Italian stuffed shells, also known as Conchiglioni Ripieni, are a delicious and comforting Italian dish. Here’s a recipe to make these tasty stuffed shells at home:
### Ingredients:
#### For the Shells:
– 24 jumbo pasta shells
– Salt (for boiling water)
#### For the Filling:
– 1 container (15 oz) ricotta cheese
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 large egg
– 2 cups chopped spinach (fresh or frozen, if frozen, thaw and drain)
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
#### For the Sauce:
– 2 cups marinara sauce (store-bought or homemade)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil for garnish (optional)
### Instructions:
#### Preparing the Shells:
1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool.
#### Making the Filling:
1. In a large bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese, Parmesan cheese, egg, chopped spinach, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
#### Making the Sauce:
1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Stir in the crushed tomatoes, marinara sauce, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 15-20 minutes to allow the flavors to meld together.
#### Assembling the Dish:
1. Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
2. Fill each cooked shell with a generous spoonful of the cheese and spinach mixture.
3. Arrange the stuffed shells in the baking dish.
4. Pour the remaining sauce over the shells, making sure they are well covered.
5. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
#### Baking:
1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
#### Serving:
1. Let the stuffed shells cool for a few minutes before serving.
2. Garnish with fresh basil if desired.
Enjoy your Italian stuffed shells with a side salad and some crusty garlic bread!
