Description
These spinach and ricotta stuffed shells are cozy, cheesy comfort food that are simple to make. Tender jumbo pasta shells are filled with a creamy spinach ricotta mixture, nestled into marinara, and baked until bubbly and golden.
Ingredients
- 18–20 jumbo pasta shells
- 2 cups marinara sauce, plus extra for serving
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for serving
- 5 ounces fresh spinach
- 2 cups ricotta cheese (16 ounces)
- ¼ cup grated pecorino cheese, plus extra 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 the pasta water
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and lightly oil a 9×13-inch baking dish.
- Place the fresh spinach in a steamer basket and steam until wilted.
- Chop the steamed spinach and set aside.
- Bring a large pot of salted water to a boil, add the jumbo pasta shells, and cook until al dente (about 10 minutes). Drain and drizzle with olive oil.
- In a bowl, mix spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, sea salt, and pepper until smooth.
- Spread 2 cups of marinara sauce in the baking dish and stuff each shell with the mixture. Place them in the sauce, filling side up.
- Cover with foil and bake for 20 minutes until heated through.
- Remove foil, sprinkle with extra pecorino, garnish with parsley, and serve hot with extra marinara.
Notes
Do not overcook the shells to prevent tearing. Remove moisture from the spinach before mixing. You can assemble ahead of time or freeze for later use.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian