Stuffed Shells

Stuffed Shells

4 servings
These spinach and ricotta stuffed shells are such a comforting, flavorful dinner! To get ahead, you can stuff the shells and place them in the baking dish with the marinara up to 4 hours in advance. Cover with foil and store them in the fridge until you're ready to serve. Then, just bake and eat!

Ingredients

  • jumbo pasta shells
    18
  • Extra-virgin olive oil
  • fresh spinach
    5 oz
  • ricotta cheese
    2 c
  • pecorino cheese
    ¼ c
  • garlic cloves

    grated

    2
  • oregano
    1 tsp
  • lemon zest
    1 tsp
  • red pepper flakes
    ¼ tsp
  • sea salt
    ¾ tsp
  • Freshly ground black pepper
  • Marinara Sauce
    2 c
  • Chopped fresh parsley

Directions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

  3. 3

    In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

  4. 4

    In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

  5. 5

    Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

Stuffed Shells

Stuffed Shells

60 min4 servings

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About this Recipe

Indulge in Comfort with Our Irresistible Spinach & Ricotta Stuffed Shells

Craving a truly satisfying Italian-inspired meal? Our Ricotta stuffed shells are the epitome of comfort food, blending tender pasta with a rich, creamy, and flavorful filling. This isn't just any stuffed shells recipe; it's a culinary hug that's perfect for family dinners or entertaining friends.

What makes these stuffed shells so special is the vibrant filling. We combine creamy ricotta cheese with fresh, wilted spinach, then elevate it with robust grated Pecorino, pungent garlic, fragrant dried oregano, a bright hint of lemon zest, and a subtle kick from red pepper flakes. Each jumbo shell is generously filled with this irresistible mixture, nestled in savory marinara, and baked to golden perfection.

One of the best features of this particular stuffed shells recipe is its fantastic make-ahead potential. You can easily prepare the shells, stuff them, and arrange them in your baking dish with the marinara sauce up to four hours in advance. Simply cover and refrigerate until you're ready to bake and enjoy. This convenience makes it an ideal choice for busy evenings when you want a delicious homemade meal without the last-minute rush.

Tips for Perfect Stuffed Shells

  • Al Dente Pasta: Cook your jumbo pasta shells just until al dente. They'll finish cooking in the oven and stay perfectly chewy, not mushy.
  • Flavorful Marinara: Use a good quality marinara sauce – it makes a big difference! You can even make your own if you have time.
  • Garnish for Freshness: A sprinkle of fresh parsley and extra grated Pecorino right before serving adds a beautiful finish and an extra layer of flavor.

Serve these delightful spinach and ricotta stuffed shells with a crisp green salad and some crusty bread for a complete and utterly satisfying meal. Whether you're a seasoned chef or new to Italian cooking, this stuffed shells recipe is sure to become a cherished favorite in your kitchen!

Frequently Asked Questions