Giant Stuffed Shells Florentine a Comfort Food Classic
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Giant Stuffed Shells Florentine: A Comfort Food Classic
Fancy a hug on a plate? I'm talking about that warm, comforting feeling you get from proper Italian comfort food .
Ever wondered how to make stuffed shells that are actually giant and bursting with flavour? This Stuffed Shells Recipe is it, mate! It's packed with creamy ricotta and spinach.
And get this, it's all baked to bubbly, golden perfection.
What's the Deal with Stuffed Shells?
These baked pasta dishes are Italian American, born out of using what was available. Think of your Nonna making the most of it, you know? This jumbo shells recipe isn't just tasty.
It's a fantastic way to sneak some greens into your diet. Even the kids will eat their spinach!
So, How Tricky Is It?
Alright, so it’s rated as medium on the difficulty scale. Don't let that scare you off. Preparing large pasta shells , making the filling, and cooking the sauce all need a little attention.
But trust me, even a beginner can nail this pasta bake recipes . You’ll need about 30 minutes to prep, then around 40 minutes in the oven.
That's enough for six hearty servings.
Why You Need These Stuffed Shells in Your Life!
Honestly, spinach stuffed shells are a nutritional powerhouse. Ricotta cheese is packed with protein. Plus, that spinach gives you a good dose of vitamins and minerals.
This recipe is perfect for a Sunday roast with a twist. Or, a cosy night in when you need some comfort.
What makes it special? It's the combination of the creamy filling and the rich marinara sauce. Plus, seeing everyone's faces light up when you put this dish on the table.
Now, let's get to the ingredients, shall we?
Ingredients and Equipment: Let's Get Stuffing!
Alright, so you wanna know how to make stuffed shells like a boss? Awesome! First, we need to talk ingredients.
Trust me, the quality of your ingredients makes a huge difference. This stuffed shells recipe is relatively straight forward. So using quality ingredients will let the recipe shine!.
Main Ingredients
Here's the lowdown on what you'll need for this easy dinner recipes champion, also known as spinach stuffed shells :
- Jumbo shells recipe : 1 (12-ounce/340g) box of large pasta shells . Go for the large stuffed shells – the bigger, the better, you know?
- Olive oil: 1 tablespoon/15ml + 2 tablespoons/30ml
- Salt: 1 teaspoon/5g + 1 teaspoon/5g
Marinara sauce :
- Onion: 1 medium
- Garlic: 2 cloves
- Crushed tomatoes: 1 (28-ounce/794g) can
- Tomato sauce: 1 (15-ounce/425g) can
- Dried oregano: 1 teaspoon/5g
- Dried basil: ½ teaspoon/2.5g
- Red pepper flakes: ¼ teaspoon/1.25g (optional)
- Black pepper: ½ teaspoon/2.5g
- Sugar: 1 tablespoon/15ml (optional)
Ricotta filling:
- Ricotta : 1 (15-ounce/425g) container . Whole milk or part skim, your call!.
- Spinach: 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed DRY . Seriously, SQUEEZE IT!
- Egg: 1 large
- Parmesan: ½ cup/50g
- Pecorino Romano: ¼ cup/30g (or more Parmesan, no worries)
- Parsley: 2 tablespoons/30g chopped
- Garlic: 1 clove
- Nutmeg: ¼ teaspoon/1.25g
- Salt: ¼ teaspoon/1.25g
- Black pepper: ⅛ teaspoon/0.63g
Finishing :
- Mozzarella: ½ cup/50g shredded
- Fresh basil: For garnish (optional)
For the Ricotta , splurge on good quality. It makes a difference!. It should smell fresh and milky, not sour.
Seasoning Notes
Garlic and oregano? Essential! Red pepper flakes if you like a kick. Nutmeg in the ricotta is my secret weapon! It adds a subtle warmth.
Equipment Needed
You won't need a fancy sous vide machine for this pasta bake recipes , thank goodness! Just the basics:
- Big pot (for pasta)
- Skillet (for sauce)
- Mixing bowl
- 9x13 inch baking dish
- Colander
- Cheesecloth (for the spinach situation)
No cheesecloth? Strong paper towels will work too!. This recipe for italian comfort food classic is amazing. You will be an expert on how to make stuffed shells in no time at all.
Giant Stuffed Shells Florentine: A Comfort Food Classic
Oh my gosh, are you ready for some seriously good Italian comfort food ? This stuffed shells recipe is like a warm hug from your Nonna.
Seriously, if you're looking for easy dinner recipes that will impress, look no further. I’m talking about Giant stuffed shells Florentine, packed with creamy ricotta and spinach, swimming in marinara, and baked to bubbly perfection.
This is not your average pasta bake recipes .
Prep Like a Pro: Mise en Place is Your Friend
First things first: let's get our act together. This is where mise en place comes in. Chop your onion, mince that garlic, and thaw that spinach.
Honestly, squeezing the spinach dry is key I use cheesecloth but strong paper towels work too. Nobody wants watery spinach stuffed shells ! This jumbo shells recipe is super easy once you get organized.
Let's Get Cooking: step-by-step
Alright, here's how to make stuffed shells, step-by-step:
- Cook those large pasta shells . Follow the box, but go for 2 minutes less. You want them al dente.
- Simmer up that sauce! Sauté onion and garlic in olive oil. Then add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if you're feeling spicy), salt, pepper, and a pinch of sugar. Simmer for at least 15 minutes .
