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jumbo stuffed shells recipe
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This jumbo stuffed shells recipe offers a special, hearty family dinner with rich tomato sauce and savory herbs, perfect for busy parents seeking easy meal prep ideas.
Ingredients
- 20–24 jumbo pasta shells
- 16 oz ricotta cheese (full-fat)
- 1 large egg
- 10 oz fresh spinach (washed and stems removed, or frozen thawed and squeezed)
- 4 oz feta cheese (crumbled)
- 6.5 oz shredded mozzarella cheese
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic (minced, divided)
- 1 small yellow onion (finely diced)
- 3 tablespoons olive oil (divided)
- 2 teaspoons dried oregano (divided)
- 0.25 cup fresh mint leaves (finely chopped, plus extra for garnish)
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon red pepper flakes (optional)
- Salt (to taste)
- Pepper (to taste)
- 0.25 cup pine nuts
- 1 tablespoon sumac
- 0.5 cup vegetable broth
Instructions
- Prepare Pasta Shells: Boil jumbo shells until al dente (about 8-10 minutes). Drain, rinse with cold water, and set aside to cool completely.
- Blanch and Chop Spinach: Add spinach to boiling water for 30 seconds until wilted, then transfer to an ice bath. Squeeze out excess water and finely chop the spinach.
- Make Cheese Filling: In a large bowl, combine ricotta, feta, mozzarella, egg, 2 cloves minced garlic, chopped mint, 1 teaspoon dried oregano, salt, and pepper. Stir until well combined, then fold in the chopped, squeezed spinach until evenly distributed.
- Cook Tomato Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté onion until softened (about 5-7 minutes). Add 2 cloves minced garlic; cook 1 minute until fragrant. Stir in tomato paste; cook 2 minutes, stirring constantly. Pour in crushed tomatoes and vegetable broth. Add 1 teaspoon dried oregano, cinnamon, red pepper flakes (if using), salt, and pepper. Simmer on low for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly.
- Stuff Pasta Shells: Spread one-third of the tomato sauce in a 9×13 inch baking dish. Carefully stuff each cool shell with filling using a small spoon. Arrange stuffed shells snugly in a single layer.
- Bake and Serve: Pour remaining sauce over shells, ensuring they are mostly covered. Cover with foil. Bake for 25-30 minutes at 190°C (375°F). Remove foil; bake 10 more minutes until bubbly and cheese is golden. While baking, toast pine nuts in a dry pan for 3-5 minutes until golden and fragrant. Remove immediately. Garnish with fresh mint and pine nut crunch (sumac).
Notes
Gently fold filling ingredients until just combined to ensure a light, creamy texture. To prevent shells from tearing, cook them al dente, cool completely in an ice bath, and handle gently. Ensure enough sauce covers shells during baking; if dry, add a splash of vegetable broth. This recipe is naturally vegetarian; use gluten-free shells for a GF option.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 shells
- Calories: 420 calories
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: Mediterranean, stuffed shells, pasta, weeknight dinner, cheesy, family meal, easy meal prep, spinach, ricotta, tomato sauce
