Giant Stuffed Shells Florentine
Table of Contents
Recipe Introduction
Quick Hook
Ever find yourself craving something seriously comforting? These giant stuffed shells florentine are where it's at. Filled with creamy ricotta and spinach, these shells hit all the right notes of an easy Italian dinner .
Brief Overview
Italian stuffed shells recipe are a staple in many homes. Originating from the Italian American tradition, this dish is simple, yet satisfying.
This recipe has a medium difficulty level, taking about 1 hour 15 minutes to make and serves 6 people.
Main Benefits
The spinach adds a boost of vitamins and minerals. The perfect occasion for serving these is a family gathering or a cozy night in.
What makes this recipe special is the creamy ricotta filling combined with the vibrant tomato sauce. Honestly, this dish is just pure comfort.
What You'll Need to Make These Stuffed Shells
Ready to dive in? Let's gather our ingredients. You'll need stuff for the sauce, the jumbo stuffed shells themselves, and of course, the creamy filling! Oh my gosh, let's get started!
Kickass Tomato Sauce Ingredients
First, for the tomato sauce, grab some olive oil, a chopped onion, minced garlic, crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes (if you like a kick), salt, and pepper.
Don't skimp on the quality of tomatoes. They make all the difference!
The Giant Stuffed Shells Section
Next, you can’t forget the stuffed pasta shells ! Pick up a box of jumbo stuffed shells . You'll also need salt for the pasta water.
You know? It's important to salt your pasta water to season the shells from the inside out.
The Delicious Ricotta Filling
Finally, for the filling, you'll need ricotta cheese (whole milk or part skim), frozen spinach (thawed and squeezed dry), a large egg, grated Parmesan cheese, chopped fresh parsley, ground nutmeg, salt, and pepper.
Squeezing the spinach is super important. It helps prevent the filling from being watery.
Honestly , this recipe is great because you can customize it. Maybe add some sausage or mushrooms for your own take on stuffed shells variations ! Have fun with it!
Alright, let's dive into making these giant stuffed shells florentine ! Get ready for a delicious adventure! The ingredients are simple and easy to find.
The magic is in the stuffing and the sauce!
Ingredients & Equipment: The Foundation of Flavor
Let's get our stuff together before we even think about turning on the oven. Nothing worse than realizing you're missing an ingredient halfway through!
Main Ingredients: Building Blocks of Yum
- Olive Oil: 1 tablespoon (15 ml) . Go for extra virgin, it adds a richness.
- Onion: 1 medium , chopped (about 1 cup or 150g ). Yellow or white onions work great.
- Garlic: 2 cloves , minced. Honestly, is there anything garlic doesn't improve?
- Crushed Tomatoes: 1 (28 ounce) can (794g) . Good quality tomatoes make a difference. Look for a brand you trust.
- Tomato Sauce: 1 (15 ounce) can (425g) . This adds depth to the sauce.
- Dried Oregano: 1 teaspoon .
- Dried Basil: ½ teaspoon .
- Red Pepper Flakes: ¼ teaspoon (optional). For a little zing .
- Salt & Pepper: To taste. Season generously, always !
- Jumbo Pasta Shells: 1 (12 ounce) box (about 340g) . These are the stars! Don't use small shells, the stuffed pasta shells will not be as majestic.
- Ricotta Cheese: 15 ounces (425g) , whole milk or part skim. Quality is important.
- Frozen Spinach: 10 ounces (283g) , thawed and squeezed dry . This is crucial!
- Egg: 1 large , lightly beaten.
- Parmesan Cheese: ½ cup (50g) , plus more for topping. Freshly grated is best.
- Fresh Parsley: ¼ cup , chopped.
- Ground Nutmeg: ¼ teaspoon . It adds a subtle warmth.
- Mozzarella Cheese: 1 cup (100g) , shredded. Melty, gooey goodness.
Seasoning Notes: The Secret Sauce (Literally!)
Our italian stuffed shells recipe needs balance. Oregano and basil are the classic Italian combo. Red pepper flakes add a hint of heat.
Nutmeg elevates the ricotta filling with warmth. A good homemade pasta sauce is key, for the best stuffed shells recipe.
Want to switch things up? A pinch of cayenne pepper in the sauce. Fresh herbs like thyme or rosemary can also add something.
Equipment Needed: Keep It Simple
- Large Pot: For cooking the shells. Gotta have room for those jumbo stuffed shells!
- Large Skillet or Saucepan: For the tomato sauce.
- Large Bowl: For mixing the ricotta filling.
- 9x13 inch Baking Dish: This is the perfect size.
- Colander: To drain the pasta.
- Cheesecloth or Clean Kitchen Towel: Seriously, squeeze that spinach dry! I've learned that lesson the hard way. Soggy filling? No thanks!
Don't have a cheesecloth? Use a sturdy paper towel, but be gentle! If you love the idea of spinach and ricotta stuffed shells, keep in mind that there are many stuffed shells variations.
That's all you need. Easy peasy!
Now, with all these goodies at hand, you can already image your baked stuffed shells in a cheesy, delicious form.
Giant Stuffed Shells Florentine: Comfort Food Elevated
Oh my gosh, are you ready for some serious comfort food? We're talking giant stuffed shells florentine ! This ain't your average midweek meal.
It's like a warm, cheesy hug in a pasta shell, but even better with the addition of spinach. Seriously, you've gotta try this italian stuffed shells recipe !
Prep Steps: Let's Get Organized!
- Essential mise en place : Chop the onion and garlic. Thaw and squeeze that spinach DRY. Get all your cheeses grated and ready to roll. This is key for a smooth easy stuffed shells recipe experience!
- Time saving organization tips : Honestly, prepping the sauce while the pasta cooks is a game changer. Multitasking is your friend here. You know?
- Safety reminders : Watch that boiling water! Pasta water can be sneaky and burn you if you aren't careful!
step-by-step: Shell Stuffing Time!
- Make the sauce : Sauté onion and garlic in oil until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for at least 30 minutes , stirring occasionally.
- Cook the shells : Cook jumbo stuffed shells in salted water until al dente. Drain them well and rinse with cold water. Nobody likes sticky pasta!
- Mix the filling : Combine ricotta cheese, spinach, egg, Parmesan, parsley, nutmeg, salt, and pepper in a bowl. Mix it all up, baby!
- Stuff 'em : Spoon the mixture into each shell. Pack it in. You want those shells stuffed .
- Bake : Spread a thin layer of sauce in a baking dish. Arrange the stuffed shells with spinach in a single layer. Top with remaining sauce and mozzarella cheese. Bake at 375° F ( 190° C) for 25- 30 minutes , until bubbly and golden brown.
Pro Tips: Secrets to Shell Stuffed Success
- Want a vegetarian stuffed shells dish? Use meatless sauce and skip any meat additions to the ricotta.
- Common mistake to avoid? Overcooking the pasta! Al dente is your best friend here. Soggy shells are a tragedy, I tell you!
- Did you know you can make the tomato sauce a day in advance? It actually tastes even better the next day! This is a serious lifesaver!
These ricotta stuffed shells are just incredible. Every bite is pure joy. This easy italian dinner is going to be a new staple in your house, I swear! Serve with a side salad and garlic bread for the perfect meal.
Recipe Notes for Epic Stuffed Shells
Alright, so you are about to embark on making some giant stuffed shells florentine . Before you dive in, let's chat about a few things I've learned along the way.
Honestly, these tips can make or break your dish. Trust me, I speak from experience!
Serving Suggestions: Make it a Feast!
When it comes to serving these babies up, presentation is key. I like to plate a couple of ricotta stuffed shells per person, drizzled with extra sauce.
A sprinkle of fresh parsley always looks fancy.
For sides, a simple green salad with a light vinaigrette is perfect. Oh, and don't forget the garlic bread! You need something to soak up all that delicious tomato sauce.
