Hello there, guys, gals, and non-binary pals! Here’s an extra recipe for my birthday: my infamous Stuffed Shells! There’s no source on this one, it’s just how I make them and have made them for years and years! No more blathering until after the recipe!
- The Ingredients
- two 15 ounce containers of ricotta cheese
- 1 1/3rd cup Parmesan cheese, grated
- 2 large eggs
- 1 package of frozen spinach, thawed and drained
- 1 cup breadcrumbs
- 3 cups shredded mozzarella cheese
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 pinches of salt
- fresh black pepper
- 1 pinch of crushed red pepper
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary, crushed in a mortar and pestle
- 1/8 teaspoon ground sage
- 6 cups (two 24 ounce cans) of your pasta sauce of choice
- 1 cup shredded italian cheese (for on top)
- 40 jumbo pasta shells (one box, boils until al-dente)
- The Way of Preparing
TIP: Make with a friend, many hands make light work.
- Oven to 350°, good rock music playing.
- Start with the pasta: prepare the jumbo pasta shells as the box instructs. Slightly underdone is fine, but leave them in the water until you’re ready to stuff them.
- While you’re waiting for the water to boil, wring out your thawed spinach until as dry as possible. Using a wooden spoon, mix the spinach and all of the seasonings into the ricotta. Taste base mixture and adjust as needed. Once good, add eggs, one at a time.
- Add the breadcrumbs and 2 1/2 cups of the mozzarella cheese.
- Reserve a cup of the pasta water, add it to the sauce that you have for this.
- Line the bottom of your baking pans with a ladle of the pasta sauce.
- Using a large spoon or massive piping tip and piping bag, fill the pasta shells with a healthy amount of filling. If you run out of shells, freeze the left over filling in a muffin pan.
- Layer shells in pan, cover with remaining sauce and cheese.
- Bake at 350° for 35-45 minutes or until the cheese on top is nicely browned.
- Cool for ten minutes and then devour! Start with two shells, I promise they’re more filling than they look.
- Optional to omit the spinach; you can also add diced vegetables or cooked, crumbled Italian sausage or beef
- Once stuffed, the unbaked shells can be frozen and baked with sauce until they come to temperature.
This recipe, I literally broke in my first apartment with this recipe.
I have so many, many wonderful memories of feeding hungry fellow college students with this recipe.
As the 28th of June is my birthday, and I have gotten into the habit of giving gifts for my birthday, this is my gift to you all dear readers. I hope you’re able to make this for your family and enjoy!
Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!