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Stuffed Shells in Tomato Sauce Recipe

Posted on December 31, 2024

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!

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