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Stuffed Shells

Tender pasta shells stuffed with creamy ricotta, spinach, lemon zest, and herbs, baked in marinara sauce for a comforting, bright, and satisfying Italian-style meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: italian-american
Ingredients Equipment Method

Ingredients
  

  • 18 to 20 jumbo pasta shells
  • 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 the pasta water
  • Freshly ground black pepper
  • 2 cups Marinara Sauce* plus more for serving
  • Chopped fresh parsley for serving

Equipment

  • Large pot (for boiling pasta)
  • Steamer basket and pot (or any steaming setup)
  • Strainer or colander
  • Medium mixing bowl
  • Spoon (for stuffing shells)
  • 9x13-inch baking dish
  • Aluminum foil
  • Knife and cutting board

Method
 

  1. Start by preheating your oven to 425°F so it’s ready when you are.
  2. Steam the spinach by placing it in a steamer basket over simmering water. Cover and cook for about 1 minute, just until wilted. Transfer it to a strainer, squeeze out all the extra water, and give it a rough chop.
  3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the jumbo shells for about 10 minutes, until al dente. Drain and drizzle with a little olive oil so they don’t stick together.
  4. In a medium bowl, mix the chopped spinach with ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and a few grinds of black pepper until well combined.
  5. Spread marinara sauce across the bottom of a 9×13 baking dish. Stuff each shell generously with the ricotta mixture and nestle them into the sauce.
  6. Cover the dish with foil and bake for 20 minutes, until everything is warm and bubbly. Serve with extra marinara and finish with fresh parsley and more cheese if you like.