Description
Succulent Tuscan stuffed shells bring Italian countryside charm to dinner tables with creamy ricotta, spinach, and sun-dried tomatoes nestled in tender pasta shells. Rich herbs and melted mozzarella create a comforting Mediterranean masterpiece you’ll savor with pure culinary delight.
Ingredients
Scale
Pasta and Cheese:
- 1 cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- Basil, chopped (for garnish)
Main Protein and Vegetables:
- 1 cup fresh baby spinach
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 cup yellow onion, finely diced
- 1 teaspoon garlic, minced
Sauce and Seasoning:
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350°F, preparing a spacious cooking environment for the Tuscan Stuffed Shells.
- Boil salted water and cook pasta shells approximately 4 minutes less than package instructions, allowing them to maintain slight firmness. Drain and let shells cool enough to handle comfortably.
- Create a creamy filling by blending ricotta, mozzarella, parmesan, romano, and cream cheese with minced garlic, salt, pepper, and chopped basil until smooth and well-incorporated.
- Transfer filling mixture into a piping bag or plastic bag with trimmed corner, carefully filling each pasta shell with precise, even amounts of the cheese mixture.
- Melt butter in a large saucepan, sautéing diced onions until translucent and aromatic. Add minced garlic and cook briefly.
- Introduce sun-dried tomatoes, oregano, paprika, salt, and pepper to the pan. Sprinkle flour and stir, allowing the mixture to thicken and develop rich flavors.
- Slowly pour chicken broth into the pan, scraping any caramelized bits from the bottom to enhance sauce depth.
- Incorporate heavy cream, fresh spinach, and grated parmesan, cooking until spinach wilts and sauce reaches a luxurious consistency.
- Spread one cup of prepared sauce across a cast-iron skillet, creating a flavorful base for the shells.
- Arrange stuffed pasta shells in a uniform layer over the sauce, ensuring complete coverage to prevent drying.
- Pour remaining sauce over shells, guaranteeing thorough moisture. Generously sprinkle shredded mozzarella across the top.
- Bake in the preheated oven for 10 minutes, then switch to broil for 2-3 minutes until cheese turns golden and bubbling.
- Remove from oven and garnish with freshly chopped basil, presenting a visually stunning and aromatic Tuscan Stuffed Shells dish.
Notes
- Make ahead magic: Prepare the filling and sauce up to 2 days in advance, storing separately in airtight containers to save time on cooking day.
- Pasta perfection: Slightly undercook shells to prevent them from becoming mushy during baking, ensuring a tender yet firm texture.
- Cheese flexibility: Swap out cheeses based on availability, but keep a mix of soft and hard cheeses for the best flavor and creamy consistency.
- Spinach swap: Replace spinach with other leafy greens like kale or Swiss chard if needed, maintaining the dish’s nutritional value and Tuscan-inspired profile.
- Vegetarian option: Substitute chicken broth with vegetable broth and add extra herbs to boost the flavor depth when making a meat-free version.
- Storage savvy: Refrigerate leftovers in an airtight container for up to 3 days, reheating gently to maintain the sauce’s creamy texture and prevent cheese from separating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 120 mg