- Mix the filling. Combine ricotta cheese, squeezed spinach, egg, Parmesan, Pecorino Romano, parsley, minced garlic, nutmeg, salt, and pepper.
- Spread a thin layer of sauce in your 9x13 inch baking dish. Then stuff each shell generously with the ricotta mixture.
- Bake time! Pour the remaining sauce over the shells, sprinkle with mozzarella. Bake at 375° F ( 190° C) for 20- 25 minutes , until bubbly and golden.
Pro Tips for Stuffed Shell Success
Here's the tea: Don't overcook the large pasta shells . Aim for al dente. Another pro tip: Homemade marinara blows store-bought out of the water.
Trust me! I messed up this recipe when I didn't get all the water out of the spinach and it was terrible.
Also, make sure to preheat that oven to 375° F ( 190° C) !
So there you have it! This Stuffed Shells Recipe is pure comfort food. I hope you found this simple guide helpful for your easy dinner recipes .
Get ready to impress your friends and family with this dish, and don't be afraid to put your own spin on it.
Let me know how it goes!
Recipe Notes: Your Stuffed Shells Adventure Awaits
Alright, now that you know how to make stuffed shells , let's talk shop. Making large stuffed shells is easier than you think.
It’s all about the little things. I’m going to give you some tips and tricks that can help you along the way so that they are perfect every single time .
Serving Suggestions: Level Up Your Stuffed Shells Game
Picture this: your beautiful baked pasta dishes , golden and bubbly. You plate a couple of those jumbo shells recipe and what are you going to put with them? I love pairing these large pasta shells with garlic bread.
Honestly, who doesn’t like garlic bread? A simple Caesar salad is great too. And if you are fancy, a glass of Chianti really hits the spot.
The pasta bake recipes possibilities are endless!
Storage Tips: Keep Those Shells Fresh
Got leftovers? I almost never do but if you do...store those spinach stuffed shells properly. You can refrigerate them for up to 3 days.
Make sure they are in an airtight container. Want to freeze them? Go for it! Wrap them well, or stick them in a freezer safe container.
They’ll be good for about 2 months. Reheating? Just pop them in the oven at 350° F ( 175° C) until heated through.
Microwaves work too, but the texture won't be as good.
Variations: Tweak It 'Til You Make It
This Stuffed Shells Recipe is a good base, but hey! Why not get creative? Need a dairy-free option? Use plant based ricotta and mozzarella.
I’ve tried it, and it’s surprisingly good. Want something heartier? Add cooked Italian sausage to the ricotta filling. You can make it vegetarian too if that's your bag baby!
Nutrition Basics: Goodness in Every Shell
Let's get down to brass tacks. Each serving clocks in around 550-650 calories. You're looking at 30-35 grams of protein, 25-30 grams of fat, and 50-60 grams of carbs.
Plus, you are getting about 5-7 grams of fiber. Of course, these are just estimates. It depends on what exactly you use.
But hey, you are getting some spinach in there, so that's a win! A good way to sneak them in as it were!
Remember, making Easy Dinner Recipes like this should be fun. Don’t stress about it being perfect. Just enjoy the process and have fun.
Don’t be afraid to experiment and make it your own. You can create some serious Italian comfort food . Happy cooking, love!
Frequently Asked Questions
How do I keep my stuffed shells from getting watery?
The key to avoiding watery stuffed shells is to really squeeze all the excess moisture out of the spinach! Think of it like wringing out a dishcloth. Use cheesecloth or sturdy paper towels and put your muscles to work; you'll be amazed how much water comes out.
Also, be sure not to overcook the pasta; al dente is the way to go.
Can I prepare stuffed shells in advance?
You bet! You can assemble the stuffed shells ahead of time and store them, covered, in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time to ensure they are heated through.
This is a lifesaver when you're hosting a dinner party and want to get ahead of the game, a bit like Mary Berry planning her bake off masterpieces.
What's the best way to freeze leftover stuffed shells?
To freeze leftover stuffed shells, let them cool completely first. Then, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe container or bag. They'll keep for up to 2-3 months.
When ready to eat, bake from frozen, adding about 15-20 minutes to the baking time, or thaw in the fridge overnight before baking.
I'm a vegetarian; can I still enjoy stuffed shells?
Absolutely! This recipe is already vegetarian friendly as is, but you can easily adapt it to be even more veggie centric. Try adding other cooked vegetables to the ricotta filling, like chopped mushrooms, zucchini, or bell peppers.
You can also substitute the marinara sauce with a creamy pesto for a completely different flavor profile. Think garden party in a shell!
How to make stuffed shells with a meaty twist?
If you're a meat lover, you can definitely add some protein to your stuffed shells! Brown some Italian sausage or ground beef and drain off any excess grease. Then, stir it into the ricotta filling before stuffing the shells. It'll add a hearty, savory element that's sure to please.
This is proper comfort food, fit for a king or queen!
Can I use store-bought sauce when learning how to make stuffed shells?
While homemade marinara sauce really elevates the dish, store-bought sauce is perfectly acceptable, especially when you're short on time. Look for a good quality sauce with simple ingredients.
You can always doctor it up by adding some fresh garlic, herbs, and a pinch of red pepper flakes to give it a little extra something. It's a bit like giving your outfit a final flourish!
Giant Stuffed Shells Florentine A Comfort Food C
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 600 |
|---|---|
| Fat | 27.5g |
| Fiber | 6g |