Giada’s Stuffed Shells Recipe – Cheesy & Delicious

Did you know that pasta dishes account for nearly 20% of all dinner choices in American households? With Giada’s Stuffed Shells Recipe, you can enhance your dinner game by combining rich cheeses and wholesome ingredients into a satisfying meal. This dish not only pleases the palate but also stands out as a nutritious option, tapping into family favorites while offering a modern twist. Curious about how to achieve that perfect balance of flavor and comfort in your own kitchen?

Why You’ll Love This Recipe

Why will you love this Stuffed Shells recipe? You’ll appreciate the flavorful ingredients that make each bite a delight. The creamy blend of ricotta and cheese forms a rich filling, while the addition of herbs like oregano, garlic, and fresh lemon zest enhances the taste. Spinach adds not just nutrition but also pairs well with the tangy marinara sauce that complements the cheesy goodness.

Preparation is a breeze. You’ll find making the filling easy, as combining ricotta, cheese, and herbs doesn’t require much effort. Plus, cooking the pasta shells is quick, so you can get this dish on the table in under an hour. Additionally, you’ll only need a total of 10 basic ingredients for preparation.

If you’re short on time, prepare it in advance; you can refrigerate it for up to four hours before baking.

This recipe is also highly customizable. You can swap in different cheeses, add Italian sausage for meat lovers, or adjust herbs and spices to suit your taste.

Finally, each serving is about 246 calories, balancing flavor and nutrition without overwhelming your meal plan. Enjoy this delightful dish for a simple weeknight dinner or a gathering with friends.

History

Stuffed shells have a rich history that traces back to Southern Italy, particularly the Puglia region, where conchiglie pasta originated. You might find it fascinating that the production of this unique pasta began in the 18th and 19th centuries, following the invention of machines like the Bigolaro. This innovation allowed for the easy creation of various pasta shapes, including the beloved shells you know today.

Conchiglioni, the larger shells specifically designed for stuffing, have traditionally been filled with mixtures of ricotta and mozzarella. As pasta traveled beyond Italy, it evolved. In Italian-American cuisine, stuffed shells gained popularity with lighter fillings compared to their Italian counterparts. Conchiglie pasta is characterized by its rounded shape with an opening and ridges, which help sauces cling to it.

Today, you can find stuffed shells worldwide, featuring a variety of fillings, from vegetables to meats. The cooking techniques have also adapted. Baking these shells in marinara sauce is now common, which keeps them moist and flavorful.

Each culture adds its twist, but the essence of stuffed shells—comforting, hearty, and versatile—remains the same. So when you savor a plate of stuffed shells, you’re tasting a dish woven into the fabric of Italian tradition and modern culinary creativity.

Recipe

Stuffed shells make for a delicious and satisfying meal, perfect for a cozy family dinner or a gathering with friends. These pasta shells are generously filled with a savory mixture of ricotta cheese, lentils, and fresh vegetables, all smothered in a rich homemade tomato sauce. Not only are they bursting with flavor, but they also offer a nutritious option packed with protein and vitamins. To make this dish truly memorable, use quality ingredients and take your time with the sauce. The long simmering process will deepen the flavors and create a hearty base for your stuffed shells. Once baked, these shells become wonderfully bubbly and cheesy, making them almost irresistible. Puréeing sauce in a stick blender will yield a smoother consistency for your dish. Serve with a side salad and some crusty bread for a complete meal.

Ingredients:
– 20 jumbo shells
– 1 cup cooked French lentils
– 1 cup whole milk ricotta cheese
– 1 1/2 cups shredded mozzarella cheese (divided)
– 1 teaspoon kosher salt (divided)
– 2 tablespoons oil
– 2 cloves garlic, minced
– 1 can (14 ounces) diced tomatoes
– 2 carrots, diced
– 1 red onion, diced
– Fresh basil sprigs
– 1 shallot, chopped
– 1 bulb fennel, chopped
– 1 bunch broccolini, chopped
– 1 teaspoon dried oregano

Instructions:

1. In a medium Dutch oven, heat 2 tablespoons of oil over medium heat. Add minced garlic and sauté for about 2 minutes or until fragrant. Then stir in the diced tomatoes, carrots, red onion, and fresh basil sprigs. Allow the mixture to cook for about 40 minutes, stirring occasionally, until it has reduced by half and the carrots are soft.

