Tuscan Stuffed Shells
Tuscan Stuffed Shells are large pasta shells filled with a rich and cheesy mixture baked in a Tuscan cream sauce and topped with mozzarella cheese made in The Pan with The Spoon. Try this satisfying cheesy pasta dish, the perfect comfort food!
Total Time: 38 minutes - 25 minutes to prepare, 13 minutes to cook.
What you’ll need to make the Tuscan Stuffed Shells:
- 6 ounces large pasta shells, approx. 20 shells
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, grated
- 1/2 parmesan cheese, grated
- 1/2 cup romano cheese, grated
- 6 oz. cream cheese, room temp.
- 2 tsp. garlic, minced
- 1 tsp. kosher salt
- 1 tsp. fresh basil, finely diced
- 2 tbsp. unsalted butter
- 1 cup yellow onion, finely diced
- 1 tsp. garlic, minced
- 1/4 cup sun-dried tomatoes, softened in hot water and chopped
- 2 tsp. oregano
- 1/2 tsp. paprika
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh baby spinach
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- Basil, chopped (for garnish)
How to prepare the dish:
- Preheat oven to 350°F.
Bring The Pan full of salted water to boil and cook pasta 4 minutes less than the instructions on the box. (The shells will continue to cook in the oven.) Drain the noodles and let them cool enough to handle.
In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and basil.
Add mixture to a piping bag (or a zipped plastic bag).
Once noodles are cooled, use the piping bag to fill the individual noodles with the filling. Set aside.
In The Pan, over medium heat, add butter. Once the butter has melted, add onions and cook until translucent and fragrant (about 5 minutes).
Add garlic and cook 1 more minute.
Add sun-dried tomatoes, oregano, paprika, salt, and pepper. Stir to combine.
Add flour and cook 1-2 more minutes. (The mixture will thicken.)
Add broth, and stir, using The Spoon. Scrape the brown bits off the bottom of the pan.
Add heavy cream, spinach, and parmesan cheese. Continue cooking until the spinach is wilted, or about 3-5 minutes.
Add 1 cup of the sauce to The Pan.
Top the sauce with an even layer of the stuffed noodles.
Cover the pasta with the remaining sauce and top with mozzarella cheese. (Make sure the shells are completely coated with the sauce to prevent the pasta from getting crunchy.)
Bake for 10 minutes. Then, broil the shells for 2-3 minutes (watching carefully), or until the cheese is golden brown and bubbly.
Serve garnished with fresh basil.