Name: Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 18 to 20 jumbo pasta shells; Sea salt (for pasta water); Extra-virgin olive oil (for drizzling); 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 (plus more for taste); Freshly ground black pepper (several grinds); 2 cups marinara sauce (plus more for serving); Chopped fresh parsley (for serving)

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If you’re craving a dish that feels like a warm, comforting hug from the inside out, look no further than this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe. Imagine tender jumbo pasta shells generously filled with a dreamy blend of ricotta, fresh spinach, and a hint of zesty lemon, all baked to bubbling perfection in a rich, vibrant marinara sauce. It’s a crowd-pleaser that combines rustic Italian charm with a fresh, homey twist, perfect for family dinners or sharing with friends on cozy evenings.

Ingredients You’ll Need

The images show a round white dish on a white marbled surface with two stages of stuffed pasta shells arranged in a circular pattern. The pasta shells are large and yellow with ribbed texture, each filled with a mixture that looks creamy white with green spinach pieces. In the first image, the shells are dry and perfectly placed in a circle with one in the center. In the second image, the pita shells are covered with rich, thick red tomato sauce mainly around and between the shells but leaving some filling visible. There is a light sprinkle of grated cheese over the sauce. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in delivering the perfect balance of flavor, texture, and color. From fresh spinach adding a pop of green and nutrition, to creamy ricotta that creates that indulgent filling we all love, these simple components come together beautifully.

18 to 20 jumbo pasta shells: These large shells are ideal for stuffing, perfectly holding all the creamy filling without falling apart.
Extra-virgin olive oil: A drizzle keeps the pasta shells from sticking and adds a subtle fruity note.
5 ounces fresh spinach: Steamed and chopped for a tender, vibrant green element packed with nutrients.
2 cups ricotta cheese (16 ounces): The star ingredient for a luscious, creamy filling that melts in your mouth.
¼ cup grated pecorino cheese: Adds a salty, tangy depth that lifts the whole dish.
2 garlic cloves (grated): Infuses the filling with a gentle, savory warmth.
1 teaspoon dried oregano: Classic Italian herb that gives an earthy, aromatic touch.
1 teaspoon lemon zest: Brightens the creamy mixture with fresh citrus notes.
¼ teaspoon red pepper flakes: A subtle spicy kick that balances the richness.
¾ teaspoon sea salt: Enhances all the flavors perfectly.
Freshly ground black pepper: Adds a sharp, aromatic finish to the filling.
2 cups Marinara Sauce*: The hearty, tangy base that brings the dish together with classic Italian flair.
Chopped fresh parsley: For a fresh, colorful sprinkle just before serving.

How to Make Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe

Step 1: Preheat and Prepare Spinach

Start by warming your oven to 425°F to get ready for baking. While it heats, place the fresh spinach in a steamer basket over simmering water, letting it steam until just wilted—about a minute. This ensures the spinach stays vibrant and retains its wonderful nutrients. Then, squeeze out excess water tightly before chopping, so your filling won’t be watery.

Step 2: Cook Pasta Shells Al Dente

Bring a large pot of salted water to a boil and cook the jumbo shells for about 10 minutes until they are tender but still firm to the bite. This “al dente” texture is essential so the shells hold their shape during stuffing and baking. Drain the shells carefully and toss them lightly with extra-virgin olive oil to keep them from sticking—this little step makes stuffing much easier and less messy.

Step 3: Create the Creamy Filling

In a medium bowl, gently combine the chopped spinach with creamy ricotta, pecorino, grated garlic, oregano, fresh lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Each ingredient is designed to bring layers of flavor and texture—creamy, bright, mildly spicy, and herbaceous—all blending into a luxurious filling you’ll want to dive into.

Step 4: Stuff and Arrange Shells

Spread a generous layer of marinara sauce at the bottom of a 9×13 baking dish—this prevents sticking and infuses the shells with tangy tomato goodness. Using a spoon, carefully fill each shell with the ricotta-spinach mixture and nestle them close together in the baking dish. The shells should be snug but not crowded, so they bake evenly and stay perfectly tender.

Step 5: Bake Until Bubbly

Cover the dish tightly with foil and bake for 20 minutes until the filling is warmed through and the sauce is bubbling around the edges. You can remove the foil in the last few minutes if you want the tops of the shells slightly browned and appealingly textured. Serve hot with extra marinara on the side for dipping.

How to Serve Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe

Four stuffed pasta shells sit on a round white plate covered with a thick red tomato sauce base. Each pasta shell is yellow with ridges and filled with white and green cheese and spinach mixture. The shells are topped with melted white cheese and small green parsley leaves scattered on top. Cheese is stretching from one shell as if recently lifted. A metal fork rests on the right side of the plate. The plate is placed on a white marbled surface with a white cloth nearby and a small bowl of shredded cheese in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding freshly chopped parsley just before serving instantly lifts the dish with a burst of green color and a leafy freshness. A light sprinkle of additional grated pecorino cheese can also add that salty sharpness that makes every bite sing.

Side Dishes

Pair these stuffed shells with a crisp green salad dressed simply with lemon vinaigrette or a loaf of crusty, warm garlic bread for mopping up all the savory marinara sauce. Roasted vegetables like asparagus or zucchini make a perfect light and healthy complement to the rich filling.

Creative Ways to Present

For a fun twist, serve the Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe as individual portions plated beautifully with a drizzle of fresh basil pesto or a sprinkle of toasted pine nuts for added texture. You could also turn this into a layered casserole, adding extra mozzarella between layers for an even cheesier experience.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored covered in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it a great make-ahead meal for busy nights. Just keep the shells in their marinara sauce to stay moist and flavorful.

Freezing

You can freeze leftovers by placing the stuffed shells and sauce in an airtight container. They’ll keep well for up to 3 months. Make sure to thaw overnight in the fridge before reheating for the best texture and taste.

Reheating

Reheat covered in the oven at 350°F until warmed through, about 20 minutes. If you’re in a hurry, microwave covered with a damp paper towel for 2-3 minutes, stirring halfway for even heat. Adding a splash of marinara or a little water before reheating helps keep the shells from drying out.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as a convenient alternative, just be sure to thaw and squeeze out all excess moisture before mixing it into the ricotta filling to avoid watery shells.

Is there a substitute for ricotta cheese?

If you can’t find ricotta, cottage cheese blended until smooth is a decent substitute. Alternatively, soft farmer’s cheese also works, but the texture and flavor will be slightly different.

Can I make this recipe gluten-free?

Absolutely! Just look for jumbo gluten-free pasta shells or a gluten-free pasta alternative shaped to hold filling, and follow the recipe as usual for a delicious gluten-free version.

How spicy is the recipe with red pepper flakes?

The red pepper flakes add only a subtle heat to balance the richness, but if you prefer no spice, you can omit them without losing the essence of the dish.

Can I prepare this dish ahead and bake later?

Yes, assemble the stuffed shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes for great meal prep and ensures the flavors meld beautifully.

Final Thoughts

I can honestly say that this Creamy Spinach and Ricotta Stuffed Shells with Marinara Recipe is one of those dishes that makes home feel extra special. It’s rich, comforting, and packed with fresh flavors that hit every note you want in Italian comfort food. Whether you’re cooking for guests or treating yourself, give this recipe a try—you’ll be coming back to it again and again.