If you are a fan of comforting Italian classics, you are going to be utterly delighted by this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. Picture tender jumbo pasta shells lovingly filled with a luscious blend of ricotta cheese, fresh spinach, and bright seasonings, all swaddled in rich marinara sauce. This dish offers a heavenly balance of creamy, cheesy goodness with the fresh, vibrant flavors of spinach and a touch of spice. It’s perfect for sharing with loved ones or enjoying as a cozy solo indulgence. Let’s dive into how to create this culinary gem that will quickly become your go-to for a satisfying weeknight dinner or special occasion.
Ingredients You’ll Need
Each ingredient in this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe has a purpose, from texture to flavor, ensuring every bite is just right without any fuss.
- 18 to 20 jumbo pasta shells: These large shells are perfect for stuffing and hold the delicious filling beautifully.
- Sea salt (for pasta water): Seasoning the boiling water enhances the pasta’s flavor from the inside out.
- Extra-virgin olive oil (for drizzling): A light drizzle keeps the shells from sticking and adds a subtle fruity note.
- 5 ounces fresh spinach: Fresh spinach adds a vibrant green color and an earthy freshness to the filling.
- 2 cups ricotta cheese (16 ounces): Creamy and mild, ricotta is the heart of the filling, giving it wonderful richness.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Pecorino lends a salty, nutty kick that balances the mild ricotta beautifully.
- 2 garlic cloves (grated): Garlic adds warmth and depth, brightening the flavor of the filling.
- 1 teaspoon dried oregano: This classic herb infuses the dish with that unmistakable Italian aroma.
- 1 teaspoon lemon zest: A little zest refreshes the filling with a burst of citrusy brightness.
- ¼ teaspoon red pepper flakes: Just enough heat to awaken the palate without overpowering the other ingredients.
- ¾ teaspoon sea salt (plus more for taste): Essential for seasoning the filling perfectly.
- Freshly ground black pepper (several grinds): Adds a subtle spicy note and complexity.
- 2 cups marinara sauce (plus more for serving): A rich, tangy marinara ties the whole dish together with classic Italian flavor.
- Chopped fresh parsley (for serving): Parsley provides a fresh, herbaceous finish and a pop of color.
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 high temperature is just right for baking the stuffed shells to a bubbly, golden perfection where the filling gets warm and the marinara sauce thickens slightly.
Step 2: Steam Spinach
Fresh spinach needs only a quick steam to wilt and soften—about 1 minute will do the trick. Once wilted, squeeze out any excess water to avoid sogginess in your filling, then chop it finely to distribute its bright, fresh flavor evenly.
Step 3: Cook Pasta Shells
Bring a large pot of salted water to a rolling boil and cook your jumbo pasta shells for about 10 minutes until they are al dente, meaning cooked but still with a slight bite. Drain them well, then drizzle with extra-virgin olive oil to prevent them from sticking together as they cool.
Step 4: Prepare Filling
In a medium bowl, combine the chopped spinach, creamy ricotta, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix everything thoroughly until you have a luscious, harmonious filling bursting with flavors.
Step 5: Assemble Dish
Spread 2 cups of your marinara sauce evenly on the bottom of a 9×13-inch baking dish. Carefully spoon the spinach and ricotta mixture into each cooked shell and nestle them snugly over the sauce. This arrangement ensures every bite gets a perfect balance of sauce and filling.
Step 6: Bake
Cover your baking dish tightly with aluminum foil to keep the moisture in and bake for 20 minutes. This step warms the shells through, melds the flavors, and invites the cheese and marinara sauce to marry beautifully.
Step 7: Serve
Remove the foil and serve your Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe piping hot. Don’t forget to drizzle more marinara sauce on top, and sprinkle with extra pecorino cheese and freshly chopped parsley for that irresistible finishing touch.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
A sprinkle of freshly grated pecorino cheese and chopped parsley brightens the dish and adds a touch of freshness that complements the creamy filling perfectly. If you want a bit of extra zing, a few flakes of crushed red pepper can add gentle heat.
Side Dishes
Serve your stuffed shells alongside a crisp green salad tossed with lemon vinaigrette for a refreshing contrast. Garlic bread or warm, crusty Italian bread is also ideal for mopping up every last bit of that delicious marinara sauce.
Creative Ways to Present
For dinner parties, serve the stuffed shells individually on pretty plates with a drizzle of extra marinara and a basil leaf for garnish. You could also turn this classic into a layered casserole by adding more sauce and cheese on top for a baked pasta dish everyone will swoon over.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The dish will keep beautifully for up to 3 days, making it perfect for easy lunches or dinners the next day.
Freezing
You can freeze assembled, unbaked stuffed shells by covering the baking dish tightly with plastic wrap and foil. They’ll keep in the freezer for up to 2 months. When ready, bake them straight from frozen—just add extra baking time and cover with foil initially to prevent drying.
Reheating
Reheat leftovers gently in the oven at 350°F covered with foil to keep them moist, or pop individual servings in the microwave. Make sure to add a bit of extra marinara sauce before reheating to keep the dish luscious and saucy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw it completely and squeeze out all excess moisture before mixing it into the filling to avoid a watery texture.
Is there a substitute for ricotta cheese?
Yes, you can swap ricotta for cottage cheese blended until smooth or even a mixture of cream cheese and sour cream for a similar creamy effect.
Can I prepare this dish vegan or dairy-free?
For a vegan version, use plant-based ricotta alternatives, skip the pecorino, and ensure your marinara sauce doesn’t contain any animal products. Nutritional yeast adds cheesy flavor as a topping.
How can I make the filling spicier?
Add more red pepper flakes or a dash of cayenne pepper to the filling. Fresh chopped jalapeño incorporated into the mix can also give it a lively kick.
What type of marinara sauce works best?
Use a robust, flavorful marinara sauce made from ripe tomatoes and aromatic herbs—homemade or a high-quality store-bought variety will both work wonderfully here.
Final Thoughts
I truly hope you give this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe a go because it’s one of those dishes that feels like a warm hug on a plate. Its simple ingredients transform into an extraordinary meal that’s sure to bring smiles around your table. Whether weeknight dinner or special occasion, it delivers comfort and joy every time.
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
Creamy Spinach and Ricotta Stuffed Shells baked in a rich marinara sauce, featuring tender jumbo pasta shells filled with a flavorful mixture of fresh spinach, ricotta, pecorino cheese, and aromatic seasonings. This comforting Italian-inspired casserole is perfect for a satisfying family meal.
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)
Sauce and Garnish
- 2 cups marinara sauce (plus more for serving)
- Chopped fresh parsley (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the stuffed shells until bubbly and perfectly cooked.
- 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, then chop finely.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 10 minutes until al dente. Drain the shells and drizzle lightly with extra-virgin olive oil to prevent sticking.
- Prepare Filling: In a medium bowl, combine chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix well until fully 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, then arrange the shells snugly in the baking dish atop the marinara sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow 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, a sprinkle of pecorino cheese, and chopped fresh parsley for garnish.
Notes
- Ensure to squeeze out as much water as possible from the spinach after steaming to prevent watery filling.
- If desired, you can add shredded mozzarella cheese on top before baking for a cheesy crust.
- The use of aluminum foil during baking helps retain moisture and keeps the filling creamy.
- Jumbo pasta shells can be found in most grocery stores; substitute with large manicotti pasta if unavailable.
- Use freshly grated garlic and lemon zest for the most vibrant flavor.
