Description
Savory Tuscan stuffed shells bring Italian countryside charm to dinner tables with creamy ricotta and spinach filling. Herb-infused pasta nestles comfortably alongside zesty marinara, inviting diners to savor Mediterranean comfort.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup mozzarella cheese, shredded
- 1 cup fresh baby spinach
- 1 cup yellow onion, finely diced
- ¼ cup parmesan cheese, grated
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- ¼ cup all-purpose flour
- 2 tbsps unsalted butter
- 2 tsps oregano
- 1 tsp kosher salt
- 1 tsp garlic, minced
- ½ tsp paprika
- ½ tsp pepper
- Basil, chopped (for garnish)
Instructions
- Preparation: Warm the oven to 350°F and position a rack in the center for optimal heat distribution.
- Pasta Preparation: Cook shells in salted water until slightly undercooked, ensuring they maintain structural integrity. Drain and allow to cool for comfortable handling.
- Cheese Filling: Blend ricotta, mozzarella, parmesan, romano, and cream cheese with garlic, salt, pepper, and basil until achieving a smooth, homogeneous texture. Transfer mixture to a piping bag for precise shell filling.
- Sauce Foundation: In a large skillet, melt butter and sauté onions until translucent. Introduce garlic, sun-dried tomatoes, oregano, paprika, salt, and pepper. Dust with flour, stirring to create a flavor-rich base.
- Sauce Development: Gradually pour chicken broth, scraping skillet’s bottom to incorporate caramelized essence. Fold in heavy cream, spinach, and parmesan, simmering until spinach wilts and sauce reaches a velvety consistency.
- Assembly: Spread sauce across a cast-iron skillet, creating a flavorful foundation. Methodically arrange stuffed shells in a uniform layer, ensuring complete sauce coverage.
- Finishing Touches: Cascade remaining sauce over shells, then lavishly sprinkle mozzarella across the top. Bake for 10 minutes, then broil for 2-3 minutes until cheese transforms to a golden, bubbling crust.
- Serving: Extract from oven and embellish with freshly chopped basil, presenting a tantalizing Tuscan Stuffed Shells masterpiece.
Notes
- Pasta Perfection: Cook shells slightly undercooked to prevent mushiness during baking, ensuring a perfect al dente texture.
- Cheese Consistency: Blend cheeses at room temperature for smoother, more evenly distributed filling without lumps.
- Sauce Stability: Slowly introduce liquid ingredients to prevent sauce separation and achieve a rich, creamy consistency.
- Topping Technique: Broil carefully to create a golden cheese crust without burning, watching the dish closely during the final minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg