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Tuscan Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and spinach, baked in a rich Tuscan sun-dried tomato cream sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Tuscan-Inspired
Calories: 610

Ingredients
  

  • 20 jumbo pasta shells
  • 1.5 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach chopped
  • 0.5 cup sun-dried tomatoes chopped
  • 1.5 cups heavy cream

Equipment

  • Large pot
  • Mixing bowls
  • Skillet
  • Baking dish

Method
 

  1. Cook pasta shells until al dente and set aside.
  2. Mix ricotta, cheeses, spinach, egg, and seasoning.
  3. Prepare Tuscan cream sauce with garlic, sun-dried tomatoes, cream, and Parmesan.
  4. Stuff shells and arrange in baking dish.
  5. Top with sauce and mozzarella.
  6. Bake covered 25 minutes, uncover and bake 10–15 minutes.

Notes

Let rest before serving for best texture.