This is the best stuffed shells dinner I have ever had! The combination of the cheeses I used made a big difference in flavor. The addition of goat cheese gives it a bit of tanginess and goes really well with the spinach. I only used salt and black pepper to season and it was perfect. This recipe serves 2-3 people and was excellent with crusty bread, a romaine salad and Chianti.
- 12 oz jumbo shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup goat cheese
- 1 cup sauteed spinach
- 1-2 tablespoons of heavy cream
- 2-3 garlic cloves, minced
- 15 oz crushed tomatoes
- 15 oz tomato puree
- Breadcrumbs as needed for garnish
- Mozzarella as needed for garnish
- Kosher salt and ground black pepper to taste
- Preheat oven to 400 F.
- Cook shells in a pot of salted, boiling water until just before al dente (about 2 minutes before). Drain.
Note: This will prevent your pasta from overcooking in the oven.
- Meanwhile, start a sauce by sauteing garlic in olive oil and adding the crushed tomatoes and tomato puree. Salt to taste. Let simmer until shells are filled.
- In a bowl, mix ricotta, Parmigiano, goat cheese, and a splash of cream for consistency with the spinach. Add salt and pepper to taste.
- Make sure shells are cool enough to handle with your hands and fill each shell with the cheese and spinach mixture. Arrange the shells in a 9×12 baking dish.
- Cover shells with the tomato sauce and sprinkle top with breadcrumbs and mozzarella.
- Bake 15 minutes or until cheese is browned and bubbly. Serve with crusty bread, salad and Chianti!