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Tuscan Stuffed Shells

Creamy jumbo pasta shells stuffed with ricotta and spinach, baked in a rich Tuscan-style cream sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: Italian, Tuscan
Calories: 420

Ingredients
  

Pasta & Filling
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 2 cups spinach cooked and chopped
Tuscan Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup broth chicken or vegetable

Equipment

  • Large pot
  • Mixing bowls
  • Skillet
  • Baking dish

Method
 

  1. Cook jumbo shells in salted water until al dente. Drain and set aside.
  2. Mix ricotta, mozzarella, Parmesan, egg, spinach, salt, and seasoning until smooth.
  3. Melt butter in skillet, add garlic and sun-dried tomatoes, cook until fragrant.
  4. Stir in cream and broth, simmer until slightly thickened.
  5. Spread sauce in baking dish, stuff shells, and arrange evenly.
  6. Top with remaining sauce and cheese.
  7. Bake at 375°F (190°C) covered for 25 minutes, uncover and bake 10–15 minutes more.

Notes

Let rest 5 minutes before serving for best texture.