If you’re craving a comforting Italian meal that feels like a warm hug from the inside, this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is exactly what you need. Picture tender jumbo pasta shells filled with a luscious mixture of fresh spinach, creamy ricotta, and pecorino cheese, all baked under a blanket of vibrant marinara sauce. This dish perfectly balances rich, creamy textures with fresh, zesty hints of lemon and the subtle kick of red pepper flakes, making it a delightful crowd-pleaser that’s just as satisfying as it is beautiful.
Ingredients You’ll Need
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe uses simple, wholesome ingredients that come together to create a dish bursting with flavor and inviting textures. Each one plays a critical role, from the fresh spinach that brightens up the stuffing to the pecorino cheese that adds depth and saltiness.
- Jumbo pasta shells (18 to 20): These are the perfect size to hold a generous stuffing without breaking apart during cooking.
- Sea salt (for pasta water): Enhances the pasta’s natural flavor as it cooks.
- Extra-virgin olive oil (for drizzling): Prevents the shells from sticking and adds a subtle fruity richness.
- Fresh spinach (5 ounces): Provides vibrant color and a mild, earthy flavor that balances the richness of the cheese.
- Ricotta cheese (2 cups, 16 ounces): Creates the creamy, luscious base of the filling with its mild, smooth texture.
- Grated pecorino cheese (¼ cup plus extra for sprinkling): Offers a sharp, tangy bite that complements the ricotta perfectly.
- Grated garlic cloves (2): Adds aromatic depth and a gentle pungency that wakes up the entire dish.
- Dried oregano (1 teaspoon): Brings classic Italian herbaceous notes into the filling.
- Lemon zest (1 teaspoon): Injects a fresh, bright citrus twist that lifts the creamy flavors.
- Red pepper flakes (¼ teaspoon): Give a subtle heat that adds complexity without overwhelming the dish.
- Sea salt (¾ teaspoon plus more to taste): Balances all the ingredients with perfect seasoning.
- Freshly ground black pepper (several grinds): Adds a warm, spicy edge to the filling.
- Marinara sauce (2 cups plus more for serving): A rich tomato sauce base that adds acidity and sweetness to contrast the creamy filling.
- Chopped fresh parsley (for serving): A finishing touch of herbal freshness and color.
How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F. This higher temperature will help the stuffed shells bake evenly and get that wonderful bubbling finish on top. It’s important to get your oven hot right from the beginning so everything comes together perfectly.
Step 2: Steam the Spinach
Place your fresh spinach in a steamer basket above about an inch of simmering water. Cover it and allow it to steam just long enough for it to wilt—about one minute. Then, squeeze out the excess water using a strainer or your hands. Chopping the spinach finely helps it integrate smoothly into the ricotta mixture, avoiding any unwanted lumps.
Step 3: Cook the Pasta Shells
Bring a large pot of salted water to a boil and cook your jumbo shells for about 10 minutes, or until they are perfectly al dente. You want them firm enough to hold the filling without breaking. Drain and gently toss with a drizzle of extra-virgin olive oil to keep them from sticking together.
Step 4: Prepare the Filling
Mix the chopped spinach, ricotta cheese, grated pecorino, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper in a medium bowl. This combination is where the magic happens—creamy, bright, and a touch spicy all at once. Taste and adjust seasoning if needed. The filling should sing with flavor!
Step 5: Assemble the Dish
Take a 9×13-inch baking dish and spread 2 cups of marinara sauce evenly on the bottom. Carefully stuff each jumbo shell with the ricotta-spinach mixture and place them snugly in the dish over the sauce, side by side. This layering ensures every bite is coated in that rich tomato goodness during baking.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and pop it into your preheated oven. Bake for about 20 minutes to heat the filling through and let the flavors meld beautifully. If you want, you can uncover for the last few minutes to let the top get nicely golden and bubbly.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Finishing off your Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe with a sprinkle of grated pecorino cheese and freshly chopped parsley adds a lovely pop of saltiness and herbal freshness. The bright green parsley contrasts beautifully against the red sauce and cheesy shells, making every serving a feast for the eyes as well as the palate.
Side Dishes
This dish pairs wonderfully with a crisp, garlicky green salad or roasted vegetables to balance out the richness. A crusty piece of garlic bread also makes a fantastic companion—you’ll want something to scoop up that luscious marinara sauce. For a lighter touch, steamed asparagus or a lemony arugula salad works beautifully too.
Creative Ways to Present
For an impressive dinner, try serving the stuffed shells individually plated with a drizzle of extra marinara sauce in wide, shallow dishes. You could also sprinkle with toasted pine nuts or a few red pepper flakes for some crunch and extra zing. Alternatively, bake them in individual ramekins for a charming, personal-sized serving presentation—great for entertaining!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe to an airtight container. Stored in the refrigerator, they should stay fresh for up to 3 days. The flavors often deepen overnight, making your leftovers just as tasty as the first time around!
Freezing
This recipe freezes beautifully if you want to prepare it in advance. Arrange the stuffed shells in a freezer-safe dish, cover tightly with foil or a lid, and freeze. They will keep well for up to 2 months. To bake from frozen, thaw overnight in the refrigerator and then bake as usual.
Reheating
To reheat, place the stuffed shells in an oven-safe dish and cover with foil to prevent drying out. Warm in a 350°F oven for about 20 minutes, until heated through. Alternatively, microwave individual portions on medium power, covering loosely, stirring halfway if possible for even heating.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Absolutely! Just be sure to thaw and squeeze out all excess moisture from the frozen spinach before mixing it with the ricotta to avoid sogginess in the filling.
Is there a substitute for pecorino cheese if I can’t find it?
Yes! Parmesan cheese is a great stand-in that also adds a salty, nutty depth. It won’t be quite as sharp but will maintain the essence of the filling’s flavor.
Can I prepare the stuffed shells entirely ahead of time?
You can assemble the shells, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How spicy is this dish with red pepper flakes?
With only a quarter teaspoon in the filling, the heat is very mild—just a subtle warmth to balance the creamy and tangy flavors. You can always adjust the amount up or down based on your spice preference.
What type of marinara sauce works best?
Use your favorite marinara, homemade or store-bought, ideally one with fresh, ripe tomatoes and balanced seasoning. A sauce with a bit of sweetness and herbaceous notes complements the filling beautifully.
Final Thoughts
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is a truly special dish to add to your repertoire. It’s comforting, flavorful, and simple enough for weeknight dinners yet elegant enough to impress guests. I can’t wait for you to try it and enjoy the warm, creamy goodness that makes every bite so memorable.
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 Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Spinach and Ricotta Stuffed Shells with Marinara is a comforting Italian-inspired baked pasta dish featuring jumbo shells filled with a delicious mixture of steamed spinach, ricotta, pecorino cheese, garlic, and spices. Baked with marinara sauce until bubbly and golden, this hearty meal is perfect for family dinners and easy entertaining.
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 ensure it is ready for baking the stuffed shells to a bubbly perfection.
- Steam Spinach: Place 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, and finely chop the spinach.
- 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 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 until well combined.
- Assemble Dish: Spread 2 cups of marinara sauce evenly at the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the spinach and ricotta filling and arrange the shells snugly in the baking dish over the 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 oven and serve hot, topped with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley as garnish.
Notes
- For best results, squeeze out as much water as possible from the spinach to avoid watery filling.
- You can substitute pecorino cheese with Parmesan if preferred.
- Ensure pasta shells are not overcooked to prevent them from breaking during stuffing.
- Covering with foil while baking helps keep the shells moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
