Description
Creamy Spinach and Ricotta Stuffed Shells baked in rich marinara sauce make the perfect cozy, comforting, family-friendly pasta dish. Easy to prepare, full of flavor, and ideal for weeknights or entertaining.
Ingredients
Stuffed Shells
- 18 to 20 jumbo pasta shells
- 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 pasta water
- Freshly ground black pepper, to taste
Assembly
- 2 cups marinara sauce, plus more for serving
- Chopped fresh parsley, for serving
Instructions
- Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just under al dente. Drain, then drizzle with olive oil to prevent sticking. Set aside. - Prepare the Spinach
Heat a drizzle of olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, 2–3 minutes. Remove from the pan, let cool slightly, then chop finely. - Make the Filling
In a large bowl, combine ricotta, chopped spinach, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, sea salt, and black pepper. Mix well until creamy and fully combined. - Prep the Baking Dish
Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. - Stuff the Shells
Spoon 1–2 tablespoons of the ricotta filling into each cooked shell. Arrange the stuffed shells in the baking dish, open side up. - Top with Sauce
Pour the remaining 1 cup marinara sauce over the shells and sprinkle additional pecorino on top. - Bake
Cover with foil and bake at 400°F (200°C) for 20 minutes. Remove foil and bake an additional 10 minutes until lightly golden and bubbling. - Serve
Garnish with chopped parsley and serve warm with extra marinara sauce.
Notes
- Don’t overcook the pasta—slightly underdone shells hold their shape better.
- Frozen spinach works: thaw and squeeze out ALL excess moisture.
- Add mozzarella or parmesan to the filling for extra cheesiness.
- Use high-quality marinara for rich flavor.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freeze unbaked stuffed shells for easy make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes