Stuffed Pasta Shells

In this easy stuffed pasta shells recipe, the stuffed pasta is filled with a combination of luscious Ricotta and Parmigiano Reggiano® cheeses and spinach, then baked in homemade Simple Tomato Sauce. Stuffed pasta shells is a great make-ahead meal because you can cook the shells a day in advance and stuff the pasta shells right before baking. Use fresh spinach in season or try some colorful rainbow chard, blanched and drained. Some finely chopped ham or crumbled cooked bacon gives your stuffed pasta shells an unexpected flavor boost.

Two time-saving tips: The best way to stuff the pasta shells is to put the filling in a piping bag or plastic bag, cut a corner of the bag and pipe the filling in each shell. If you don’t have time to make our Simple Tomato Sauce, use a store-bought marinara for this easy stuffed pasta shells recipe.
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Rating: 0
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Prep 40 minutes
Cook 40 minutes
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people
Chef devparm

Stuffed Pasta Shells

In this easy stuffed pasta shells recipe, the stuffed pasta is filled with a combination of luscious Ricotta and Parmigiano Reggiano® cheeses and spinach, then baked in homemade Simple Tomato Sauce. Stuffed pasta shells is a great make-ahead meal because you can cook the shells a day in advance and stuff the pasta shells right before baking. Use fresh spinach in season or try some colorful rainbow chard, blanched and drained. Some finely chopped ham or crumbled cooked bacon gives your stuffed pasta shells an unexpected flavor boost.

Two time-saving tips: The best way to stuff the pasta shells is to put the filling in a piping bag or plastic bag, cut a corner of the bag and pipe the filling in each shell. If you don’t have time to make our Simple Tomato Sauce, use a store-bought marinara for this easy stuffed pasta shells recipe.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 40 minutes
Cook 40 minutes
Print Recipe
people
Chef devparm
Ingredients (6 people)
12 oz. Shell Pasta (jumbo size)
1 cup Spinach (frozen, chopped)
3 cups Ricotta
1 1/4 cup Parmigiano Reggiano (grated)
2 Eggs
1/2 cup Basil Leaves (fresh, packed)
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Nutmeg
3 cups Simple Tomatoe Sauce
1/2 cups Mozzarella (shredded)
Directions
  1. Preheat the oven to 375° F.
  2. Cook the pasta shells in a large pot of boiling salted water for nine minutes. Drain and spread them on a clean towel to dry.
  3. Defrost the spinach, drain and squeeze out most of the liquid. In a large bowl, mix the Ricotta with one cup of the Parmigiano Reggiano, the eggs, the spinach, the chopped basil, and the salt, pepper and nutmeg.
  4. In a 13 x 9 x 2-inch casserole, spread 1½ cups of tomato sauce.
  5. Using a piping bag or plastic bag with one corner cut off, pipe the Ricotta mixture in each shell and place the shells, with opening up, on the tomato sauce. Fit them snugly against each other.
  6. Cover the shells with the remaining 1½ cups of sauce, then sprinkle with the Mozzarella and the remaining 1/4 cup of Parmigiano Reggiano. Cover with foil and bake 30 minutes. Remove the foil and bake 10 minutes more. Let stand for at least 10 minutes before serving.
Ingredients (6 people)
12 oz. Shell Pasta (jumbo size)
1 cup Spinach (frozen, chopped)
3 cups Ricotta
1 1/4 cup Parmigiano Reggiano (grated)
2 Eggs
1/2 cup Basil Leaves (fresh, packed)
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Nutmeg
3 cups Simple Tomatoe Sauce
1/2 cups Mozzarella (shredded)
Directions
  1. Preheat the oven to 375° F.
  2. Cook the pasta shells in a large pot of boiling salted water for nine minutes. Drain and spread them on a clean towel to dry.
  3. Defrost the spinach, drain and squeeze out most of the liquid. In a large bowl, mix the Ricotta with one cup of the Parmigiano Reggiano, the eggs, the spinach, the chopped basil, and the salt, pepper and nutmeg.
  4. In a 13 x 9 x 2-inch casserole, spread 1½ cups of tomato sauce.
  5. Using a piping bag or plastic bag with one corner cut off, pipe the Ricotta mixture in each shell and place the shells, with opening up, on the tomato sauce. Fit them snugly against each other.
  6. Cover the shells with the remaining 1½ cups of sauce, then sprinkle with the Mozzarella and the remaining 1/4 cup of Parmigiano Reggiano. Cover with foil and bake 30 minutes. Remove the foil and bake 10 minutes more. Let stand for at least 10 minutes before serving.