How to make vegetarian stuffed pasta shells

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Pasta shells are an Italian-American classic, but they're deceptively easy to get wrong. Many versions of this dish end up tough or overcooked, leaving you wondering why you didn't stick with simple baked ziti. The recipe below will solve all those problems.
There are two secrets to success with this recipe. The first is making sure the cheese stuffing is moist, a feat achieved by using spinach for added moisture (and a few extra nutrients, to boot). The second is cooking the dish quickly in a very hot oven to avoid drying out the pasta. With these tips as your guide, success is guaranteed.
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Cooktop Cove
Stuffed pasta shells
6
15 minutes
20 minutes
35 minutes
12 large pasta shells
2 cups ricotta cheese
1 cup baby spinach, finely chopped
2 eggs
1 cup Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups tomato sauce
4 ounces mozzarella cheese, shredded
Preheat the oven broiler.
Cook the pasta shells according to package directions until al dente.
Meanwhile, in a large bowl, combine the ricotta, spinach, eggs, Parmesan, garlic powder and oregano.
Stuff the shells with the cheese mixture.
Ladle 3 to 4 tablespoons of tomato sauce into the bottom of a baking dish, and arrange the shells in an even layer over the top.
Cover with the remaining tomato sauce and top with the mozzarella.
Bake for about 10 minutes, or until the cheese is bubbly and brown.
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