Tuscan Stuffed Shells
Tuscan Stuffed Shells are large pasta shells filled with a rich and cheesy mixture and baked in a creamy sauce topped with mozzarella cheese.
Prep Time25 minutes mins
Cook Time13 minutes mins
Total Time38 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Tuscan Stuffed Shells
Servings: 4
Calories: 774kcal
Author: Amanda Rettke--iamhomesteader.com
Pasta
- 6 ounces large pasta shells, approximately 20 shells
Filling
- 1 cup (246 g) ricotta cheese
- ½ cup (56.5 g) mozzarella cheese, grated
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (50 g) romano cheese, grated
- 6 ounces cream cheese, room temperature
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon fresh basil, finely diced
Sauce
- 2 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1 teaspoon garlic, minced
- ¼ cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
- 2 teaspoons oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup (31 g) all-purpose flour
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy cream
- 1 cup (30 g) fresh baby spinach
- ¼ cup (25 g) parmesan cheese, grated
- 1 cup (113 g) mozzarella cheese, shredded
- basil, chopped (for garnish)
Filling
In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and basil.
Add mixture to a piping bag (or a zipped plastic bag).
Once noodles are cooled, use the piping bag to fill the individual noodles with the filling. Set aside.
Sauce
In a large saucepan over medium heat, add butter. Once the butter has melted, add onions and cook until translucent and fragrant (about 5 minutes).
Add garlic and cook 1 more minute.
Add sun-dried tomatoes, oregano, paprika, salt, and pepper. Stir to combine.
Add flour and cook 1-2 more minutes. (The mixture will thicken.)
Add broth, and stir, using a wooden spoon. Scrape the brown bits off the bottom of the pan.
Add heavy cream, spinach, and parmesan cheese. Continue cooking until the spinach is wilted, or about 3-5 minutes.
Assembly
To a 12-inch cast-iron (or oven-safe) skillet, add 1 cup of the sauce.
Top the sauce with an even layer of the stuffed noodles.
Cover the pasta with the remaining sauce and top with mozzarella cheese. (Make sure the shells are completely coated with the sauce to prevent the pasta from getting crunchy.)
Bake for 10 minutes. Then, broil the shells for 2-3 minutes (watching carefully), or until the cheese is golden brown and bubbly.
Serve garnished with fresh basil.
Calories: 774kcal