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
Scale
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.
