freshness and a lovely green color to the filling.
- 2 cups ricotta cheese (16 ounces): The creamy base that makes the filling luscious and soft.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Adds a salty, sharp bite that elevates the filling.
- 2 garlic cloves (grated): Infuses the filling with subtle aromatic depth.
- 1 teaspoon dried oregano: Provides warm, earthy herbal notes.
- 1 teaspoon lemon zest: Brightens the filling with a fresh citrus hint.
- ¼ teaspoon red pepper flakes: Adds a gentle kick of heat to balance the creaminess.
- ¾ teaspoon sea salt (plus more for taste): Essential for seasoning every layer.
- Freshly ground black pepper (several grinds): Adds a fresh spicy note to the filling.
- 2 cups marinara sauce (plus more for serving): The flavorful tomato sauce that keeps everything moist and delicious.
- Chopped fresh parsley (for serving): Offers a bright, herbaceous finishing touch.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Oven
Start by preheating your oven to 425°F. This step is key because it ensures your stuffed shells will bake evenly, reaching that perfect bubbly, golden finish while the filling warms through.
Step 2: Steam Spinach
Place fresh spinach in a steamer basket over simmering water and cover it for about 1 minute until it wilts just enough. Then transfer the spinach to a strainer and squeeze out all the excess water before chopping finely. This removes any unwanted moisture and keeps your filling creamy, not watery.
Step 3: Cook Pasta Shells
Bring a large pot of salted water to a rolling boil, then add the jumbo pasta shells. Cook for around 10 minutes until they are al dente – tender but still holding their shape. Drain the shells carefully and drizzle them lightly with extra-virgin olive oil to prevent sticking, so they’re all ready to take on the flavorful filling.
Step 4: Prepare Filling
In a medium bowl, combine the finely chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix everything until smooth and well blended. This creates the creamy, flavorful stuffing that makes this recipe unforgettable.
Step 5: Assemble Dish
Spread 2 cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Then carefully stuff each cooked shell with the spinach and ricotta filling, making sure to fill them generously. Arrange the filled shells snugly atop the marinara sauce so they bake evenly and absorb all those delicious juices.
Step 6: Bake
Cover the baking dish tightly with aluminum foil and pop it into your preheated oven. Bake for 20 minutes, allowing the flavors to meld beautifully and the cheese filling to heat through completely. This baking step completes the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe, turning it into a warm, inviting meal.
Step 7: Serve
Once baked, remove the foil and serve the shells hot. Spoon additional marinara sauce over the top and finish with an extra sprinkle of pecorino cheese and freshly chopped parsley for a pop of color and fresh flavor. You’re ready to enjoy a dish that’s bursting with creamy, herby, and tangy goodness.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Adding a sprinkle of grated pecorino and fresh parsley not only enhances the visual appeal but also adds layers of flavor and freshness. A drizzle of high-quality extra-virgin olive oil or a few red pepper flakes on top can bring an exciting finishing touch to your plate.
Side Dishes
Pairing this dish with a crisp green salad dressed lightly with lemon vinaigrette balances the richness perfectly. Garlic bread or a crusty baguette is also an excellent companion to mop up that luscious marinara sauce, rounding out the meal beautifully.
Creative Ways to Present
For a crowd-pleasing presentation, arrange the stuffed shells in a colorful ceramic dish and garnish with an abundance of fresh herbs. You can sprinkle toasted pine nuts on top for texture or present individual servings in mini ramekins for a charming, personal touch at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe should be cooled completely before storing. Transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually develop nicely overnight, making it a perfect next-day meal.
Freezing
This recipe freezes beautifully. Assemble the shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When you’re ready to enjoy, bake from frozen, extending the baking time slightly and keeping it covered until heated through.
Reheating
Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until warmed through. You can also microwave individual servings covered to retain moisture, but baking keeps that baked-shell quality intact. Add a little extra marinara sauce if it seems dry.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out all the excess water before mixing it into the filling so you maintain that creamy texture without excess moisture.
Is there a substitute for ricotta cheese?
While ricotta is key for the classic texture, you could substitute it with cottage cheese blended until smooth or even cream cheese for a richer, denser filling. Keep in mind this may slightly change the flavor and consistency.
How spicy is this dish with red pepper flakes?
The ¼ teaspoon of red pepper flakes adds just a gentle warmth, not overpowering heat. You can always adjust it to suit your spice preference, adding less or skipping entirely for a milder version.
Can I make this recipe vegan?
Yes, you can! Substitute ricotta with a tofu-based or cashew-based vegan cheese, and use a marinara sauce that’s free from any animal products. Just be mindful of adjusting seasonings to keep it flavorful.
What type of marinara sauce works best?
A simple, well-seasoned marinara made from ripe tomatoes, garlic, and herbs works best. You can use store-bought if it’s good quality or homemade if you want full control over the flavor profile.
Final Thoughts
You honestly cannot go wrong with this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. It brings together comfort and elegance in one delicious, cozy dish. Whether you’re cooking for family, friends, or your own happy soul, this recipe delivers every time. So grab those jumbo shells, whip up this filling, and prepare for some serious compliments and a happy tummy.
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
Creamy Spinach and Ricotta Stuffed Shells with Marinara is a delightful Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a luscious mixture of sautéed spinach, ricotta, pecorino cheese, and aromatic seasonings. Baked to perfection in marinara sauce, this comforting meal offers a rich, cheesy flavor balanced with a hint of lemon zest and red pepper flakes, perfect for a family dinner or special occasion.
Ingredients
Pasta Shells
- 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)
Sauce & Garnish
- 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
- Be sure to squeeze out as much water as possible from the steamed spinach to prevent a watery filling.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Use freshly grated pecorino cheese for the best flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered with foil.
- For a lower fat version, use part-skim ricotta cheese.
