Here’s a delicious Stuffed Shells in Tomato Sauce recipe for you! This dish is a hearty, comforting meal with large pasta shells stuffed with a flavorful ricotta and spinach mixture, baked in a savory tomato sauce. Perfect for family dinners or special occasions!
Ingredients:
For the Stuffed Shells:
- 20-25 large pasta shells (jumbo shells)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese (plus more for topping)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes (optional for extra texture)
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
1. Prepare the Pasta Shells:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, about 9-11 minutes, until al dente. Drain and set aside to cool slightly.
- Drizzle a little olive oil over the shells to prevent them from sticking.
2. Make the Tomato Sauce:
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute.
- Add the crushed tomatoes, diced tomatoes, tomato paste, and Italian seasoning. Stir to combine.
- Simmer the sauce on low heat for 10-15 minutes to blend the flavors. Season with salt, pepper, and sugar to taste.
- Set aside.
3. Prepare the Stuffing:
- In a large mixing bowl, combine the ricotta cheese, 1 ½ cups mozzarella cheese, Parmesan cheese, egg, chopped spinach, garlic powder, Italian seasoning, and fresh basil (if using).
- Season with salt and pepper to taste.
- Mix well until fully combined.
4. Stuff the Pasta Shells:
- Take each cooked pasta shell and fill it with the cheese-spinach mixture, pressing gently to pack it in. Place the stuffed shells seam-side down in a 9×13-inch baking dish.
5. Assemble the Dish:
- Pour half of the tomato sauce over the stuffed shells, making sure they are all covered.
- Sprinkle the remaining mozzarella cheese over the top of the shells.
- Pour the rest of the sauce over the shells.
6. Bake the Stuffed Shells:
- Cover the baking dish with aluminum foil.
- Bake for 25-30 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
7. Serve:
- Let the stuffed shells rest for a few minutes before serving.
- Garnish with fresh basil or parsley, and enjoy!
Tips:
- You can add ground beef, turkey, or sausage to the sauce for a meatier version.
- For extra flavor, sprinkle some more Parmesan cheese on top before baking.
- This dish can be made ahead of time and stored in the fridge for 1-2 days before baking.
Enjoy your delicious, cheesy stuffed shells in tomato sauce!
