If you’re looking for a comforting, crowd-pleasing meal that balances rich creaminess with fresh, vibrant flavors, this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is an absolute winner. Picture tender jumbo pasta shells lovingly filled with a luscious blend of ricotta cheese, fresh spinach, garlic, and just the right touch of spice, all nestled in a bed of tangy marinara sauce. It’s a perfect harmony of textures and tastes that will have you reaching for seconds, and maybe even thirds, every time.
Ingredients You’ll Need
Getting started with this dish is a breeze because the ingredients are simple yet powerful in creating that perfect balance of flavor and texture. Each component plays a crucial role, from the tender pasta shells that hold the creamy filling, to the fresh spinach that adds a pop of color and earthiness.
- 18 to 20 jumbo pasta shells: Large shells are perfect for stuffing and holding all that creamy filling inside.
- Sea salt (for pasta water): Enhances the pasta’s flavor during cooking—don’t skimp on this step!
- Extra-virgin olive oil (for drizzling): A little drizzle prevents shells from sticking and adds a subtle fruity richness.
- 5 ounces fresh spinach: Provides a fresh, slightly earthy taste and vibrant green color that brightens the dish.
- 2 cups ricotta cheese (16 ounces): The creamy heart of the filling that lends a luscious texture and mild flavor.
- ¼ cup grated pecorino cheese (plus more for sprinkling): Adds a salty, nutty punch that complements the ricotta perfectly.
- 2 garlic cloves (grated): Infuses the filling with subtle warmth and aromatic depth.
- 1 teaspoon dried oregano: Brings a classic Italian herbaceous note that ties the filling and sauce together.
- 1 teaspoon lemon zest: Brightens the filling with a fresh citrus kick, balancing the richness.
- ¼ teaspoon red pepper flakes: Adds a gentle hint of heat that elevates the entire flavor profile.
- ¾ teaspoon sea salt (plus more for taste): Seasoning is key to making the filling pop with flavor.
- Freshly ground black pepper (several grinds): Adds just the right touch of spiciness and depth.
- 2 cups marinara sauce (plus more for serving): The bright, tangy base that complements the creamy filling wonderfully.
- Chopped fresh parsley (for serving): Provides a pop of green and fresh herbal flavor as a finishing touch.
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 ensures that the shells bake evenly and that the marinara gets nice and bubbly while keeping the filling creamy inside.
Step 2: Steam Spinach
Place your fresh spinach in a steamer basket over simmering water and cover it for about 1 minute until just wilted. This quick steaming keeps the spinach vibrant green and tender without losing its nutrients. Once done, squeeze out as much moisture as possible—this step prevents the filling from getting watery.
Step 3: Cook Pasta Shells
Bring a large pot of salted water to a rolling boil, then add the jumbo pasta shells. Cook them for about 10 minutes until they reach that perfect al dente texture — tender but still holding their shape. Drain and immediately drizzle with extra-virgin olive oil to keep the shells from sticking together while you prepare the filling.
Step 4: Prepare Filling
In a medium-sized bowl, combine the finely chopped spinach with ricotta cheese, grated pecorino, freshly grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Mix everything together until it’s thoroughly combined, resulting in a luscious, flavorful filling that’s bursting with brightness and just the right hint of spice.
Step 5: Assemble Dish
Spread 2 cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Then carefully stuff each cooked pasta shell with the creamy spinach-ricotta mixture. Arrange the stuffed shells snugly in the baking dish on top of the marinara, creating a cozy nest for baking.
Step 6: Bake
Cover your baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld beautifully and the filling to heat through without drying out.
Step 7: Serve
After baking, remove the foil and serve your Creamy Spinach and Ricotta Stuffed Shells with an extra spoonful of marinara on top, a sprinkle of grated pecorino cheese, and freshly chopped parsley. This finishing touch adds the perfect balance of savory, fresh, and tangy notes.
How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Garnishes
Fresh parsley is a natural choice, offering a vibrant green pop and fresh herbal brightness. For an extra indulgent touch, sprinkle some additional pecorino cheese or a light drizzle of good-quality olive oil. If you like a little heat, a pinch of red pepper flakes on top works wonders.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the richness of the shells. Garlic bread or a warm baguette makes for a perfect side to soak up all the delicious marinara sauce as well.
Creative Ways to Present
To impress your guests, serve the stuffed shells individually on shallow plates, garnished with extra herbs and cheese, alongside small dipping bowls of marinara. Alternatively, serve it straight from the baking dish family-style to keep that warm, homey vibe that makes this dish feel like a big comforting hug.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more delicious.
Freezing
This recipe freezes wonderfully. Assemble the stuffed shells in a freezer-safe dish but don’t bake them. Cover tightly with plastic wrap and foil before freezing. When you’re ready, bake them straight from frozen, just add extra baking time to ensure they’re heated through.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, for about 15-20 minutes until warmed completely. You can also microwave individual servings, just add a splash of marinara sauce and cover to keep the moisture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out all excess water to avoid a soggy filling. Fresh spinach gives a brighter flavor and better texture, though.
What’s the best cheese to use if I can’t find pecorino?
Parmigiano-Reggiano is a great substitute and will deliver a similar salty, nutty bite that complements the ricotta beautifully.
Can I make this dish vegetarian?
This recipe is already vegetarian-friendly since it uses no meat. To keep it truly vegetarian, just verify that your marinara sauce contains no meat-based ingredients.
How spicy is this recipe?
The red pepper flakes add just a gentle hint of heat, enough to give it a subtle kick without overpowering the dish. You can always adjust the amount to suit your level of spice tolerance.
Is this recipe suitable for meal prepping?
Absolutely! Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is ideal for meal prep. Prepare ahead and refrigerate or freeze, then bake or reheat when you’re ready for a comforting homemade meal.
Final Thoughts
This Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe has truly become a beloved favorite whenever I want to share something both elegant and cozy. It’s the kind of dish that feels special but is surprisingly straightforward to make, perfect for family dinners or impressing friends. Go ahead and give it a try—you might just find yourself adding it to your regular dinner rotation!
Print
Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a luscious mixture of ricotta, fresh spinach, pecorino cheese, and aromatic seasonings. Baked to bubbly perfection in marinara sauce and garnished with fresh parsley, this recipe makes a satisfying vegetarian meal perfect for dinner.
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)
Assembly & Sauce
- 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 prepare for baking the stuffed shells to a bubbling, golden finish.
- Steam Spinach: Place the fresh spinach in a steamer basket over simmering water, cover, and steam for about 1 minute until wilted. Transfer to a strainer, squeeze out excess water, and chop finely to prevent soggy filling.
- 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 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 them snugly over the sauce in the baking dish.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the shells to heat through and the flavors to meld.
- Serve: Remove from the oven and serve hot, topped with additional marinara sauce, a sprinkle of pecorino cheese, and chopped fresh parsley for garnish.
Notes
- Make sure to squeeze out as much water as possible from the cooked spinach to avoid a watery filling.
- If jumbo shells are unavailable, extra-large shells can be substituted carefully.
- For a richer flavor, use whole milk ricotta cheese.
- Leftover stuffed shells can be refrigerated for up to 3 days and reheated covered in the oven.
- To make it vegan, substitute ricotta with a plant-based cheese and use vegan marinara sauce.
