Description
This Creamy Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a luscious mixture of steamed spinach, ricotta, and pecorino cheese, all baked in a flavorful marinara sauce. Perfectly baked to bubbly perfection, this comforting Italian-inspired dish is easy to prepare and ideal for a family dinner or special occasion.
Ingredients
Scale
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)
Other Ingredients
- 2 cups marinara sauce (plus more for serving)
- Chopped fresh parsley (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the stuffed shells to bubbly perfection.
- Steam Spinach: Place 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. Transfer to a strainer, squeeze out excess water, and chop spinach 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 the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix until well combined.
- Assemble Dish: Spread 2 cups of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell carefully 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 to meld the flavors and heat the filling through.
- Serve: Remove from the oven and serve the stuffed shells hot. Top with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley as garnish.
Notes
- Be careful not to overcook the pasta shells; they should be al dente to prevent them from becoming mushy when baked.
- Squeezing out excess water from the spinach is important to avoid a watery filling.
- Feel free to substitute pecorino cheese with Parmesan if preferred.
- You can prepare the filling in advance and refrigerate before stuffing the shells for easier assembly.
- For a spicier kick, increase the red pepper flakes slightly.
