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Stuffed Shells with Spinach-Ricotta & Roasted Sweet Red Pepper Sauce

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Usually there’s not a lot of drama where stuffed shells are concerned…

But that is about to change.

We’re talking Stuffed Shells with Spinach-Ricotta in a Roasted Sweet Red Pepper Sauce. Oh yeah!

So what do you think?

I hope what you’re thinking is, “Go on…”.

I may have used more than a few pots and pans to create this dinner…but it was worth it…we were desperate…and desperate times call for desperate measures…

We had a craving.

Do you get like that? We get like that. Where we can’t go even one more minute without a dish of pasta.

 

Stuffed Shells with Roasted Red Pepper Sauce

 

The magic of this dish really lies in the sauce. It combines your basic [sauce] ingredients…olive oil, garlic, onions and tomatoes, with the clever addition of chicken stock, fresh Italian parsley and roasted red bell peppers.

The sauce alone may provoke applause when you bring it to the table.

Don’t get me wrong, the ricotta filling is very special in its own right. Between the freshly cooked spinach, the ricotta, yolks, Parmesan and nutmeg…we are on our way to making stuffed shell history.

 

Stuffed Shells with Roasted Red Pepper Sauce

 

Stuffed Shells with Roasted Red Pepper Sauce

 

Okay…maybe not history… but I bet you’ll be thinking about this dish for many days to come…

 

Stuffed Shells with Roasted Red Pepper Sauce

 

I’m toying with the idea of having it for Christmas dinner. We tend to do beef, either prime rib or tenderloin, but I always feel like I should have at least one pasta dish, too, along with our other sides. Do you feel that way?

 

Stuffed Shells with Roasted Red Pepper Sauce

 

So in making this dish, there are a couple things I think are important to be aware of. The first is that the order of operations is very important. And the second, do not overcook the pasta. You want the shells, upon boiling, to be very al dente; we’re talking major bite factor to allow for the pasta to hold its shape and keep the filling neatly tucked inside.

 

Stuffed Shells with Roasted Red Pepper Sauce

 

I found it best to make the filling first, and refrigerate. Prepare the sauce second, and simmer. Boil the pasta last, and fill.

Once the shells are filled, line them snugly in a greased 9×13″ casserole dish and top with sauce before placing in the oven for 30 – 40 minutes until the shells are heated through and the sauce all hot and bubbly.

 

Stuffed Shells with Roasted Red Pepper Sauce

 

I am telling you, between the aroma of the onion & garlic, the creaminess of the ricotta filling, and the sweetness of the red pepper sauce…

 

Stuffed Shells with Roasted Red Pepper Sauce

It will likely come as no surprise just how quickly they disappear.

Buon Appetito!

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Stuffed Shells with Spinach-Ricotta & Roasted Sweet Red Pepper Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ciao Chow Bambina
  • Category: Dinner
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Ingredients

Scale
  • 1 lb. spinach, cooked, squeezed dry, chopped
  • 1 lb. ricotta
  • 2 egg yolks
  • 1/2 cup freshly grated Parmesan cheese
  • 1/8 tsp. grated fresh nutmeg
  • 1/4 tsp. salt & freshly ground pepper
  • 2–3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 cups chicken stock
  • 28 oz. can whole tomatoes, coarsely chopped
  • 16 oz. jar roasted red peppers, coarsely chopped
  • 1/2 cup minced flat-leaf parsley
  • Salt & pepper to taste
  • 24 jumbo pasta shells, cooked and drained well
  • Grated Parmesan for topping

Instructions

  1. To make the filling, mix the spinach and ricotta together, add the yolks, cheese, salt and pepper and stir to combine. Refrigerate until ready to fill shells.
  2. To make the sauce, in a sauté pan heat the olive oil over medium-high heat.
  3. Add the garlic and onion and sauté for 2 – 3 minutes until softened.
  4. Add the chicken stock, tomatoes, red peppers and parsley.
  5. Simmer until sauce has reduced and thickened, about 30 – 40 minutes.
  6. Using an immersion blender, or stand up blender, purée the sauce.
  7. Season to taste with salt and pepper.
  8. Cook shells to al dente.
  9. Preheat oven to 350 degrees.
  10. Lightly oil a 3 quart casserole dish.
  11. Spoon filling into cooked pasta and arrange filled shells snugly in the dish.
  12. Pour pepper sauce over top and place casserole in the oven.
  13. Bake for 30 – 40 minutes until sauce bubbles.
  14. Top with extra Parmesan.
  15. Serve immediately.

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{Sauce adapted from Pamela Sheldon Johns.}

 

Stuffed Shells with Roasted Red Pepper Sauce

Ciao!

Reader Interactions

Comments

  1. I love stuffed shells. It is a classic in the Italian-American repertoire, and it seems thar every family has their own version. Yours look absolutely tantalizing!

    Reply

  4. I love, love, love ricotta stuffed shells! Though I’ve never made it with a roasted red pepper sauce – that sounds divine! I think you should totally serve this for Christmas dinner! My mom and I were just thinking of serving lasagna because the guest list is a mile long! Something like these amazing shells would feed a crowd and it’s something everyone will love!

    Reply

    • Ooooh – lasagna! You can never go wrong with that! That’s definitely a perfect dish for a big crowd at the holidays! Growing up – I was lucky to have many women who were masters at making lasagna, we were spoiled!! I’m sure your guests will be , too!

      Reply

  11. Love these stuffed shells, Annie! They look absolutely mouthwatering!! The spinach, ricotta and roasted red pepper combo sound so delicious and would make the perfect comfort meal! Wish I was having this for dinner tonight!

    Reply

  12. I would love these! And I just posted a roasted red pepper recipe today, so we are officially soul sisters. I agree a pasta dish is needed on Christmas day. We usually have beef soup with little bowtie pasta in it to go with our beef tenderloin and veggies.

    Reply

  17. This. Is. Genius. I love that it has cheese but not SO much cheese as in your traditional stuffed shells. I think I too will be serving this Christmas Eve. I just love the idea of the red pepper sauce. Thanks Annie…you did it again!!!

    Reply

    • Thanks, Karen!! I think you’re really going to love that sauce…the sweetness of the peppers and the freshness of the parsley really shine through.

      Reply

  18. I always think that too Annie…that it’s nice to have a pasta dish for Christmas alongside all the beef/ham/turkey. Your shells look marvelous, confession, I haven’t done a good job with those in the past! This would also make a great Christmas Eve Meal! Love the idea of the Red Pepper Sauce. Pinned under my Recipes I need to try board!

    Reply

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