Delicious Tuscan Stuffed Shells Made From Scratch
A mouthwatering dish that combines the rich flavors of Italy with the comfort of homemade cooking. These oversized pasta shells are filled with a creamy and savory mixture that delights the palate.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Pasta Shells
- 20 pieces Large pasta shells Cooked al dente
Cheese Filling
- 2 cups Ricotta cheese Whole-milk for richness
- 1 cup Shredded mozzarella cheese For gooey texture
- 0.5 cup Grated Parmesan cheese For nutty flavor
- 2 cups Chopped fresh spinach Sautéed briefly
- 0.25 cup Chopped fresh basil For fresh flavor
- 2 cloves Minced garlic Sautéed for sweetness
- 2 cups Marinara sauce For topping
Seasoning
- 1 tbsp Olive oil For sautéing
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the large pasta shells until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add chopped spinach to the skillet and sauté for 2–3 minutes until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed spinach, and basil. Mix well.
- Season the mixture with salt and pepper to taste.
- Stuff each cooked pasta shell with the filling mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish, open side up, and pour remaining marinara sauce over them.
- Sprinkle remaining mozzarella and Parmesan on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes until cheese is bubbling and golden brown.
- Let cool for a few minutes before serving. Garnish with extra basil if desired.
Notes
Store leftovers in an airtight container for up to three days. You can freeze unbaked shells for up to three months.