Stuffed Shells
Large pasta shells filled with a creamy ricotta-spinach mixture and baked in a bright tomato sauce until bubbly and golden on top. Comforting yet fresh, this dish balances lush cheese with herb-scented acidity.
20 jumbo pasta shells
2 tbsp olive oil
1 onion, finely chopped
3 clove garlic, minced
28 oz crushed tomatoes, canned
1 tsp dried oregano
¼ tsp red pepper flakes
1 tsp salt
½ tsp black pepper
15 oz ricotta cheese
2 cup mozzarella, shredded
½ cup parmesan, grated
1 egg, beaten
10 oz spinach, thawed and squeezed dry
4 sprig fresh basil, chopped
¼ cup breadcrumbs
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.