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Tuscan Stuffed Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/tuscan-stuffed-shells-recipe/