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.
1 box of Barilla Jumbo Shells
1 1/3 cup Ricotta cheese
1 cup shaved Parmesan cheese
2 cups shredded Mozzarella cheese
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
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.
Keywords: Stuffed Pasta