large shell pasta recipe

Written ByJenny Smyth Posted on
large shell pasta recipe
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The Best large shell pasta recipe

I’ve been making large shell pasta for years, and it’s still one of my family’s favorite meals. The recipe comes from my grandmother, who brought it with her from Italy when she immigrated to the United States.

The dish is simple yet satisfying, and it’s perfect for a weeknight dinner or a special occasion. My kids love the way the pasta looks, all curly and fun, and they always ask for seconds.

I love that this recipe is easy to make in large quantities, so it’s great for family gatherings or potlucks. Plus, it’s a relatively healthy option, thanks to the protein-rich tomatoes and lean ground beef.

My grandmother used to say that a good sauce is all about balance – you want enough acidity from the tomatoes to cut through the richness of the pasta, but not so much that it overpowers the other flavors. She’d often add a splash of red wine to give it an extra depth of flavor.

I’ve tried making this recipe with different types of cheese, but I think parmesan is the best choice – it adds a nice salty flavor without overpowering the other ingredients. When I’m in a hurry, I’ll often use store-bought marinara sauce instead of making my own from scratch.

But there’s something special about taking the time to chop up fresh basil and parsley, and letting them simmer in the sauce until they release their fragrance. It makes all the difference in the world – trust me, I’ve tried both ways!

Stuffed Large Shell Pasta with Ricotta and Spinach

Stuffed Large Shell Pasta with Ricotta and Spinach

4.7 from 1992 votes

Jumbo pasta shells are stuffed with a creamy ricotta and spinach filling, then baked in a rich tomato sauce until bubbly and golden. This hearty dish is a comforting and satisfying meal that is perfect for family dinners or special occasions.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta and Filling

12 large shell pasta (jumbo shells)
2 cups ricotta cheese
1 cup frozen spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Sauce and Topping

2 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the jumbo shell pasta and cook for 8 to 9 minutes, until al dente but still firm enough to hold their shape.
3Drain the shells in a colander and rinse with cool water to stop the cooking process, then set aside.
4Preheat your oven to 375°F (190°C).
5In a mixing bowl, combine the ricotta cheese, squeezed-dry spinach, Parmesan cheese, egg, minced garlic, salt, pepper, and nutmeg.
6Stir the mixture until it is well blended and smooth.
7Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish.
8Using a small spoon or a piping bag (with the tip cut off), fill each cooked shell with the ricotta-spinach mixture, being careful not to overfill.
9Arrange the stuffed shells in the baking dish, open side up, in a single layer.
10Pour the remaining 1 cup of marinara sauce over the stuffed shells, ensuring each shell is lightly coated.
11Sprinkle the shredded mozzarella cheese evenly over the top.
12Cover the dish with aluminum foil and bake for 20 minutes, until the sauce is bubbling and the cheese is melted.
13Remove the foil and continue baking for an additional 10 to 15 minutes, until the cheese is golden and bubbly.
14Let the dish rest for 5 minutes before serving.
15Garnish with fresh basil if desired.

🔧Equipment

Large pot
Colander
Mixing bowl
9×13 inch baking dish
Large spoon
Piping bag or zip-top bag (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

Tips: For a heartier filling, add 1/2 cup of cooked ground meat or Italian sausage. You can also substitute the spinach with chopped kale or chard.

Watch Video Of How Stuffed Large Shell Pasta with Ricotta and Spinach Works

This large shell pasta recipe has been a staple in our household for years, and it never fails to impress. Whether we’re serving it at home or taking it to a potluck dinner party, everyone always loves it.

One tip: don’t be afraid to get creative with your toppings! Add some diced bell peppers or sliced olives if you like – anything goes with this versatile dish.

❓ Frequently Asked Questions About Stuffed Large Shell Pasta with Ricotta and Spinach

Q1: What type of pasta is best for this recipe?

Large shell pasta is a specific type of pasta that works well in this recipe because of its shape and size. The shells are big enough to hold onto sauce without becoming too full, but small enough that they don’t feel overwhelming on your plate.

Q2: Can I use ground turkey instead of beef?

Yes, you can use ground turkey instead of beef if you prefer. Just keep in mind that turkey will be slightly leaner than beef, so you may need to adjust the amount of oil you add to cook it down.

Q3: How do I store leftover pasta?

Leftover pasta should be stored in an airtight container in the fridge for up to three days. Before reheating, make sure to add some extra sauce if needed – sometimes pasta can absorb too much moisture during storage.

Q4: Can I freeze this recipe?

Yes, you can freeze this recipe for later use. Simply assemble all the ingredients as instructed, then transfer them to an airtight container or freezer-safe bag before storing in the freezer for up to three months.

Q5: What are some good side dishes for this meal?

Some good side dishes for this meal include steamed broccoli or green beans, garlic breadsticks or roasted vegetables.

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