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Spinach and Ricotta Stuffed Shells Baked with Marinara Recipe

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4.2 from 27 reviews

  • Author: Sky
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegetarian

Description

These spinach and ricotta stuffed shells are a comforting and flavorful dinner option, combining tender pasta filled with a creamy blend of spinach, ricotta, and seasonings, all baked in a zesty marinara sauce. Perfect for meal prep, you can assemble the dish up to 4 hours in advance and bake when ready for a delicious homemade meal.

Ingredients

Pasta

  • 18 to 20 jumbo pasta shells
  • Extra-virgin olive oil, for drizzling
  • Salt, for pasta water

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
  • Freshly ground black pepper

Sauce and Garnish

  • 2 cups marinara sauce, plus more for serving
  • Chopped fresh parsley, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the stuffed shells.
  2. Steam Spinach: Place the fresh spinach in a steamer basket over a pot with 1 inch of simmering water. Cover and steam for about 1 minute until wilted. Transfer spinach to a strainer and squeeze out excess water, then chop finely.
  3. Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells for 10 minutes until al dente. Drain and toss with a little olive oil to prevent sticking.
  4. Prepare Filling: In a medium bowl, combine the 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 evenly incorporated.
  5. Assemble: Spread 2 cups of marinara sauce in the bottom of a 9x13 baking dish. Stuff each cooked pasta shell with the spinach and ricotta filling, then arrange the shells in the dish on top of the marinara sauce.
  6. Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes until heated through and melted.
  7. Serve: Remove from oven, sprinkle additional pecorino cheese if desired, garnish with chopped fresh parsley, and serve with more marinara sauce on the side.

Notes

  • You can assemble and stuff the shells up to 4 hours ahead of time and keep covered in the fridge before baking.
  • Be sure to squeeze as much water from the spinach as possible to avoid watery filling.
  • Use freshly grated garlic and lemon zest for more vibrant flavor.
  • The red pepper flakes add a subtle heat, adjust amount to taste.
  • Serve with a fresh green salad or garlic bread for a complete meal.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://skysrecipes.com/spinach-and-ricotta-stuffed-shells-baked-with-marinara-recipe/