Barefoot Contessa Stuffed Shells Recipe features jumbo pasta shells filled with spinach, ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, sea salt, and black pepper. The total time required for this recipe is 45 minutes, serving 4.
More Barefoot Contessa Recipe:
- Barefoot Contessa Pasta Fagioli Recipe
- Barefoot Contessa Steak Bites With Garlic Butter Recipe
- Barefoot Contessa Oyster Stew
🧡 Why You’ll Love This Stuffed Shells Recipe:
- Bursting Flavor: The combination of creamy ricotta, earthy spinach, and zesty seasonings creates a burst of delightful flavors in every bite.
- Comforting and Satisfying: These stuffed shells offer a comforting and satisfying meal that’s perfect for any occasion.
- Easy Preparation: With straightforward instructions, this recipe is easy to follow, making it suitable for both beginner and experienced cooks alike.
❓ What Is Barefoot Contessa Stuffed Shells Recipe?
Barefoot Contessa Stuffed Shells Recipe is made by stuffing jumbo pasta shells with a delicious mixture of spinach, ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, and red pepper flakes.
🧀 Barefoot Contessa Stuffed Shells Ingredients
- 18 to 20 jumbo pasta shells
- Extra-virgin olive oil, for drizzling
- 5 ounces spinach
- 2 cups (16 ounces) ricotta cheese
- 1/4 cup grated pecorino cheese, more for sprinkling
- 2 garlic cloves, grated
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt, more for the pasta water
- freshly ground black pepper
- 2 cups Marinara Sauce*, plus more for serving
- chopped parsley, for serving
🥘 How To Make Barefoot Contessa Stuffed Shells
- Preheat your oven to 425°F (about 220°C).
- Put the spinach in a steamer basket over a pot with a bit of water. Steam for 1 minute until it wilts. Squeeze out extra water and chop it up.
- Boil some water in a big pot with salt. Cook the pasta shells for 10 minutes until they’re “al dente” (cooked but still firm). Drain them and add a little olive oil to prevent sticking.
- Mix the chopped spinach with ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper in a bowl.
- Spread marinara sauce in a baking dish. Stuff each pasta shell with the spinach mixture and place them in the dish.
- Cover the dish with foil and bake for 20 minutes.
- Serve with extra marinara sauce on the side.
💭 Recipe Tips
- Use fresh spinach for the best flavor and texture in the filling.
- Thoroughly drain and squeeze out excess water from the cooked spinach to prevent the filling from becoming too watery.
- Cook the pasta shells until they are just al dente to ensure they hold their shape when stuffed and baked.
- Add a drizzle of olive oil to the cooked pasta shells to prevent them from sticking together.
🥗 What To Serve With Stuffed Shells?
Serve stuffed shells with salad or garlic bread, roasted veggies or antipasto, crunchy breadsticks, grill veggies, toss Caesar salad and bruschetta.
🎚 How To Store Leftovers Stuffed Shells?
- In the fridge: Store leftovers stuffed shells in an airtight container in the refrigerator for up to 3 days.
- In the freezer: Freeze leftovers stuffed shells in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Stuffed Shells?
- In the oven: Cover leftovers stuffed shells with foil and reheat for 3 minutes at 350°F.
- In the microwave: Place leftovers stuffed shells on a microwave-safe plate and heat on high for 2-3 minutes, or until warmed.
- In the air-fryer: Preheat the air-fryer to 350°F and reheat stuffed shells for 5-7 minutes until warmed.
FAQ’S:
How Do You Prevent The Pasta Shells From Sticking Together?
After cooking the pasta shells, drizzle them with olive oil to prevent them from sticking together.
Can I Use Frozen Spinach For Stuffed Shells?
Yes, you can use frozen spinach for Stuffed Shells. Be sure to thaw and drain it well before using.
Can I Make Stuffed Shells Spicy?
Yes, you can add extra red pepper flakes or chopped jalapenos to the filling mixture for a spicy kick.
Can I Use Different Types Of Cheese In Stuffed Shells?
Yes, you can customize the filling by using different types of cheese such as mozzarella, Parmesan, or fontina.
More Barefoot Contessa Recipe:
- Barefoot Contessa Asparagus Quiche
- Barefoot Contessa Creamed Onions
- Barefoot Contessa Turkey Tetrazzini Recipe
Barefoot Contessa Stuffed Shells Nutrition Fact
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 780mg
- Total Carbohydrates: 40g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 15g
Barefoot Contessa Stuffed Shells
Description
Barefoot Contessa Stuffed Shells Recipe features jumbo pasta shells filled with spinach, ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, sea salt, and black pepper. The total time required for this recipe is 45 minutes, serving 4.
Ingredients
Instructions
- Preheat your oven to 425°F (about 220°C).
- Put the spinach in a steamer basket over a pot with a bit of water. Steam for 1 minute until it wilts. Squeeze out extra water and chop it up.
- Boil some water in a big pot with salt. Cook the pasta shells for 10 minutes until they’re “al dente” (cooked but still firm). Drain them and add a little olive oil to prevent sticking.
- Mix the chopped spinach with ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper in a bowl.
- Spread marinara sauce in a baking dish. Stuff each pasta shell with the spinach mixture and place them in the dish.
- Cover the dish with foil and bake for 20 minutes.
- Serve with extra marinara sauce on the side.
Notes
- Use fresh spinach for the best flavor and texture in the filling.
Thoroughly drain and squeeze out excess water from the cooked spinach to prevent the filling from becoming too watery.
Cook the pasta shells until they are just al dente to ensure they hold their shape when stuffed and baked.
Add a drizzle of olive oil to the cooked pasta shells to prevent them from sticking together.