Spinach & Ricotta Stuffed Shells – Comfort with a Fresh Twist!
Vanessa
December 24, 2024
easy
Not all recipes can (or should) be “clean,” but that doesn’t mean we can’t give them a little healthy glow-up. These classic stuffed shells bring all the creamy, cozy goodness you love with fresh spinach, bright flavors, and a few tweaks to make them just a little lighter. Perfect for weeknights or a special dinner that feels indulgent but balanced.
❤️ Why You’ll Love It
- Classic Comfort: Creamy ricotta, tender shells, and savory marinara—what’s not to love?
- Veggie Boost: Fresh spinach sneaks in extra greens and nutrients.
- Make-Ahead Friendly: Prep it in advance and bake when you’re ready.
- Customizable: Easy swaps for a lighter, healthier version without sacrificing flavor!
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Ingredients
Adjust Servings
| 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 (or Parmesan), plus more for sprinkling | |
| 2 garlic cloves, grated | |
| 1 teaspoon dried oregano | |
| 1 teaspoon lemon zest | |
| ¾ teaspoon sea salt, plus more for pasta water | |
| Freshly ground black pepper, to taste | |
| 2 cups marinara sauce (Homemade – my favorite recipe is Rao’s, or their store bought jar) | |
| Chopped fresh parsley, for garnish |
Directions
1.
Preheat the Oven:
Set your oven to 425°F (220°C).
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2.
Steam the Spinach:
• Place the spinach in a steamer basket over a pot with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute until wilted.
• Transfer the spinach to a strainer, squeeze out excess water, and chop it finely.
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3.
Cook the Pasta:
• In a large pot of salted boiling water, cook the shells for 10 minutes or until al dente.
• Drain and drizzle lightly with olive oil to prevent sticking.
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4.
Prepare the Filling:
• In a medium bowl, mix the chopped spinach, ricotta, pecorino, garlic, oregano, lemon zest, salt, and black pepper. Stir until smooth and well combined.
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5.
Assemble the Dish:
• Spread the marinara sauce in the bottom of a 9x13-inch baking dish.
• Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the dish.
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6.
Bake:
• Cover the dish with foil and bake for 20 minutes. Remove from the oven and sprinkle with extra pecorino cheese and fresh parsley before serving.
• Serve with extra marinara sauce on the side.
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Notes
🌟 Healthier Twists
1. Lighten Up the Cheese: Use part-skim ricotta and reduce the pecorino slightly. You can also mix in a spoonful of plain Greek yogurt for extra creaminess and protein.
2. Go Gluten-Free: Use gluten-free jumbo shells or swap the shells for zucchini slices to make this a lower-carb “zucchini roll-up.”
3. Sneak in More Veggies: Add sautéed mushrooms, grated zucchini, or finely chopped broccoli to the filling.
4. Dairy-Free Option: Use almond-based ricotta and nutritional yeast instead of pecorino.
Chef’s Note: Leftovers reheat beautifully and taste even better the next day!
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