Spinach Stuffed Shells with Creamy Pink Sauce
In our family part of our Christmas dinner buffet has always featured, Stuffed Shells. Recently, I updated our family recipe in anticipation of the upcoming season. Subsequently, this recipe is also a great one to share. I find myself making trays of Stuffed Shells, for friends who just had babies or surgery. For those who are in need of a family meal, one tray feeds a number of people. It is the perfect holiday meal for a crowd or to share in effort to spread cheer!
ingredients
15-20 jumbo pasta shells, cooked until al dente (Should be about 10-12 in a package)
2 tbsp olive oil
3 tbsp minced garlic
1 tsp red pepper flakes
1 ½ cans of crushed tomatoes (28 oz cans)
½ cup water
¼ tsp sugar
kosher salt
pepper
dried basil
¾ cup cream
Filling
8-10 oz chopped baby spinach (defrosted, excess water squeezed out)
2lbs ricotta cheese (whole milk)
2 eggs
¾ cup Parmesan Cheese
kosher salt
pepper
2 cups smoked mozzarella cheese, shredded
(You can also use regular mozzarella cheese if you prefer!)
instructions
1. Preheat oven to 375 degrees
2. Bring a large pot of salted water to a boil. Cook the shells in the boiling water, stirring often to prevent sticking. Typically, around the 8 minute mark the pasta will be cooked al dente. Drain and place the shells on baking sheet with a kitchen towel over them to prevent sticking.
3. To prepare the sauce, use a medium to large size pot. Add the olive oil to the pot and place over a medium/high heat.
4. Add the garlic and red pepper flakes, stirring gently, after the garlic becomes fragrant, about a minute, carefully add in the crushed tomatoes. (You may want to turn the heat down to lessen any spattering. Then turn the heat back to medium after the tomatoes are added in).
5. Add in the ½ cup of water and stir.
6. Then season with sugar, salt, pepper, and basil. Stir to incorporate. Bring the sauce to a simmer, then cover. Let it cook for 10 minutes. After the ten minutes, lower the heat and stir in the cream. Turn off the heat after the cream has been incorporated, set aside.
Filling
1. In a large bowl add in your ricotta, spinach, Parmesan cheese, salt, and pepper.
2. Beat the two eggs in a small bowl then add them to the ricotta mixture. Fold ingredients together, gently, until all ingredients are well combined.
Assembly
1. In a 9x13 casserole dish, (a glass pyrex dish works well) add ½ cup of sauce to coat the bottom of the dish.
2. Fill each shell by using ½ an ice cream scoop full of ricotta, or using a small spoon. Try not to overstuff them. Place each stuffed shell in the dish, open seam side up. Place them over the sauce in one layer. Then top with chosen mozzarella cheese.
3. Cover with foil and bake for 30 minutes. After 30 minutes remove the foil, and place back in the oven. Bake for another 8-10 minutes until the cheese starts to become bubble and brown.
4. Remove from the oven, garnish with parsley or more basil if desired. Enjoy!
RECIPE NOTES:
Freezing: Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
Reheating: Warm portions in the microwave or oven until roll-ups are heated through and cheese is melted.