2. Meanwhile, bring a large pot of water to boil. Add the jumbo shells and cook for 9 minutes, or according to package instructions, until al dente. Drain shells and set them aside.

3. In a medium skillet over medium heat, add 1 tablespoon of oil, chopped shallot, and 1/2 teaspoon of kosher salt. Cook for about 2 minutes until the shallots are soft and fragrant. Add chopped fennel and broccolini to the skillet, along with another 1/2 teaspoon of salt. Cook this mixture for about 6 minutes, stirring often, until the vegetables are tender.

4. In a mixing bowl, combine the ricotta cheese, cooked fennel, broccolini, cooked lentils, dried oregano, and 1/2 cup of shredded mozzarella. Mix until well combined.

5. Take a 9×13 inch baking dish and spoon 3 cups of the sauce into the bottom. Carefully fill each jumbo shell with the ricotta and vegetable mixture, placing them in the baking dish. Once all shells are filled and arranged, drizzle the remaining sauce over the top and sprinkle with the remaining 1 cup of mozzarella cheese.

6. Preheat the oven to 400 degrees F (200 degrees C). Bake the stuffed shells for 25 minutes, or until the cheese is melted and the sauce is bubbling.

Extra Tips:
For added depth of flavor, consider roasting the vegetables before adding them to the filling. This will improve their natural sweetness.

You can also customize the filling by incorporating other vegetables or herbs that you enjoy. Finally, let the stuffed shells sit for a few minutes after baking before serving; this makes them easier to serve and allows the flavors to meld beautifully.

Final Thoughts

When savoring these stuffed shells, you’re not just enjoying a meal; you’re indulging in a comforting blend of flavors and nutrition. Each serving contains around 217 calories, with 8.9 grams of fat and a solid 16.2 grams of protein. This makes it a filling option for lunch or dinner. Additionally, with ground turkey as the primary protein source, you can feel good about the nutritional value of this dish.

Preparation is straightforward, and you can even make it in advance. Start by steaming spinach, mixing your ricotta, and cooking the pasta. Assembling the shells is quick, especially if you use store-bought marinara. It’s perfect for busy weeknights or entertaining guests.

To boost your dish, consider garnishing with extra pecorino or Parmesan cheese and fresh parsley. Serving it with extra marinara sauce on the side adds a delightful touch. You might also pair it with a fresh green salad and crusty bread, like homemade focaccia.

Customization is key. Feel free to switch out ricotta for cottage cheese or add lemon zest for extra brightness. Incorporating vegetables or herbs can improve the freshness.

With so many options, these stuffed shells can suit any palate, making them a versatile choice for any table.

FAQ

If you’ve got questions about making these delicious stuffed shells, you’re in the right place.

First, let’s discuss timing. You’ll need 20 minutes for preparation and about 90 minutes of cook time if you’re making the vegetable version. This recipe serves six, making it perfect for dinner parties.

When it comes to ingredients, jumbo shells are a must. Fillings can range from spinach and ricotta to turkey and artichoke. Common cheeses used are ricotta and mozzarella, but feel free to add pecorino or Parmesan. Tomato sauce, like marinara or arrabbiata, is generally preferred. The addition of Arrabbiata Sauce enhances the flavor profile and adds a spicy kick to your dish.

For cooking, boil the pasta until it’s slightly undercooked. Prepare your filling—steam veggies or cook meat as needed—then assemble by layering sauce in the baking dish, filling the shells, and arranging them.

Bake covered for part of the time, then uncovered for that delicious bubbly finish.

Lastly, leftovers can be refrigerated or frozen. If you notice any shells tearing, remember to cook a couple of extra to minimize waste. Enjoy crafting this tasty dish with confidence!