If you're feeling fancy, a glass of Pinot Grigio or Chianti would be just the ticket. This is truly an easy Italian dinner that will impress.
Storage Tips: For Future You
Got leftovers? Lucky you! Store your baked stuffed shells in an airtight container in the fridge for up to 3 days.
Reheat them in the oven at 350° F ( 175° C) until warmed through.
Freezing is an option too! Let the shells cool completely, then wrap them individually in plastic wrap before placing them in a freezer bag.
They'll keep for up to 2 months. When you're ready to eat, thaw them overnight in the fridge and reheat as above.
Now, you can have homemade stuffed shells anytime!
Stuffed Shells Variations: Make It Your Own
Want to switch things up? No problem! For a vegetarian twist, try using other vegetables like mushrooms or zucchini instead of spinach. You'll have stuffed shells with spinach !
If you're watching your carbs, consider using lower carb alternatives or reducing the pasta portion. This is how you can create stuffed shells variations .
Also, you can create a seafood stuffed shells edition.
Nutrition Basics: Goodness in Every Bite
These italian stuffed shells recipe are packed with protein from the ricotta and Parmesan. The spinach adds vitamins and minerals.
Of course, pasta and cheese mean they're not exactly a health food. Everything in moderation, right?
A single serving of these jumbo stuffed shells gives you a hearty dose of vitamins and nutrients. These best stuffed shells recipe are a great way to sneak in some extra veggies.
Honestly, making these easy stuffed shells recipe is simpler than you think. With a little practice, you'll be whipping up a batch like a pro.
Don't be afraid to experiment and have fun with it. Happy cooking!
Frequently Asked Questions
My stuffed shells keep falling apart! What am I doing wrong?
Nobody wants a shell shattering experience! The most common culprit is overcooking the pasta shells. Be sure to cook them al dente slightly undercooked. They'll finish cooking in the oven and hold their shape much better.
Also, make sure to drain the cooked shells thoroughly and rinse with cold water to stop the cooking process and prevent sticking.
Can I make these stuffed shells ahead of time?
Absolutely! Stuffed shells are fantastic for meal prepping. You can assemble the shells completely (stuffing and all) and then cover the baking dish tightly with plastic wrap or foil. Store them in the refrigerator for up to 24 hours before baking.
You might need to add a few extra minutes to the baking time if they're going straight from the fridge to the oven.
What's the best way to squeeze the spinach dry for these stuffed shells?
Excess moisture in the spinach will make the filling watery, like a Brit's tea on a rainy day. The best way to get rid of the moisture is to thaw the frozen spinach completely, then place it in a clean kitchen towel or cheesecloth.
Gather the edges and squeeze firmly over the sink until you've removed as much water as possible. You'll be surprised how much water comes out!
Can I freeze these stuffed shells?
You betcha! Freezing stuffed shells is a great way to have a comforting meal ready whenever the mood strikes. Assemble the shells, but don't bake them. Place the assembled shells in a freezer safe dish (or individual portions). Cover tightly with plastic wrap, then foil, and freeze for up to 2-3 months.
To bake from frozen, thaw in the refrigerator overnight, then bake as directed, adding about 10-15 minutes to the baking time.
I'm not a big fan of spinach. What else can I put in my stuffed shells?
No worries, mate! Feel free to swap out the spinach for other veggies. Sautéed mushrooms, zucchini, or even roasted red peppers would be delicious in these stuffed shells. You could also add some cooked ground beef or Italian sausage for a meatier filling. Just be sure to adjust the seasonings to your liking.
Can I adapt these stuffed shells to be vegetarian or even vegan?
Definitely! To make them vegetarian, simply ensure your Parmesan cheese is vegetarian friendly (some use animal rennet). For a vegan version of stuffed shells, use a plant based ricotta alternative (many are available now!), and substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).
Also ensure your Parmesan and Mozzarella cheeses are vegan. You could even add some roasted vegetables like eggplant or zucchini for extra flavor and texture!
Giant Stuffed Shells Florentine
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-25g |
| Fiber | 3-5g |