Stuffed Pasta Shells Recipe

Name: Stuffed Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -20 uncooked jumbo pasta shells; 1 (12 ounce) container ricotta cheese; 1 egg; ½ cup asiago cheese or ½ cup pecorino cheese, finely shredded; 4 -5 baby portabella mushrooms, sliced thin; 5 garlic cloves, minced; 1 bunch spinach, chopped; ¼ cup pine nuts; 1 tablespoon dried oregano; ½ tablespoon dried rosemary; olive oil; 1 (24 ounce) jarsimple tomato sauce, to cover

Servings: persons

10 -20 uncooked jumbo pasta shells
1 (12 ounce) container ricotta cheese
1 egg
½ cup asiago cheese or ½ cup pecorino cheese, finely shredded
4 -5 baby portabella mushrooms, sliced thin
5 garlic cloves, minced
1 bunch spinach, chopped
¼ cup pine nuts
1 tablespoon dried oregano
½ tablespoon dried rosemary
olive oil
1 (24 ounce) jarsimple tomato sauce, to cover

1
Preheat oven to 375F.
2
Boil pasta shells according to directions.
3
Strain and set aside in cold water for stuffing.
4
Saute mushrooms until tender in olive oil.
5
when their almost done add garlic, spices and spinach until spinach wilts.
6
In mixing bowl combine cheeses, egg and saute mixture until blended.
7
add pepper to taste.
8
In deep glass baking dish, add just enough tomato sauce to thinly layer bottom.
9
With spoon, gently stuff cheese mix into shells, lining them up on their backs in baking dish.
10
Do not overfill shells, it will be messy.
11
Make sure they close to about 1.4 inch.
12
Wipe away excess.
13
Spoon remaining sauce lightly atop shells, a generous spoon full each.
14
sprinkle extra asiago for added effect.
15
Cover dish with foil and bake for approximately 30 minutes.
16
Remove foil and bake for another 5, or until sauce is bubbly and cheese is toasted on top.
17
Serve with garlic rubbed toast, salad, good wine and enjoy!

1395

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 -20 uncooked jumbo pasta shells, 1 (12 ounce) container ricotta cheese, 1 egg, ½ cup asiago cheese or ½ cup pecorino cheese, finely shredded, and more.

Yes, Stuffed Pasta Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pasta Shells

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