Tuscan Stuffed Shells Recipe

Introduction

Tuscan Stuffed Shells are a comforting Italian-inspired dish filled with a rich blend of cheeses and fresh herbs, nestled in tender pasta shells. Baked in a creamy, flavorful sauce with spinach and sun-dried tomatoes, this recipe makes for a delicious and satisfying meal perfect for family dinners or special occasions.

Ingredients

• 6 ounces large pasta shells (about 20 shells)
• 1 cup ricotta cheese
• ½ cup mozzarella cheese, grated
• ½ cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 6 ounces cream cheese, room temperature
• 2 teaspoons garlic, minced (for filling)
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon fresh basil, diced
• 2 tablespoons unsalted butter
• 1 cup yellow onion, diced
• 1 teaspoon garlic, minced (for sauce)
• ¼ cup sun-dried tomatoes, chopped
• 2 teaspoons oregano
• ½ teaspoon paprika
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup fresh baby spinach
• 1 cup mozzarella cheese, shredded (for topping)
• ¼ cup Parmesan cheese, grated (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Cook the pasta shells according to the package directions until al dente. Drain and set aside to cool.
2. Step 2: In a mixing bowl, combine ricotta, cream cheese, grated mozzarella, Parmesan, Romano cheeses, minced garlic, salt, pepper, and diced basil. Mix until smooth and well blended. This will be your filling.
3. Step 3: For the sauce, melt butter in a skillet over medium heat. Add diced onion and sauté until soft and translucent. Stir in minced garlic, sun-dried tomatoes, oregano, paprika, salt, and pepper, cooking for about 1 minute until fragrant.
4. Step 4: Whisk in the flour, cooking for another minute to form a roux. Gradually add the chicken broth and heavy cream, whisking continuously to avoid lumps. Simmer the sauce until it thickens. Stir in the fresh baby spinach until wilted.
5. Step 5: Spread a thin layer of the sauce on the bottom of a baking dish. Carefully stuff each cooked shell with the cheese mixture and arrange them in the dish in a single layer.
6. Step 6: Pour the remaining sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and grated Parmesan cheese on top to create a golden crust.
7. Step 7: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese topping is golden and bubbly.

Tips & Variations

• For a vegetarian option, substitute vegetable broth for the chicken broth.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
• Use fresh herbs like oregano and basil for a brighter flavor.
• Substitute part of the spinach with kale for added texture and nutrition.
• Allow the stuffed shells to rest for 5 minutes after baking before serving to help the sauce thicken slightly.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven method keeps the sauce creamier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Tuscan Stuffed Shells ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly, and refrigerate. Bake just before serving, adding a few extra minutes if baking cold.

Can I freeze stuffed shells?

Yes, freeze the assembled, unbaked shells in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Tuscan Stuffed Shells Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

Tuscan Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring large pasta shells filled with a creamy blend of ricotta, cream cheese, mozzarella, Parmesan, and Romano cheeses, seasoned with garlic and fresh basil. The shells are baked in a rich, flavorful sauce made from sautéed onions, sun-dried tomatoes, herbs, and a creamy spinach-infused base, topped with melted mozzarella and Parmesan for a golden, bubbly finish. Perfect for a family dinner or special occasion, this recipe combines creamy textures and robust flavors for a memorable meal.

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta Shells

• 6 ounces large pasta shells (about 20 shells)

Cheese Filling

• 1 cup ricotta cheese
• ½ cup mozzarella cheese, grated
• ½ cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 6 ounces cream cheese, room temperature
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon fresh basil, diced

Sauce

• 2 tablespoons unsalted butter
• 1 cup yellow onion, diced
• 1 teaspoon garlic, minced
• ¼ cup sun-dried tomatoes, chopped
• 2 teaspoons oregano
• ½ teaspoon paprika
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup fresh baby spinach

Topping

• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated

Instructions

1. Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the large pasta shells according to the package directions until al dente. Drain them well and let them cool to handle easily.
2. Prepare Cheese Filling: In a mixing bowl, combine the ricotta cheese, cream cheese, grated mozzarella, Parmesan, Romano, minced garlic, kosher salt, black pepper, and diced fresh basil. Mix thoroughly to create a smooth and flavorful cheese filling.
3. Make the Sauce – Sauté Aromatics: In a saucepan, melt the unsalted butter over medium heat. Add the diced yellow onion and sauté until soft and translucent. Stir in the minced garlic, chopped sun-dried tomatoes, oregano, paprika, kosher salt, and black pepper. Cook this mixture for about one minute to release the flavors.
4. Thicken the Sauce: Whisk in the all-purpose flour to the sautéed ingredients until well combined, forming a roux. Gradually pour in the chicken broth and heavy cream while whisking continuously. Simmer this sauce, stirring occasionally, until it thickens to a creamy consistency. Finally, stir in the fresh baby spinach until it wilts into the sauce.
5. Assemble the Dish: Spread a thin layer of the prepared sauce evenly over the bottom of a baking dish. Stuff each cooled pasta shell generously with the cheese filling and arrange them in the baking dish neatly in a single layer.
6. Add Sauce and Toppings: Pour the remaining sauce over the stuffed shells ensuring they are well covered. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly on top to create a delectable crust after baking.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese topping is golden brown and bubbling.

Notes

• Ensure the pasta shells are cooled before stuffing to avoid tearing.
• Use fresh herbs like basil for the best flavor.
• You can substitute chicken broth with vegetable broth for a vegetarian variation, but adjust the diet label accordingly.
• Let the dish rest for 5-10 minutes after baking before serving to allow flavors to meld.
• Leftovers can be refrigerated and reheated covered in the oven or microwave.

Keywords: Tuscan stuffed shells, stuffed pasta shells, Italian baked pasta, cheese stuffed shells, creamy stuffed shells, baked stuffed shells recipe