stuffed shells

These spinach and ricotta stuffed shells are classic comfort food—saucy, cheesy, and baked to perfection. The creamy filling with fresh spinach and a hint of lemon zest is wrapped in tender pasta and smothered in rich marinara sauce.

Why You’ll Love This Recipe

• A cozy, crowd-pleasing dish with bold Italian flavors

• Easy to make ahead and perfect for freezing

• Great for weeknight dinners, meal prep, or entertaining

• Rich, creamy ricotta filling with vibrant spinach and zesty lemon

• Balanced by a tangy marinara and golden-baked pasta shells

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 18 to 20 jumbo pasta shells

• Extra-virgin olive oil, for drizzling

• 5 ounces fresh spinach

• 2 cups (16 ounces) ricotta cheese

• ¼ cup grated pecorino cheese (plus more for topping)

• 2 garlic cloves, grated

• 1 teaspoon dried oregano

• 1 teaspoon lemon zest

• ¼ teaspoon red pepper flakes

• ¾ teaspoon sea salt (plus extra for pasta water)

• Freshly ground black pepper

• 2 cups marinara sauce (plus more for serving)

• Chopped fresh parsley, for garnish

Directions

1. Preheat oven to 425°F (220°C).

2. Steam the spinach over 1 inch of simmering water until wilted (about 1 minute). Squeeze out excess moisture and chop.

3. Cook pasta shells in salted water until al dente. Drain and drizzle lightly with olive oil to prevent sticking.

4. In a bowl, mix chopped spinach with ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and black pepper.

5. Spread marinara sauce on the bottom of a 9×13-inch baking dish.

6. Fill each shell with the ricotta-spinach mixture and place in the dish.

7. Cover with foil and bake for 20 minutes.

8. Serve hot, garnished with more pecorino and parsley. Offer extra marinara on the side.

Servings and Timing

• Yields: 4 servings

• Prep time: 30 minutes

• Cook time: 30 minutes

• Total time: 1 hour

Variations

• Add an egg to the filling for a firmer texture

• Swap pecorino for Parmesan or Grana Padano

• Use kale or chard instead of spinach

• Make it spicier with extra chili flakes

• Add sautéed mushrooms or lentils for extra heartiness

• Make it vegan with plant-based ricotta and cheese

Storage / Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days

• Reheat in the oven at 350°F (175°C) covered with foil until heated through

• Freeze before baking: cover the dish with foil and freeze. Thaw in the fridge overnight and bake covered for 30 minutes or until heated through

• Not recommended for freezing after baking due to texture change

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out excess water before mixing it into the filling.

2. What can I substitute for ricotta?

You can use cottage cheese, mascarpone, or a blend of cream cheese and ricotta.

3. Is the lemon flavor strong?

The lemon zest adds a subtle brightness. Reduce or omit if you prefer a more classic flavor.

4. Can I make this ahead of time?

Yes, assemble and refrigerate up to 4 hours ahead. Bake when ready to serve.

5. Do I need to cook the pasta shells fully?

No, cook just until al dente as they’ll finish baking in the oven.

6. What’s the best marinara to use?

Use your favorite store-bought brand or homemade sauce. Rao’s is a popular choice.

7. Can I freeze the stuffed shells?

Yes, freeze before baking for best texture. Thaw overnight and bake as directed.

8. How do I keep the shells from sticking together?

Toss drained shells with a bit of olive oil to prevent sticking.

9. Can I double the recipe for a crowd?

Absolutely. Just use a larger baking dish or two separate ones.

10. What side dishes pair well with this?

Serve with Caesar salad, arugula salad, or garlic bread for a full meal.

Conclusion

Stuffed shells are a comforting classic for good reason—creamy, rich, and perfectly baked in marinara sauce. Whether you’re hosting or prepping meals for the week, this dish delivers big flavor with minimal effort. Make it once, and it’s sure to earn a permanent spot in your dinner rotation.

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