NOTE: Everyone loves stuffed shells for the richness of the creamy ricotta cheese filling. Bathed in marinara sauce or even a light meat sauce, this dish is always a winner. Served with Italian salad and crusty Italian bread, everyone is happy.
Ingredients:
- Favorite Marinara Sauce, or Meat Sauce
- 1/2 package jumbo shells, about 20
- 1 tablespoon salt
- 9-inch by 13-inch baking dish
- olive oil to brush pan
- 1(15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 egg, beaten
- 2 tablespoons fresh curly parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups fresh baby spinach, packed
- 1 small clove garlic, minced
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- Fresh curly parsley
[caption id="attachment_2064" align="alignleft" width="300"]
Italian baked stuffed pasta shells or conchiglie, stuffed with ricotta cheese filling and topped with tomato sauce.[/caption]
Cuisine: Italian
Yield: Serves 6
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 350-degrees. Prepare the marinara sauce, about 1 quart. If using Italian meatballs, brown, crumble, and add to the sauce. Simmer the sauce about 15 minutes. Boil the jumbo shells in 8-quart pot with salt added. Shells should be a little under cooked to accommodate baking time.
- While shells are cooking, in large bowl, mix together the ricotta cheese, 1 1/2 cups mozzarella and 1/2 cup Parmesan cheese. Mix the cheeses together. Add the egg, parsley, and the salt and pepper to the mixture and mix well.
- Saute the spinach and garlic in olive oil over medium heat, just until the spinach is wilted and flavoured. Chop spinach small and fold into the ricotta mixture.
- 4. When shells are cooked about 10-12 minutes, pour off all but 2 cups water. Add 4 cups cool water to the pot in order to handle shells. Prepare a 9 by 13-inch baking pan by pouring 1 to 1 1/2 cups of sauce over the bottom. Remove one shell at a time and stuff the shell with about 1 heaping tablespoon ricotta filling. Arrange the stuffed shells over the sauce and top with another 2 cups, or more of sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cover with foil and bake for 30 minutes. Remove from oven and let sit for 15 minutes. Garnish the shells with curly parsley. Makes 8 servings.