Summery Stuffed Shells
Stuffed shell lovers, rejoice! Our popular Stuffed Shells recipe gets a makeover for warmer weather. Summery sauce and seafood makes this dish refreshing and delicious. You won’t be able to decide which is your favorite!
Summery Stuffed Shells
Prep Time 1 hour 30 minutes
Servings 4 Servings
Ingredients
- 16 jumbo pasta shells plus a few extra to allow for breakages
- 8 oz. spinach leaves well-washed
- 1 15 oz. container part-skim ricotta
- 4 oz. frozen cooked shrimp, thawed and finely chopped
- ½ tsp. dried oregano or Italian herb mix
- 1 Tbsp. finely chopped garlic
- 2 whole eggs
- 1 28 oz. can crushed tomatoes with garlic and basil
- ⅓ cup/1 oz. grated Parmigiano Reggiano
- ¼ cup shredded basil
Instructions
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Preheat oven to 350ºF.
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Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain, rinse under cold water, and reserve.
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Place the spinach in a medium saucepan. Cover and cook over medium-low heat until wilted (about 3 minutes). Drain, and when cool enough to handle, squeeze out as much water as possible; there will only be about ½ cup. Finely chop the spinach.
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In a bowl, combine ricotta, chopped shrimp, spinach, oregano, garlic, and eggs. Season with salt and pepper.
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Stuff the shells with the ricotta mixture.
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Pour the tomatoes into a 9” x 12” baking dish. Place the stuffed shells into the baking dish on top of the sauce with the open side of each shell facing up.
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Sprinkle with Parmigiano and bake for 30 minutes or until heated through. Sprinkle with basil and serve.
Recipe Notes
An exclusive SharethePasta.org recipe.
