Stuffed pasta shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 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
Description
The recipe begins by simmering a sauce made from olive oil sautéed with minced garlic, onion, carrot, and celery, then combined with tomato puree, water, salt, basil, and oregano and cooked until thickened. Meanwhile, pasta shells are cooked until very al dente to prevent over-softening during baking, then drained and lightly tossed with olive oil to prevent sticking.
Fresh spinach is gently cooked in salted water until tender, then cooled and drained thoroughly. It is chopped finely and mixed with ricotta cheese, an egg, Parmesan cheese, salt, and optional nutmeg to create a creamy filling that holds together well inside the pasta shells. The shells are carefully stuffed with this mixture and arranged in a baking dish.
The shells are baked with generous amounts of the tomato sauce and sprinkled with extra Parmesan cheese or mozzarella, then baked at 350F (180C) until the sauce bubbles and the cheese melts and browns lightly. This creates a comforting meal with tender pasta, creamy filling, and a rich, herb-scented tomato sauce.
Leftovers can be refrigerated for several days or frozen for months, with freezing recommended for pre-stuffed shells placed on a baking sheet before storage. The dish is suitable for variations by adding cooked ground meat or sausage to the sauce before baking.
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 aka 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 watery drain in a sieve for about 30-60 minutes
- 4½-5 cups spinach fresh, ½ cup cooked
- ¼ cup Parmesan Cheese 40 grams total, freshly grated, 2 tablespoons
- 1 large egg
- 1 pinch salt
- 1 pinch nutmeg optional
EXTRAS
- 2-3 tablespoons Parmesan Cheese freshly grated 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 jumbo pasta shells are unavailable, cannelloni shells can be substituted and prepared similarly.
- Ground turkey, Italian sausage, or ground beef can be added to the sauce after sauteing the carrots and celery for a meatier version.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Stuffed shells freeze well; freeze individually on a tray then transfer to bags. They keep up to three months frozen.
- Thaw frozen shells completely before baking for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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