Giant Shells Stuffed with Ricotta & Spinach in Rosé Sauce

Name: Giant Shells Stuffed with Ricotta & Spinach in Rosé Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 20 giant pasta shells; 2 cups ricotta cheese (fresh); 1 cup grated Parmesan cheese; 1 egg (lightly beaten); 2 cups fresh spinach (chopped and drained); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 tsp garlic powder; 2 cups tomato sauce; 1 cup heavy cream; 1 tbsp olive oil; 1 tsp Italian seasoning; 1/2 tsp sugar

65 min 6 servings Medium

All Recipes

Giant Shells Stuffed with Ricotta & Spinach in Rosé Sauce

Delight in these giant pasta shells filled with creamy ricotta and spinach, topped with a luscious rosé sauce.

Prep

30 min

Cook

30 min

Total

65 min

Servings

Difficulty

Medium

Giant pasta shells stuffed with ricotta and spinach are a classic Italian-inspired dish that's perfect for any occasion. The creamy ricotta blends beautifully with the spinach, creating a rich and satisfying filling. Topped with a vibrant rosé sauce, these stuffed shells bring a touch of elegance to your dinner table. Whether you're serving them as a main course or a delightful starter, they're sure to impress your family and friends.

Ingredients

Servings

For the Stuffed Shells

For the Rosé Sauce

Instructions

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, about 9 minutes. Drain and rinse under cold water to stop the cooking process.

Pro tip: Undercook the shells slightly as they will continue cooking in the oven.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, Parmesan, egg, chopped spinach, salt, pepper, and garlic powder. Mix until well combined.

Pro tip: Ensure the spinach is well-drained to prevent a watery filling.

Stuff the Shells

Preheat your oven to 375°F (190°C). Use a spoon or a piping bag to fill each pasta shell with the ricotta mixture.

Pro tip: A piping bag makes filling the shells easier and less messy.

Prepare the Rosé Sauce

In a saucepan, heat olive oil over medium heat. Add tomato sauce, heavy cream, Italian seasoning, and sugar. Stir and simmer for 5 minutes.

Pro tip: Adjust seasoning to taste, adding more sugar if the sauce is too acidic.

Assemble the Dish

Spread a layer of rosé sauce in a 9x13 inch (23x33 cm) baking dish. Arrange stuffed shells over the sauce. Pour remaining sauce over the shells.

Pro tip: Ensure all shells are covered with sauce to prevent drying.

Bake the Shells

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until bubbly.

Pro tip: Let the dish rest for 5 minutes before serving to allow the filling to set.

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Tips & Tricks

<ul><li>Ensure the spinach is thoroughly drained to avoid a watery filling.</li><li>Use a piping bag for easy stuffing of the shells.</li><li>Cover the dish with foil to prevent drying during baking.</li><li>Let the dish rest for a few minutes before serving to set the filling.</li></ul>

Serving Suggestions

Serve the stuffed shells with a side of garlic bread and a fresh green salad for a complete meal. A crisp white wine or a light rosé pairs wonderfully with this dish. These shells are excellent for make-ahead meals. Simply prepare and stuff the shells, cover and refrigerate for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.