Every jumbo pasta shell is generously full of a creamy mixture of ricotta, mozzarella, parmesan, sautéed spinach, and nestled right into a skillet of wealthy marinara sauce. After a fast journey to the oven, the stuffed shells come out effervescent with melty cheese and aromatic marinara. Serve with selfmade garlic dinner rolls.
Stuffed Shells that stand out from the group!
Pasta is one among my favourite issues to cook dinner, and I all the time attempt to make my pasta dishes considerably distinctive. For this recipe, I’m utilizing jumbo shells (conchiglioni) full of a traditional spinach and ricotta filling, however with a couple of twists:
- I exploit toasted pine nuts each within the filling and on prime of the shells so as to add a wealthy, nutty crunch.
- I sauté the garlic and spinach earlier than including them to the ricotta combination, to boost taste and cut back moisture, protecting the filling agency. Contemporary lemon zest and juice brighten the general taste.
- No-boil shortcut: I cook dinner the shells simply shy of al dente to stop over-softening. This technique ensures that the shells retain their construction and take up the marinara sauce with out falling aside.
- I exploit high-quality substances like freshly grated mozzarella, parmesan, and premium marinara sauce (equivalent to Rao’s or Mezzetta) to raise the dish to restaurant-quality.
The Elements
- Contemporary substances: You may want garlic, contemporary spinach, an egg, lemon zest, lemon juice, and contemporary basil for garnish.
- Pantry: You may want jumbo pasta shells (Conchiglioni), olive oil, salt, pepper, and pine nuts.
- Dairy: I exploit ricotta cheese, low-moisture mozzarella cheese, and parmesan cheese.
- Tomato sauce: Use a high-quality store-bought marinara – I like to recommend Rao’s or Mezzetta manufacturers.
- Tip: the under photograph depicts each single ingredient you want. Take a screenshot in your purchasing record!
How To Make Stuffed Shells (step-by-step images)
Word: This can be a step-by-step overview. Discover the total recipe with measurements within the recipe card under.
Preheat the oven to 375°F and cook dinner the jumbo shells simply shy of al dente—they’ll end up within the oven. In a skillet, sauté garlic and spinach with somewhat salt and pepper till wilted (smashing it with a spatula speeds issues up).
In a medium bowl, combine the spinach with ricotta, mozzarella, parm, an egg, lemon zest, lemon juice, and toasted pine nuts—as a result of we’re fancy like that. Pour marinara into the identical skillet.
Stuff these shells generously, and nestle them into the sauce. Cowl, bake till bubbly, then uncover for the ultimate golden contact. End with extra parm, basil, and the remainder of the pine nuts. Serve instantly!
Suggestions for Success
- You might be welcome to prime the stuffed shells with extra grated mozzarella for those who like, however it will probably overwhelm the fragile texture and taste of the spinach and ricotta if utilized in giant portions.
- Be certain to cook dinner the shells al dente! If you happen to absolutely cook dinner them earlier than baking, you’ll overcook them within the remaining bake, making them mealy and dry.
- If the ricotta is just too moist, you possibly can drain the surplus moisture utilizing cheese material or a strainer.
- Attempt to not overfill the shells. If there’s lots bulging out, scoop somewhat out.
- If you happen to can solely discover untoasted and unsalted pine nuts, toast them in a pan on medium warmth with no oil. Be certain to stir each 30 seconds in order that they don’t burn. As soon as they’ve turn into a contact brown, sprinkle them with salt and take away them instantly to a flat tray or plate to chill earlier than utilizing them within the recipe.
Serve with
- Garlic Butter Dinner Rolls
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Tomato Cucumber Lettuce Salad
- Straightforward Home made White Bread (made in a bread machine)
- Pan-Seared Hen Thighs
- Blackened Shrimp
- Pan-Seared Hen Breasts
Stuffed Shells
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Elements
- 20 jumbo pasta shells (conchiglioni) cooked to al dente
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 6 oz contemporary spinach
- 1 egg
- 15 oz ricotta cheese entire or skim milk container
- ⅔ cup low-moisture mozzarella cheese freshly grated
- ⅔ cup parmesan cheese plus extra for garnish
- ⅔ cup toasted salted pine nuts divided
- zest of 1 lemon
- juice of ½ lemon
- salt and pepper to style
- 2 cups marinara sauce we suggest Rao’s or Mezzetta model
- contemporary basil finely chopped, for garnish
Directions
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Preheat the oven to 375 levels. Comply with the cooking instructions in your jumbo pasta shells package deal, however ensure that to cook dinner them simply slightly below to al dente.
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In a medium forged iron skillet, warmth the olive oil over medium warmth and saute the garlic and spinach with a pinch of salt and pepper collectively till the spinach is wilted. You may smash the spinach with a spatula to assist extra moisture evaporate throughout cooking. If the spinach leaves are giant, ensure that to cut it roughly.
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Mix the spinach and garlic in a big bowl with the egg, ricotta, mozzarella, parm, ½ cup pine nuts, lemon zest, lemon juice, and salt and pepper to style.
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Pour the marinara into the identical forged iron skillet, stuff the shells with the spinach ricotta combination, about 2 heaping tablespoons per shell, and place them into the sauce.
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Cowl with foil and bake for 25-Half-hour, till the marinara is effervescent and the pasta has cooked by way of. Take away the foil, and bake for an additional 5 minutes.
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Take away from the oven, garnish with parmesan cheese, remaining pine nuts, and freshly chopped basil.
Diet
Substitutions
- Cottage cheese: This cheese could be lighter in fats content material than ricotta. Nevertheless, it’s usually wetter. Be certain to empty it for not less than 10 minutes in both a strainer or cheese material previous to utilizing.
- Mascarpone: For a creamier richer various, exchange the ricotta with mascarpone.
- Kale, Swiss Chard, Arugula, Frozen Spinach: You may exchange the contemporary spinach with any of those different choices. For the frozen spinach, ensure that to defrost it and take away all the moisture previous to mixing.
- Manicotti Tubes: You may fill par-cooked manicotti tubes with the spinach ricotta combination if in case you have a tough time discovering jumbo pasta shells.
- Vodka sauce, meat sauce: You might be welcome to make use of another sort of tomato sauce for this recipe!
- Garlic parm bread crumb topping: If you wish to sub the pine nuts for an additional crunchy topping, a scrumptious various is to mix about 1 cup of bread crumbs, 1 minced garlic cloves, 2 tablespoons of butter, somewhat salt and pepper right into a small pan and toast barely. Sprinkle this in your stuffed shells previous to baking.
- Frozen spinach: You may exchange contemporary spinach with the identical quantity of frozen spinach. Simply ensure that it’s fully thawed and all water has been squeezed out.
Variations
- Spicy: If you wish to add some spice, be happy so as to add ½ teaspoon of crushed crimson pepper into the spinach ricotta combination!
- Meat: You may add some floor turkey, hen, beef, or pork to this recipe so as to add much more protein!
- Vegan: You probably have entry to vegan cheeses, be happy to interchange all the cheese along with your favourite vegan sorts.
- Pesto: You may add pesto to both or each your ricotta stuffing and marinara previous to baking!
Storage & Reheating Directions
- To refrigerate: The cooled pasta could be saved in an hermetic container within the fridge for as much as 4 days.
- To freeze, place the pasta in an hermetic container. You may freeze the pasta for as much as 2 months. Thaw within the fridge in a single day earlier than reheating.
- To reheat, place the pasta on a microwave protected plate, cowl with a paper towel to stop splatter, and warmth between 30 seconds to 1 minute or till it reaches your required temperature.
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