If you’re looking for a comforting and impressively delicious dish to share with family or friends, the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is an absolute winner. This dish brings together tender jumbo pasta shells filled with a luscious blend of ricotta, fresh spinach, aromatic herbs, and a hint of zest, all baked in a rich marinara sauce that bubbles with savory goodness. Every bite delivers a harmonious balance of creamy texture and vibrant flavors that make it feel like a warm, homemade hug on a plate.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each contributing to the creamy texture, bright flavors, or hearty depth that make the dish so irresistible. Having these on hand will make your cooking process seamless and joyful.
- Jumbo pasta shells (18 to 20): Perfect sized for holding the rich spinach and ricotta filling.
- Sea salt (for pasta water): Enhances the pasta’s flavor as it cooks.
- Extra-virgin olive oil (for drizzling): Prevents sticking and adds a subtle fruitiness.
- Fresh spinach (5 ounces): Provides a tender element and vibrant color to the filling.
- Ricotta cheese (2 cups): The creamy base that makes the filling luxuriously smooth.
- Grated pecorino cheese (¼ cup plus extra for sprinkling): Adds a salty, nutty dimension that brightens the dish.
- Garlic cloves (2, grated): Infuses a warm, aromatic punch.
- Dried oregano (1 teaspoon): Brings an earthy, Italian herb flavor.
- Lemon zest (1 teaspoon): Adds a refreshing and lively brightness to the filling.
- Red pepper flakes (¼ teaspoon): Offers just a hint of gentle heat to balance the creaminess.
- Sea salt (¾ teaspoon, plus more to taste): Perfectly seasons every layer of flavor.
- Freshly ground black pepper: Provides subtle spice and aroma.
- Marinara sauce (2 cups plus extra for serving): Rich and tangy, it’s the perfect sauce to bake and serve alongside.
- Chopped fresh parsley (for serving): Adds a pop of fresh green and mild herbal notes to finish.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat the Oven
First things first, get your oven ready by preheating it to 425°F. Having it at the ideal temperature ahead of time ensures that your stuffed shells will bake evenly and come out perfectly bubbly and golden on top.
Step 2: Steam the Spinach
Place your fresh spinach in a steamer basket over simmering water, then cover and steam for about one minute, just until wilted. This quick step helps the spinach maintain its vibrant green color. Once steamed, transfer the spinach to a strainer to squeeze out any excess moisture and chop it finely—this prevents the filling from becoming watery and keeps the texture just right.
Step 3: Cook the Pasta Shells
Bring a large pot of water to a boil and add a generous pinch of sea salt to flavor the shells from within. Cook the jumbo pasta shells for around ten minutes until al dente, which means they will hold their shape well during baking but won’t be too firm to bite. Drain them carefully and give a light drizzle of extra-virgin olive oil to keep them from sticking together—a small but important detail.
Step 4: Prepare the Filling
In a medium-sized bowl, combine the chopped spinach, creamy ricotta cheese, a good sprinkle of grated pecorino, fragrant grated garlic, dried oregano, fresh lemon zest, a dash of red pepper flakes, sea salt, and freshly ground black pepper. Mix everything together gently yet thoroughly to make sure every shell gets a luscious filling packed full of flavor.
Step 5: Assemble the Dish
Spread two cups of your homemade or store-bought marinara sauce evenly across the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the spinach and ricotta filling, then nestle the shells snugly into the dish atop the marinara layer. This creates a beautiful bed of sauce that will keep the shells moist and flavorful as they bake.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and place it in your preheated oven. Bake for 20 minutes, allowing the shells to heat through and the filling to meld with the warm marinara sauce. This step is where all the flavors harmonize, resulting in a warm, comforting dish that brings Italian-inspired magic to your table.
Step 7: Serve and Garnish
Once you pull the dish out of the oven, serve those stuffed shells hot, topped with extra marinara sauce and a sprinkle of pecorino cheese. Finish it off with a scattering of freshly chopped parsley for a touch of freshness and a lovely visual contrast. It’s absolutely irresistible!
