Non-traditional Stuffed Pasta Shells
These shells are creamy stuffed with ricotta, Mozarella, and Parmesan cheeses, and basil, parsley, and spinach. They go well with either a creamy alfredo sauce or a spicy marinara. I chose a tomato/spinach wine sauce to accompany my shells.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Recipes
- Method: Bake
- Cuisine: Italian
Ingredients
1 box of Barilla Jumbo Shells
1 1/3 cup Ricotta cheese
1 cup shaved Parmesan cheese
2 cups shredded Mozzarella cheese
1 egg
4 tbsp chopped parsley
1 1/2 cup shredded spinach
2 cans of Diced Tomatoes
1/2 red onion, or small red onion (3 shallots would work well), sliced thin
2 garlic cloves, thinly sliced
1/4 cup Balsamic Vinegar
Salt, Pepper, and ground garlic to taste
Instructions
- Preheat oven to 400 degrees
- Cook shells in boiling water. For about 9 minutes. Drain and cool on a sheet pan. Set aside.
- Mix the cheeses, egg, parsley, and 1/2 cup of shredded spinach. Add Salt, Pepper, and ground garlic to taste. Fill the shells.
- Grease a 9"x13" baking dish; open one can of tomatoes and spread on the bottom of the pan.
- Add Onions (or shallots) and garlic.
- Arrange stuffed shells (opening up), cover with the remaining tomatoes.
- Bake covered in the oven at 400 degrees for 30 minutes.
Notes
This recipe is an adaptation from the recipe on the box of the Barilla Jumbo Shells. I did not want a super saucy dish, rather a clean, rustic take.
Nutrition
- Serving Size: 4
- Calories: 387
- Sugar: 9.4g
- Sodium: 1163.9mg
- Fat: 18.4g
- Carbohydrates: 21.1g
- Protein: 38.5g
- Cholesterol: 113.2mg
Keywords: Stuffed Pasta