Stuffed Shells. Delicious Stuffed Shells are the perfect easy, weeknight dinner. Jumbo pasta shells are stuffed with a smooth, creamy, cheesy filling flavored with fresh herbs and baked to absolute perfection. Stuffed Shells — Easy Comfort Food.

Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Easy, cheesy Stuffed Shells that can be assembled and in the oven in a matter of minutes. ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓ Full Printable Recipe. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara! You can cook Stuffed Shells using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Stuffed Shells

1. It's 16 of jumbo pasta shells.
2. Prepare 2 of small onions.
3. Prepare 1 stick of butter/margarine.
4. Prepare 2 of egg whites (or 1/3 cup egg beaters or equivalent).
5. Prepare 15 ounce of skim milk ricotta.
6. Prepare 8 ounce of bag part skim mozzarella.
7. You need 1/2 cup of parmesan or romano cheese.
8. You need 1/2 tsp. of sugar.
9. You need 1/2 tsp. of garlic powder.
10. You need 1/8 tsp. of salt x2.
11. It's 1/8 tsp. of pepper.
12. It's 1/4 bag of spinach (2 oz.).
13. Prepare 2 (28 oz.) of can Redpack crushed tomatoes (or 2 cans plum tomatoes).
14. You need 1 Tbsp. of dried basil.

Tips for making ahead AND freezing! Stuffed shells recipe with spinach and three kinds of cheese! Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. This Classic Stuffed Shells Recipe couldn't be easier to put together!

Stuffed Shells step by step

1. Get the sauce cooking. Melt butter/margarine in medium pot (or slow cooker) on LOW HEAT, mince onions as fine as possible and add to pot with the butter. Let simmer for 2 minutes to blanch onions..
2. Mix dried basil with a 1/4 cup of water and microwave in a cup for 45 seconds. This will make a basil "tea". Strain and add basil "tea" to the sauce..
3. Add cans of tomatoes, basil "tea", pepper, sugar and 1/8 tsp. salt to pot and let simmer at least an hour (or two). Add more sugar if you like it sweeter..
4. Boil the shells and let cool being careful not to get them torn up..
5. Mix thourloughly the ricotta, parmesan, eggs, garlic powder, 4 oz. mozzarella and cleaned spinach (remove the stems!). I used about a quarter of a bag of spinach..
6. Preheat oven to 350 degrees. Add several ladles of the tomato sauce to a casserole dish. Stuff the shells with cheese mixture and line the casserole dish with stuffed shells..
7. Pour a few more ladles of the tomato sauce over the shells. Cover the dish with foil, poke a hole in the middle to vent. Be careful not to let the tomato sauce get on the foil as it will dissolve the foil! Bake covered for 40 minutes..
8. Uncover and top cooked shells with the rest of the mozzarella cheese. Cook another 10 minutes..
9. Let cool 5 minutes then serve!.
10. I've also made this by adding a half pound of hot sausage (or ground beef or even pepperoni) to the sauce. But, the vegetarian version is remarkable. The only really fattening part is the butter/margarine. I don't like using olive oil as it has a distinctly different taste than the more pungent flavor of butter/margarine. Feel free to use either parmesan or romano cheese. Pecorino romano is by far the best to use if you can..

Made with Ricotta, spinach, and Italian herbs and seasonings covered with marinara sauce and smothered in cheese. A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses Pumpkin and Ricotta Stuffed Shells. Pumpkin is good for way more than pies and lattes. It'll have everyone asking for seconds.