Stuffed Shells Recipe
Delight in the comforting embrace of tender pasta shells, generously stuffed with a rich, creamy ricotta and spinach filling, all nestled in a blanket of savory marinara sauce—this stuffed shells recipe is your go-to for a deliciously satisfying meal that feels like a warm hug on a plate.
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Servings: 6 servings
Ingredients
- 18 to 20 jumbo pasta shells
- 2 cups ricotta cheese 16 ounces
- 5 ounces fresh spinach
- ¼ cup grated pecorino cheese plus extra for garnish
- 2 garlic cloves finely grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¾ teaspoon sea salt plus additional for the pasta water
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 2 cups Marinara Sauce* with extra for serving
- Extra-virgin olive oil for drizzling
Instructions
- Begin by preheating your oven to 425°F. Meanwhile, prepare the spinach by placing it in a steamer basket set over a pot containing about 1 inch of water. Heat the water until it simmers, then cover and steam the spinach for about 1 minute, just until it wilts. Remove the spinach and press out any excess moisture, then chop it finely.
- Next, bring a large pot of salted water to a boil and cook the pasta shells for about 10 minutes, or until they reach an al dente texture. Drain the shells thoroughly, then drizzle them with a touch of olive oil to prevent sticking.
- In a medium-sized mixing bowl, combine the chopped spinach with the ricotta cheese, grated pecorino, garlic, oregano, lemon zest, red pepper flakes, and ¾ teaspoon of sea salt. Add several grinds of black pepper, then mix everything until the filling is well-blended.
- Take a 9x13 inch baking dish and spread a generous layer of marinara sauce across the bottom. Carefully fill each pasta shell with the spinach and cheese mixture, then arrange them in the baking dish. Cover the dish with foil and bake for 20 minutes.
- Serve the stuffed shells hot, accompanied by additional marinara sauce on the side. Finish by sprinkling extra pecorino cheese over the top for added flavor.
Notes
This recipe is perfect for freezing! Once you've assembled the shells in the baking dish, cover it tightly with foil and place it in the freezer. To thaw, move the dish to the refrigerator about 10 hours before you plan to serve, such as in the morning for a dinner preparation. Before baking, allow the dish to sit at room temperature while the oven preheats. Bake, covered, for 30 minutes, or until the shells are fully thawed and heated through.