Indulge in a classic Italian dish with this stuffed pasta shells recipe that promises to delight your taste buds. These large pasta shells are filled with a savory mixture of cheese, herbs, and vegetables, then topped with a zesty marinara sauce. Perfect for a cozy family dinner or a special occasion, this dish is both comforting and satisfying. Get ready to savor every bite as you explore this flavorful recipe!
Ingredients
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 cup spinach (fresh or frozen, chopped)
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– 2 cups marinara sauce
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/4 of the dish) contains approximately:
– Calories: 350
– Protein: 18g
– Fat: 16g
– Carbohydrates: 35g
– Fiber: 2g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in boiling salted water for 8-10 minutes until al dente, then drain.
3. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper.
4. Gently fill each pasta shell with the cheese mixture using a spoon.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Place the stuffed shells seam-side up in the dish.
7. Pour the remaining marinara sauce over the shells.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
10. Let it cool slightly before serving.
Alternative Ingredients
You can substitute ricotta cheese with cottage cheese for a lighter option. Additionally, use any favorite vegetables like mushrooms or bell peppers in place of spinach. For a vegan version, try tofu or a dairy-free cheese alternative.
Serving and Pairings
Stuffed pasta shells are delicious on their own but pair wonderfully with a fresh green salad, garlic bread, or a side of roasted vegetables for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes. This dish can also be frozen for up to 2 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking the pasta can lead to mushy shells; cook until al dente.
- Not seasoning the cheese mixture can make the dish bland.
- Skipping the marinara sauce on the bottom can cause sticking.
- Filling the shells too tightly may cause them to burst during baking.
- Forgetting to cover the dish initially can dry out the pasta.
- Using low-quality cheese can affect the flavor.
- Not letting the dish cool slightly before serving can result in messy plating.
Helpful Tips
- Use a piping bag for easy filling of the shells.
- Experiment with different herbs and spices to customize the flavor.
- Top with extra cheese for a cheesy crust.
- Let leftovers sit for a day; flavors will deepen.
- Pair with a light red wine for an enhanced dining experience.
FAQs
What can I use instead of ricotta cheese?
Cottage cheese or a vegan cheese alternative works well if you’re looking for substitutes for ricotta cheese. They provide a similar texture and can be seasoned to mimic the flavor.
Can I make stuffed pasta shells ahead of time?
Yes, you can prepare the stuffed pasta shells ahead of time. Assemble them in the baking dish and refrigerate until you’re ready to bake. Just add a few extra minutes to the cooking time if baking straight from the fridge.
What sauces pair well with stuffed pasta shells?
Marinara sauce is traditional, but you can also use Alfredo, pesto, or a creamy tomato sauce. Each sauce offers a unique flavor profile that complements the stuffed shells.
Can I freeze the stuffed pasta shells?
Yes, stuffed pasta shells can be frozen. Assemble them in a baking dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
How do I prevent the shells from sticking together?
To prevent sticking, ensure the shells are well-coated with sauce after filling. You can also toss them in a little olive oil before assembling in the baking dish.
Conclusion
This stuffed pasta shells recipe is a delightful combination of flavors and textures that will satisfy any pasta lover. Easy to prepare and perfect for sharing, this dish is sure to become a family favorite. Enjoy every delicious bite!
Stuffed Pasta Shells
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup spinach chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in boiling salted water for 8-10 minutes until al dente, then drain.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, spinach, garlic powder, Italian seasoning, salt, and pepper.
- Gently fill each pasta shell with the cheese mixture using a spoon.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells seam-side up in the dish.
- Pour the remaining marinara sauce over the shells.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
- Let it cool slightly before serving.
