Stuffed Pasta Shells
User Reviews
4.6
Stuffed Pasta Shells
Description
This recipe starts by cooking jumbo shells to al dente to prevent breakage during stuffing. The filling is made by lightly sautéing garlic and chopped spinach seasoned with salt and pepper, then mixed with ricotta, shredded mozzarella, grated Parmesan, egg to bind, fresh basil, and red pepper flakes for subtle heat. The shells are stuffed carefully using a spoon or a piping bag for less mess, then arranged in a baking dish spread with arrabbiata sauce, which provides a spicy tomato layer around the shells.
Baking melds the flavors, melts the cheeses, and heats the dish through. The slight spice of the arrabbiata and the creamy cheesy filling balance each other. Freshly grated cheeses are recommended for better melting. The dish can be prepared in advance and frozen before baking, adding extra bake time when cooking from frozen.
Ingredients
- 12 ounces jumbo pasta shells brand Barilla
- 2 tablespoons olive oil
- 4 cloves garlic minced, fresh
- 10 ounces spinach roughly-chopped, fresh leaves
- 12 ounces ricotta cheese skim-milk
- 1 cup mozzarella cheese shredded, skim-milk
- 1/2 cup Parmesan Cheese plus more for serving, grated
- 1 large egg
- 1/4 cup basil chopped & more for garnish, fresh
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper divided, freshly ground
- 1 teaspoon red pepper flakes crushed
- 24 ounces arrabbiata sauce or any red sauce
Instructions
- Preheat oven to 375 degrees
- In a large pot, cook jumbo shells according to package instruction to al dente (don’t over cook or they will break when filling). Drain and rise with cold water to stop the cooking. You can drizzle a little olive oil so they don't stick together.
- In a high walled skillet over medium high heat, add olive oil. Add garlic and cook till fragrant about a minute. Add in chopped spinach, 1/4 tsp fresh ground pepper, 1/4 tsp kosher salt, and sauté till spinach begins to wilt. About 2-3 min.
- In a large bowl add sautéd spinach mixture, mozzarella, parmesan, ricotta, egg, basil, red pepper flakes, 1/4 tsp salt and pepper, and mix together.
- In a rectangular or circular baking dish, spread all the red sauce on the bottom in an even layer. Then stuff the shells. You can use a spoon to stuff the shells or make a piping bag for an easier less messy stuffing. Pour the filling into a gallon ziplock bag, push it all to one of the bottom corners and seal the bag. Cut the corner of the bag and squeeze to fill each shell with filling.
- Cover with foil and bake the stuffed shells for 20 minutes. Remove foil and broil until cheese begins to bubble and brown. Keep a close eye so the cheese does not burn.
- Carefully remove from oven and garnish with fresh basil, additional red pepper flakes (optional) and serve.
Notes
- Cook jumbo shells al dente to maintain integrity when stuffing and baking.
- Use freshly grated mozzarella and Parmesan cheese for better melting and flavor.
- Pipe filling into shells using a ziplock bag corner for easier, less messy stuffing.
- Arrabbiata sauce adds spice, substitute with preferred red sauce if desired.
- To freeze, assemble shells stuffed but unbaked, store in freezer-safe bag, bake adding 10 minutes when ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 84g | 28% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1720mg | 72% |
| Potassium | 1296mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 8249IU | 165% |
| Vitamin C | 33mg | 37% |
| Calcium | 743mg | 74% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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