Description
Creamy Spinach & Ricotta Stuffed Shells with Pesto Sauce
“These jumbo pasta shells are stuffed with a rich ricotta, spinach, and mozzarella filling, baked to perfection in a creamy pesto sauce. A comforting and cheesy Italian classic!
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Ingredients
For the Stuffed Shells:
12 jumbo pasta shells
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup fresh spinach, chopped
½ cup diced roasted red peppers
1 egg
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
For the Sauce:
1 cup heavy cream
½ cup pesto sauce
½ cup shredded mozzarella
½ tsp red pepper flakes (optional)
Instructions
Cook the Pasta Shells:
Boil pasta shells in salted water until al dente.
Drain and set aside.
Prepare the Filling:
In a bowl, mix ricotta, mozzarella, Parmesan, spinach, roasted red peppers, egg, salt, pepper, garlic powder, and Italian seasoning.
Make the Sauce:
In a saucepan, warm heavy cream and stir in pesto sauce.
Add shredded mozzarella and red pepper flakes. Simmer until creamy.
Assemble & Bake:
Preheat oven to 375°F (190°C).
Spread a layer of pesto sauce on the bottom of a baking dish.
Stuff each pasta shell with the ricotta mixture and arrange in the dish.
Drizzle remaining sauce over the shells and sprinkle with mozzarella.
Bake for 20 minutes until bubbly and golden.
Serve & Enjoy:
Garnish with extra Parmesan and fresh basil.
Who’s ready for this cheesy, comforting Italian masterpiece?
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. First, preheat your oven to 375°F (190°C). Cook the 12 jumbo shells in well-salted boiling water for about 9-11 minutes, until just pliable but still firm (al dente). Immediately drain and rinse with cool water to stop the cooking. Lay them on a parchment-lined baking sheet to prevent sticking. While the pasta cooks, combine all filling ingredients in a large bowl, ensuring the egg is fully incorporated. For the sauce, gently heat the heavy cream in a saucepan over medium-low heat. Whisk in the pesto until smooth, then add the ½ cup of mozzarella and optional red pepper flakes, stirring until the cheese melts and the sauce thickens slightly. Spread a thin layer of sauce in a 9×13 inch baking dish. Using a spoon or piping bag, generously fill each shell and place it seam-side up in the dish. Pour the remaining sauce evenly over the top, and sprinkle with additional mozzarella if desired. Bake for 18-22 minutes, until the filling is hot and the top is golden and bubbly.
Serving Suggestions
These rich, creamy shells are a complete meal on their own, but they pair beautifully with a light, crisp side to balance the dish. Serve alongside a simple arugula salad with a lemon vinaigrette, or with garlic breadsticks for dipping into the extra sauce. For a heartier spread, add grilled Italian sausage or herb-roasted chicken breasts. A glass of chilled Pinot Grigio or a light Sangiovese complements the herbal pesto and rich cheese perfectly.
How-to Summary
In summary: Cook shells al dente. Mix ricotta, cheeses, spinach, peppers, egg, and seasonings for the filling. Create a creamy sauce by simmering heavy cream, pesto, and mozzarella. Layer sauce in a dish, stuff shells, top with remaining sauce and cheese. Bake at 375°F for 20 minutes until golden.
Frequently Asked Questions
Can I make these stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen spinach? Yes. Thaw ½ cup of frozen chopped spinach and squeeze out ALL excess liquid in a clean kitchen towel before adding it to the filling. This prevents a watery dish.
What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk can work, but the sauce will be less rich and thick. For a dairy-free alternative, full-fat canned coconut cream is an excellent substitute.
How do I store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 15-20 minutes.
Can I freeze baked stuffed shells? Yes. Cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating, covered, in the oven.
Common Mistakes to Avoid
Avoid overcooking the pasta shells initially, as they will soften further in the oven and can become mushy. Do not skip squeezing the moisture from spinach (if using frozen), as excess water will dilute the filling and sauce. Ensure your ricotta mixture is well-seasoned; under-seasoned filling is a common pitfall. Finally, do not boil the cream sauce—simmer it gently to prevent curdling or separating.
Conclusion
These Creamy Spinach & Ricotta Stuffed Shells are the epitome of comforting, crowd-pleasing cuisine. With a perfect balance of creamy pesto sauce, flavorful cheese, and vibrant vegetables, this dish is both impressive to serve and straightforward to prepare. By following the detailed guide and tips provided, you can avoid common errors and create a reliably delicious Italian masterpiece that’s sure to become a family favorite. Enjoy the process and the delicious results!