Stuffed Shells Recipe (Spinach and Cheese) - Cooking Classy (2024)

FAQs

What goes well with stuffed shells? ›

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells. It's good to have more than this recipe calls for (36) because some shells rip or are broken.

Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

You want a ricotta that has nothing more than milk, salt, and either an acid or bacterial starter. Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

There are approximately 4 cups of dry pasta in one pound. This is a general rule of thumb that can vary slightly depending on the shape and size of the pasta.

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni.

Ingredients: DICED TOMATOES IN TOMATO JUICE, TOMATO PUREE (WATER, TOMATO PASTE), ONIONS, GARLIC, SEA SALT, BASIL, EXTRA VIRGIN OLIVE OIL, OREGANO, CITRIC ACID (ACIDITY REGULATOR), NATURAL FLAVOR.

Avoiding The Shells Sticking Together

Once your shells have reached this point, drain the hot water from the pot and replace it with cold water. This stops the shells from cooking any further than you want them to and also ensures that they won't stick together upon serving.

It all comes down to cooking times and, in particular, the cooking time of the shells before stuffing. Once baked, the pasta shells should be perfectly cooked, but regrettably, they are commonly too soft. To avoid this, make sure you are cooking your shells just slightly before they are al dente.

Why do pasta shells take so long to cook? ›

Thickness: Thicker pasta shapes, such as penne, rigatoni, or lasagna noodles, take longer to cook compared to thinner varieties like angel hair or spaghetti. Thicker pasta requires more time for the heat to penetrate through the entire thickness of the noodle and cook it evenly.

Benefits of adding olive oil in pasta water

The best choice is to add 1 teaspoon of Italica Olive Oil. This will keep the pasta from sticking while cooking and will also improve the flavor and texture. Pasta and oil are the perfect combination to help regulate intestinal transit.

The best side dishes to serve with manicotti are stuffed mushrooms, garden salad, zucchini fritters, Korean corn dogs, cauliflower pizza bowl, shrimp skewers, potato rosti, caprese salad, garlic bread, roasted Brussels sprouts, Italian sausage skewers, antipasto platter, minestrone soup, and stuffed peppers.

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

The best side dishes to serve with tortellini are garlic bread, roasted vegetables, stuffed shells, chicken gnocchi soup, baked ziti, pizza pasta, Caesar salad, tomato bruschetta, Italian sausage, antipasto salad, steamed asparagus, and creamy polenta. Now, let's get cooking!