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Baked Stuffed Shells in Cream Sauce

Baked Stuffed Shells in Cream Sauce
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This Baked Stuffed Shells in Cream Sauce recipe offers a comforting, creamy, and cheesy pasta dish perfect for family dinners or casual gatherings. Jumbo pasta shells are filled with a rich ricotta and spinach mixture, baked under a luscious homemade cream sauce, and topped with melted mozzarella and parmesan for an irresistible cheesy crust. Easy to prepare, make-ahead friendly, and customizable, this dish delivers pure comfort food magic with every bite.

Ingredients

Scale

Pasta Shells

  • 1 box jumbo pasta shells (about 20–25 shells)

Cheese Filling

  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated parmesan cheese (plus extra for topping)
  • 1 cup cooked spinach, drained and chopped (fresh or frozen)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian dried herbs (or fresh herbs as preferred)

Cream Sauce

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2–3 cloves garlic, minced
  • 2 cups heavy cream or half-and-half
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon Italian herbs (or fresh herbs as preferred)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, about 8-10 minutes. Drain carefully and set aside on a lightly oiled surface to prevent sticking.
  2. Prepare the Filling: In a large bowl, combine ricotta cheese, half the mozzarella, parmesan, cooked spinach, and season with salt, pepper, and dried or fresh Italian herbs. Mix gently until well incorporated but still creamy.
  3. Make the Cream Sauce: In a skillet over medium heat, melt butter with olive oil. Sauté finely chopped onions and minced garlic until translucent and fragrant. Pour in the heavy cream and let simmer gently until the sauce thickens slightly, about 5-7 minutes. Season with salt, pepper, and Italian herbs.
  4. Stuff the Shells: Using a spoon or piping bag, fill each cooked jumbo shell generously but carefully with the ricotta and spinach mixture, ensuring the pasta shells do not tear.
  5. Assemble and Bake: Preheat the oven to 375°F (190°C). Spread a layer of the cream sauce in the bottom of a baking dish. Arrange stuffed shells snugly on top, then pour remaining sauce over. Sprinkle the remaining mozzarella and parmesan cheese evenly over the dish. Bake uncovered for 25-30 minutes until bubbly and golden on top.

Notes

  • Cook pasta shells just until al dente to prevent them from becoming too soft when baked.
  • Sauté onions and garlic gently to build a rich depth of flavor in the cream sauce.
  • If using fresh spinach, sauté briefly before mixing into the filling to wilt and remove excess moisture.
  • For neater stuffing, use a piping bag or resealable plastic bag with the corner cut off.
  • Let baked shells rest for 5-10 minutes before serving to allow the sauce to settle and thicken slightly.

Nutrition

Keywords: baked stuffed shells, creamy pasta, ricotta stuffed shells, baked pasta, comfort food, family dinner

Find it online: https://tastebudtrek.com/baked-stuffed-shells-in-cream-sauce/