Stuffed pasta shells
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed pasta shells
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These delicious Pasta Shells are stuffed with a creamy ricotta filling and topped with a classic Italian sauce.
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Ingredients
FOR THE SAUCE
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- ½ medium onion finely chopped (optional)
- ½ medium carrot chopped small
- ½ medium celery stalk chopped small
- 2½ cups tomato puree (passata)
- 1-1½ cups water
- ½ teaspoon salt
- ½-1 teaspoon basil ground or 4-5 fresh basil leaves chopped
- ½-1 teaspoon oregano ground
FOR THE FILLING
- 24 large pasta shells
- 1 cup ricotta (if ricotta is watery drain in a sieve for about 30-60 minutes)
- 4½-5 cups fresh spinach (½ cup cooked)
- ¼ cup + 2 tablespoons freshly grated parmesan cheese (40 grams total)
- 1 large egg
- 1 pinch salt
- 1 pinch nutmeg (optional)
EXTRAS
- 2-3 tablespoons freshly grated Parmesan cheese or mozzarella if preferred
Instructions
- Pre-heat oven to 350F (180C).
FOR THE SAUCE
- Start by making the sauce, in a large skillet add the olive oil, garlic, onion, carrot and celery, cook on medium heat for 2-3 minutes, then add the tomato puree, water, salt, basil and oregano stir to combine, continue to cook on medium heat, half covered until thickened, approximately 20-25 minutes.
- Cook the pasta shells in a large pot of salted water until very al dente. Check the box and boil 2 minutes less then the recommended cooking time. Drain well and set aside, so they don't stick together, toss with a teaspoon or 2 of olive oil.
- While the sauce is cooking, in one inch of lightly salted water, cook the spinach until very tender, then drain. Let it cool, once it has cooled, squeeze out as much excess moisture as possible.
- Finely chop the spinach. Place it in a medium bowl, add the ricotta, egg, pinch of salt, nutmeg and the parmesan cheese, gently mix together.
- In a medium size baking pan spread approximately ¼-½ cup of sauce on the bottom, fill the shells with the ricotta mixture (I used about a heaping teaspoon and a bit per shell). Place the shells in the pan,( the mixture fills 24 shells and they fit perfectly in the pan, I used a an 11x7 inch (28x18 cm)baking dish).
- Spoon the remaining sauce over the shells, but don’t cover completely, sprinkle with the 2 tablespoons of parmesan cheese or even some grated mozzarella cheese if you wish, bake in the pre-heated oven for approximately 20-25 minutes. Before serving top with more freshly grated parmesan cheese if desired, serve immediately. Enjoy!
Notes
- If you can’t find jumbo pasta shells then you can substitute with cannelloni shells, prepare the same way.
- If you want you can add some ground turkey, chopped Italian sausage or even ground beef to the sauce, I would advise adding it after cooking the carrots and celery.
- Any leftovers should be stored in an airtight container and refrigerated. They last about 3-5 days in the fridge.
- Stuffed shells can be frozen. After stuffing the pasta shells, place on a baking sheet and place in the freezer until they begin to harden.
- Then, remove from the baking sheet and place in either a freezer bag or an airtight container. When ready to serve, thaw the shells, and continue with the recipe. They will last for up to three months in the freezer.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
19g
(6%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
85mg
(28%)
Sodium
851mg
(35%)
Potassium
604mg
(17%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5330IU
(107%)
Vitamin C
15mg
(17%)
Calcium
296mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 851mg | 35% |
| Potassium | 604mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5330IU | 107% |
| Vitamin C | 15mg | 17% |
| Calcium | 296mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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