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5.0 from 21 votes

Stuffed pasta shells

These delicious Pasta Shells are stuffed with a creamy ricotta filling and topped with a classic Italian sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 321 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Pre-heat oven to 350F (180C).
FOR THE SAUCE
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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

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

% 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.