Description
Succulent Stuffed Pasta Shells deliver a Mediterranean-inspired vegetarian feast that dances with creamy ricotta and fresh herbs. Cheese-lovers and plant-based gourmets will savor each comforting, flavor-packed bite of this simple yet elegant Italian classic.
Ingredients
Scale
Main Ingredients:
- 20 large pasta shells
- 1 cup (237 ml) ricotta cheese
- 1 cup (237 ml) spinach, chopped
- 2 cups (473 ml) marinara sauce
- 1/2 cup (118 ml) grated mozzarella cheese
- 1/2 cup (118 ml) cooked sweet potato, mashed
Cheese and Binding Ingredients:
- 1/4 cup (59 ml) grated Parmesan cheese
- 1 large egg
- 1/4 cup (59 ml) breadcrumbs
Seasoning and Garnish:
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Fresh basil (for garnish)
Instructions
- Prepare pasta shells by gently boiling in salted water until slightly undercooked, maintaining a firm texture. Drain and allow to cool on a clean kitchen towel, preventing them from sticking together.
- Create a rich, creamy filling by blending ricotta, mozzarella, and Parmesan cheeses with finely chopped spinach. Incorporate mashed sweet potato, breadcrumbs, garlic powder, salt, and pepper for depth of flavor. Bind the mixture with a whisked egg, ensuring a smooth, cohesive consistency.
- Carefully fill each pasta shell with the vegetable-cheese mixture, using a small spoon to distribute evenly without tearing the delicate shells.
- Preheat oven to 375F (190C). Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking and add moisture.
- Arrange stuffed shells in the prepared dish, nestling them close together. Pour remaining marinara sauce over the shells, ensuring complete coverage.
- Cover the baking dish with aluminum foil, creating a sealed environment for even cooking. Bake for 25-30 minutes until the filling is heated through and sauce is bubbling.
- Remove from oven and let rest for 5 minutes, allowing the filling to set and flavors to meld. Garnish with fresh basil leaves for a bright, aromatic finish before serving.
Notes
- Ensure pasta shells are slightly undercooked to prevent becoming mushy during baking, maintaining a perfect al dente texture.
- Use fresh spinach or thoroughly drain frozen spinach to avoid excess moisture, which can make the filling watery and compromise the dish’s consistency.
- Experiment with different cheese combinations like goat cheese or ricotta alternatives for those with dairy sensitivities, creating versatile flavor profiles.
- Replace egg with ground flaxseed or chia seed mixture for a vegan-friendly version, keeping the binding properties intact while accommodating plant-based dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg