This dish features jumbo pasta shells filled with a creamy blend of ricotta cheese, wilted spinach, garlic, pecorino, and flavorful spices. After boiling, the shells are gently stuffed and nestled in a bed of vibrant marinara sauce, then baked until bubbling and fragrant. The result is a warm, comforting meal with a rich, tangy sauce and a meltingly soft filling enhanced by hints of oregano, lemon zest, and pepper flakes. Garnished with fresh parsley, it’s perfect for holiday gatherings or any hearty occasion.
Jumbo pasta shells filled with a creamy mixture of ricotta and fresh spinach, baked to bubbly perfection in marinara sauce. This dish brings a festive touch to any holiday table or weeknight dinner without fuss.
Why You’ll Love This Recipe
Uses simple ingredients you can find year-round in most kitchens
The combination of creamy cheese and bright spinach makes every bite satisfying
Comfort food that feels special enough for holiday gatherings
I first made these stuffed shells for a Christmas dinner, and they quickly became the star of the meal. Now they are a go-to when I want something both impressive and easy.
Ingredients
Eighteen to twenty jumbo pasta shells: to hold the filling well look for brand name shells to avoid tearing
Extra-virgin olive oil: for drizzling both the pasta and spinach it enhances flavor and prevents sticking
Five ounces fresh spinach: to add bright color and a nutritious boost choose tender vibrant leaves
Two cups ricotta cheese: for that luscious creamy filling try to get whole milk ricotta for richness
Quarter cup grated pecorino cheese: for a sharp salty punch if unavailable Parmesan works fine
Two grated garlic cloves: bring warm aroma and depth
One teaspoon dried oregano: to give a subtle Mediterranean herb flavor
One teaspoon lemon zest: brightens the filling and balances the cheese
Quarter teaspoon red pepper flakes: adds a gentle kick that wakes up the dish
Three quarters teaspoon sea salt: plus extra for the pasta water to season throughout
Freshly ground black pepper: to taste for layering flavor
Two cups marinara sauce: for the base and topping use a good quality jar or homemade for best results
Chopped fresh parsley: for garnish adding a fresh herbal note and color contrast
Ezoic
Step-by-Step Instructions
Sauté the Spinach:
Wilt the fresh spinach in a pan with a drizzle of olive oil over medium heat until just softened about three minutes. Drain thoroughly and chop finely to keep moisture out of the filling which prevents sogginess.
Prepare the Pasta Shells:
Cook the jumbo shells according to the package instructions in salted boiling water until al dente. Drain well and toss lightly with olive oil to keep them from sticking together as they cool.
Mix the Filling:
In a medium bowl combine the ricotta cheese grated pecorino minced garlic dried oregano lemon zest red pepper flakes salt and freshly ground black pepper. Stir in the chopped spinach until evenly distributed making sure the mixture is creamy and well seasoned.
