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Tuscan stuffed shells are a tasty pasta dish. They come from Tuscan cuisine, known for its rich flavors. These shells are large pasta tubes filled with a creamy mixture. They usually contain ricotta and spinach. Sun-dried tomatoes add a nice touch of sweetness. The dish is then topped with marinara sauce and melted cheese.

Tuscan Stuffed Shells

Indulge in the comforting flavors of Tuscan stuffed shells, a delightful Italian dish perfect for family dinners. These jumbo pasta shells are generously filled with a creamy ricotta blend and topped with rich marinara sauce and melted cheese, creating a satisfying meal that warms your heart. Ready to impress your loved ones?
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

2 cups fresh spinach, chopped

1 cup sun-dried tomatoes, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

3 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.

      In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, the egg, chopped spinach, sun-dried tomatoes, garlic, oregano, basil, red pepper flakes (if using), and season with salt and pepper. Mix well until all ingredients are combined.

        Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.

          Using a spoon, carefully fill each cooked shell with the cheese and spinach mixture, placing them filled-side up in the baking dish.

            Once all shells are filled and arranged in the dish, pour the remaining marinara sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.

              Cover the baking dish with foil (to prevent sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 25 minutes.

                Remove the foil and continue to bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

                  Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil leaves.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6