Tuscan Stuffed Shells

Tuscan Stuffed Shells
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Tuscan Stuffed Shells are a delightful, cheesy pasta dish that brings a taste of Italy right to your table. They are filled with creamy ricotta and spinach and topped with marinara sauce and melted cheese. This dish is perfect for family dinners and will impress your loved ones!

Why Make This Recipe

This recipe is not only satisfying but also easy to prepare. It’s great for busy weeknights or lazy weekends. Plus, stuffed shells are a fun way to get creative in the kitchen! You can make a big batch, and you’ll have leftovers for the next day. The cheesy goodness is always a hit with kids and adults alike!

How to Make Tuscan Stuffed Shells

Ingredients:

  • Large pasta shells
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Spinach
  • Cream
  • Garlic
  • Italian seasoning
  • Salt
  • Pepper
  • Marinara sauce

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Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until they are al dente.
  3. In a bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, minced garlic, Italian seasoning, salt, and pepper.
  4. Carefully stuff the cooked pasta shells with the cheese mixture.
  5. Spread some marinara sauce on the bottom of a baking dish, and then arrange the stuffed shells on top.
  6. Pour cream sauce over the shells and sprinkle with extra mozzarella cheese.
  7. Bake in the oven for 25-30 minutes, or until the top is bubbly and golden brown.
  8. Let it cool for a few minutes before serving.

How to Serve Tuscan Stuffed Shells

Serve your Tuscan Stuffed Shells with a side salad and some crusty bread to soak up all the delicious sauce. You can also sprinkle fresh basil or extra Parmesan cheese on top for that perfect finishing touch.

How to Store Tuscan Stuffed Shells

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.

Tips to Make Tuscan Stuffed Shells

  • Make sure not to overcook the pasta shells. They should still have a slight bite since they will bake in the oven.
  • Feel free to add your favorite vegetables or cooked meat to the cheese mixture for extra flavor.
  • If you want a crispier top, broil the stuffed shells for a minute or two after baking.

Variation

You can easily turn this dish into a lighter version by swapping the cream for a little more marinara sauce or using low-fat cheeses. You can also try using whole wheat or gluten-free pasta shells if you prefer.

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Tuscan Stuffed Shells

Tuscan Stuffed Shells

  • Author: Alora chef
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

Tuscan Stuffed Shells are a comforting and cheesy Italian-inspired pasta dish filled with creamy ricotta, spinach, and herbs, then baked with marinara and cream sauce for a satisfying meal.

Ingredients

Scale
  • 20 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked spinach (chopped and drained)
  • 2 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups marinara sauce
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
  3. In a large bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, cooked spinach, minced garlic, Italian seasoning, salt, and pepper.
  4. Carefully stuff each pasta shell with the ricotta mixture.
  5. Spread marinara sauce on the bottom of a baking dish.
  6. Arrange the stuffed shells over the marinara sauce in the dish.
  7. Pour cream evenly over the stuffed shells and top with extra mozzarella cheese.
  8. Bake for 25–30 minutes, or until the top is bubbly and golden brown.
  9. Let cool for a few minutes before serving.

Notes

  • Do not overcook the pasta shells; they should be slightly firm to hold their shape while baking.
  • Add sautéed mushrooms, bell peppers, or cooked sausage for extra flavor.
  • Broil the dish for 1–2 minutes at the end if you prefer a crispier cheese topping.
  • Use low-fat cheese and extra marinara instead of cream for a lighter version.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 420
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 65mg

Keywords: Tuscan stuffed shells, ricotta stuffed shells, vegetarian pasta bake, Italian stuffed shells, cheesy baked pasta

FAQs

1. Can I make these stuffed shells ahead of time?
Yes! You can prepare the stuffed shells a day in advance and store them in the fridge until you’re ready to bake them.

2. Can I freeze Tuscan Stuffed Shells?
Absolutely! Just place the baked stuffed shells in an airtight container, and they can be frozen for up to 3 months. Thaw them in the fridge before reheating.

3. What can I serve with stuffed shells?
Stuffed shells pair nicely with a simple green salad, garlic bread, or even a side of roasted vegetables for a complete meal!

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