Description
Jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, baked in a rich Tuscan-inspired sauce with sun-dried tomatoes and spinach, then topped with melted cheese.
Ingredients
Scale
- 6 ounces large pasta shells (about 20 shells)
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- 6 ounces cream cheese, room temperature
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon fresh basil, diced
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1 teaspoon garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 teaspoons oregano
- ½ teaspoon paprika
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh baby spinach
- 1 cup mozzarella cheese, shredded (for topping)
- ¼ cup Parmesan cheese, grated (for topping)
Instructions
- Preheat oven to 350°F (175°C). Cook pasta shells according to package directions until al dente. Drain and cool.
- Mix ricotta, cream cheese, mozzarella, Parmesan, Romano, garlic, salt, pepper, and basil for filling.
- For sauce: Melt butter, sauté onion until soft. Add garlic, sun-dried tomatoes, oregano, paprika, salt, and pepper. Cook 1 minute.
- Whisk in flour, then gradually add broth and cream. Simmer until thickened. Stir in spinach.
- Spread thin layer of sauce in baking dish. Stuff shells with cheese mixture and arrange in dish.
- Pour remaining sauce over shells. Top with mozzarella and Parmesan.
- Cover with foil and bake 25 minutes. Uncover and bake 10-15 minutes until golden and bubbly.
Notes
- Ensure cream cheese is room temperature for smooth filling
- Can be assembled ahead and refrigerated before baking
- Leftovers keep for 3-4 days in refrigerator
- Freeze unbaked for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg