Description

Ever wonder how a simple pasta dish can feel like a warm hug from an Italian grandma? What if you could whip up Spinach and Ricotta Stuffed Shells that are so delicious they earn a 4.85 rating from 220 happy eaters, yet take just 1 hour to make? This recipe’s your ticket to a comforting, vegetarian dinner that’s perfect for family meals or impressing guests

Ingredients

Scale

Let’s dive into the ingredients that make these Stuffed Shells so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

18 to 20 jumbo pasta shells: The perfect vessel for creamy filling. Sub: Manicotti tubes or lasagna noodles (rolled up).
Extra-virgin olive oil, for drizzling: Prevents shells from sticking and adds richness. Sub: Avocado oil or butter.
5 ounces fresh spinach: Nutrient-packed and vibrant. Sub: Frozen spinach (thawed and squeezed dry) or kale.
2 cups ricotta cheese (16 ounces): Creamy, rich base for the filling. Sub: Cottage cheese (blended smooth) or vegan ricotta.
¼ cup grated pecorino cheese, plus more for sprinkling: Sharp, salty flavor. Sub: Parmesan or nutritional yeast for vegan.
2 garlic cloves, grated: Bold, aromatic depth. Sub: ½ teaspoon garlic powder.
1 teaspoon dried oregano: Earthy, Italian flavor. Sub: Dried basil or Italian seasoning.
1 teaspoon lemon zest: Bright, fresh zing. Sub: Lemon juice or skip it.
¼ teaspoon red pepper flakes: Subtle heat. Sub: Skip for mild or increase for spicy.
¾ teaspoon sea salt, plus more for pasta water: Enhances all flavors. Adjust to taste.
Freshly ground black pepper: Adds balance.
2 cups marinara sauce, plus more for serving: Tangy, tomatoey base. Sub: Store-bought or homemade tomato sauce.
Chopped fresh parsley, for serving: Fresh, colorful garnish. Sub: Basil or skip it.

Marinara Sauce (Quick Recipe, if Making)

1 tablespoon olive oil: For sautéing.
1 small onion, diced: Sweet base.
2 garlic cloves, minced: Flavor boost.
1 (28-ounce) can crushed tomatoes: Rich and smooth.
1 teaspoon dried oregano: Italian flair.
Pinch of red pepper flakes: Optional heat.
Salt and pepper: To taste.

Sauté onion and garlic in oil for 5 minutes. Add tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer 15 minutes. Makes ~3 cups.

With about 10 core ingredients, this dish is simple yet decadent. Quality ricotta and fresh spinach make it a comfort food star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Prep the Spinach (5 Minutes)

Fill a pot with 1 inch of water and set a steamer basket inside. Bring to a simmer over medium heat.
Add 5 ounces spinach, cover, and steam for 1 minute until wilted. Transfer to a strainer, squeeze out excess water with a clean towel, and chop finely. Tip: Work in batches if your steamer is small.

Step 2: Cook the Pasta Shells (15 Minutes)

Bring a large pot of salted water to a boil. Add 18-20 jumbo pasta shells and cook for 10 minutes until al dente (still slightly firm). Tip: Stir occasionally to prevent sticking.
Drain and drizzle with a little olive oil to keep shells from sticking together. Set aside to cool slightly.

Step 3: Make the Filling (5 Minutes)

In a medium bowl, combine the chopped spinach, 2 cups ricotta, ¼ cup grated pecorino, 2 grated garlic cloves, 1 teaspoon oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon sea salt, and several grinds of black pepper. Mix until smooth. Tip: Taste and adjust seasoning for extra zing.

Step 4: Assemble the Dish (5 Minutes)

Preheat the oven to 425°F (220°C).
Spread 2 cups marinara sauce evenly across the bottom of a 9×13 baking dish.
Stuff each pasta shell with ~1-2 tablespoons of the ricotta-spinach filling (a small spoon works best). Place shells in the dish, open side up, nestled in the sauce. Tip: Don’t overfill to avoid spills.

Step 5: Bake and Serve (30 Minutes)

Cover the dish with foil and bake for 20 minutes until heated through and bubbly.
Remove foil, sprinkle with extra pecorino if desired, and bake 5 more minutes for a golden top (optional). Tip: Broil for 1-2 minutes for extra browning, but watch closely!
Garnish with chopped parsley and serve with extra marinara on the side for dipping.

(Word count: ~800. Time to serve!)