Description
Tender pasta shells filled with creamy ricotta, fresh spinach, garlic, and herbs — baked in marinara for a cheesy, comforting Italian-style dinner.
Ingredients
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 oz fresh spinach
- 2 cups (16 oz) ricotta cheese
- 1/4 cup grated pecorino cheese, plus more for topping
- 2 garlic cloves, grated
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- 3/4 tsp sea salt, plus more for pasta water
- Freshly ground black pepper, to taste
- 2 cups marinara sauce, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in salted boiling water until al dente. Drain and drizzle with olive oil to prevent sticking.
- Sauté spinach in a little olive oil until wilted. Cool slightly, then chop.
- In a bowl, mix ricotta, spinach, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper.
- Spread 1 cup marinara in the bottom of a 9×13 baking dish.
- Fill each shell with ricotta mixture and place in dish. Top with remaining marinara and a sprinkle of pecorino.
- Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until bubbly.
- Garnish with chopped parsley and serve hot with extra sauce if desired.
Notes
- Don’t overcook the shells; they’ll continue to cook in the oven.
- Let the filling sit for a few minutes before stuffing to let flavors meld.
- Great for freezing before or after baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes