Tuscan Stuffed Shells
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
38 mins
-
Servings
4
-
Calories
774 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Tuscan Stuffed Shells
Report
Tuscan Stuffed Shells are large pasta shells filled with a rich and cheesy mixture and baked in a creamy sauce topped with mozzarella cheese.
Share:
Ingredients
Pasta
- 6 ounces large pasta shells, approximately 20 shells
Filling
- 1 cup (246 g) ricotta cheese
- ½ cup (56.5 g) mozzarella cheese, grated
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (50 g) romano cheese, grated
- 6 ounces cream cheese, room temperature
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon fresh basil, finely diced
Sauce
- 2 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1 teaspoon garlic, minced
- ¼ cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
- 2 teaspoons oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup (31 g) all-purpose flour
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy cream
- 1 cup (30 g) fresh baby spinach
- ¼ cup (25 g) parmesan cheese, grated
- 1 cup (113 g) mozzarella cheese, shredded
- basil, chopped (for garnish)
Instructions
- Preheat oven to 350°F.
Pasta
- Bring a pot of salted water to boil and cook pasta 4 minutes less than the instructions on the box. (The shells will continue to cook in the oven.) Drain the noodles and let them cool enough to touch.
Filling
- In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and basil.
- Add mixture to a piping bag (or a zipped plastic bag).
- Once noodles are cooled, use the piping bag to fill the individual noodles with the filling. Set aside.
Sauce
- In a large saucepan over medium heat, add butter. Once the butter has melted, add onions and cook until translucent and fragrant (about 5 minutes).
- Add garlic and cook 1 more minute.
- Add sun-dried tomatoes, oregano, paprika, salt, and pepper. Stir to combine.
- Add flour and cook 1-2 more minutes. (The mixture will thicken.)
- Add broth, and stir, using a wooden spoon. Scrape the brown bits off the bottom of the pan.
- Add heavy cream, spinach, and parmesan cheese. Continue cooking until the spinach is wilted, or about 3-5 minutes.
Assembly
- To a 12-inch cast-iron (or oven-safe) skillet, add 1 cup of the sauce.
- Top the sauce with an even layer of the stuffed noodles.
- Cover the pasta with the remaining sauce and top with mozzarella cheese. (Make sure the shells are completely coated with the sauce to prevent the pasta from getting crunchy.)
- Bake for 10 minutes. Then, broil the shells for 2-3 minutes (watching carefully), or until the cheese is golden brown and bubbly.
- Serve garnished with fresh basil.
Nutrition Information
Show Details
Calories
774kcal
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