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Simple garnishes elevate this dish beautifully. Freshly chopped parsley adds an inviting pop of color and mild herbal notes, while extra pecorino cheese brings a sharp, salty kick. If you like a little extra zing, a drizzle of good-quality olive oil finishes the dish with shine and richness.
Side Dishes
The creamy richness of the stuffed shells pairs wonderfully with crisp green salads like arugula or mixed greens dressed with lemon vinaigrette. Garlic bread or a crunchy baguette offers a satisfying crunch and is perfect for mopping up any extra marinara sauce left on the plate.
Creative Ways to Present
For a special occasion, serve these shells in individual mini baking dishes or colorful ramekins for a charming personal touch. You can also layer the shells in a deep ceramic dish surrounded by fresh herbs or edible flowers for a stunning centerpiece. Adding a sprinkle of toasted pine nuts on top before baking adds a delightful textural contrast that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, allow the dish to cool completely, then cover tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to three days. The flavors often deepen overnight, making the next-day meal even more satisfying.
Freezing
To freeze the stuffed shells, assemble them as usual in a freezer-safe dish but do not bake. Wrap the dish securely with foil and plastic wrap, then freeze for up to two months. When ready to enjoy, bake from frozen, covered, with a bit of extra time added to ensure the shells heat through.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, for about 20 minutes or until heated through and bubbling. You can also microwave single servings, covered, for a couple of minutes, stirring halfway, but the oven method keeps the shells perfect and prevents drying out.
FAQs
Can I use frozen spinach instead of fresh for the filling?
Absolutely! Just be sure to thaw and thoroughly squeeze out excess water from the frozen spinach so the filling doesn’t become watery. Fresh spinach, however, offers a brighter flavor and texture.
Is ricotta cheese the best choice for the filling?
Ricotta is ideal for its creamy texture and mild flavor that pairs perfectly with spinach and herbs. You can experiment with part cottage cheese or even cream cheese for variations, but ricotta keeps the classic balance just right.
Can I prepare this dish ahead of time before baking?
Yes, you can assemble the stuffed shells in the baking dish and refrigerate them covered for up to 24 hours before baking. This makes it a fantastic option for meal prepping or entertaining.
What type of marinara sauce works best?
Using a high-quality marinara sauce, either store-bought or homemade, with bright tomato flavors and balanced seasoning, really lifts this dish. Avoid overly sweet or bland sauces to keep the flavors vibrant.
How spicy is the dish with the red pepper flakes?
The ¼ teaspoon of red pepper flakes provides just a gentle warmth that complements the creamy filling without overpowering it. You can adjust the amount to suit your taste or omit entirely for a milder dish.
Final Thoughts
Making the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is like inviting a piece of Italian comfort into your kitchen. From the first bite to the last, this dish wraps you in creamy, cheesy goodness with bursts of fresh herbs and tangy tomato sauce. I wholeheartedly encourage you to try this recipe — it’s perfect for family dinners, special gatherings, or whenever you want to treat yourself to something truly comforting and memorable.
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Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Spinach and Ricotta Stuffed Shells baked in a rich marinara sauce, combining tender jumbo pasta shells filled with a flavorful mix of fresh spinach, ricotta, pecorino cheese, and aromatic seasonings. This comforting Italian-inspired dish is perfect for a cozy dinner and serves four generously.
Ingredients
For the Pasta
- 18 to 20 jumbo pasta shells
- Sea salt (for pasta water)
- Extra-virgin olive oil (for drizzling)
For the 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 Assembly
- 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 the filling from becoming watery.
- Use freshly grated garlic for the best flavor in the filling.
- Drizzling cooked shells with olive oil helps prevent them from sticking together before stuffing.
- Covering the dish with foil while baking keeps the shells moist and prevents the tops from drying out.
- Feel free to use a homemade marinara sauce for a more authentic taste or your favorite store-bought version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
