The Key To Making Amazing Stuffed Shells

In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!

INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten

INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2" thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!

NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.

WEBSITE:

INSTAGRAM:

[PatrickLeonardva]

I love your technique and how you are not hesitant to mention the brands you use. And totally love your tips for making it easier - plastic bag, parchment, etc. You are up at the top of my Go-To Italian recipe creators - wonderful!!!!

[susanryman]

There is no way I could watch your videos if I were on a diet. So appealing! Yum.

[FrancisGalton]

Jim, your kitchen should have a Michelin star! I am making this recipe for Thanksgiving. Thank you 🙏🏻.

[garlicgirl]

This would be one of those days when I want to cook and take my time with coffee and jazz playing in the background....taking my time. :)

[GAUDIOPHILE]

I made a huge batch of the Sunday sauce several weeks ago and have kept batches in the freezer. I have made almost everything in the series; and this is just another amazing dish. Please keep making and posting these authentic Italian recipes. The recipes are the real deal, delicious and healthy for your family not just some BS to get clicks and views. Thank you for being real and sharing the insights & secrets to amazing Italian food.

[pamelarichardsen]

I absolutely love your show! You make me want to cook everything you make. Also, although you're usually talking the entire time of your demonstration, you're never boring, and everything you share with your viewers is very useful information. I also enjoy watching your children come in to critique your creations for us. (Such lucky kids! I hope they really appreciate you.) I'm a fairly new viewer, but even though there are likely many episodes of your show that I haven't yet seen, please keep it coming, as this is my new fav show to binge watch. 🙂 Thank you!!

[shortylucy]

I know I'm late here, but I'm making your recipe this week. First attempt at stuffed shells, but i watched your video 3x already. I feel confident I can do this. Thanks for all the details.

[financialadvisor]

such a nice presentation, the food, the soothing music, the voice overs...top not instruction, great channel!

[michaelcocroft]

Great recipe. Turned out amazing. I added a good squirt of anchovy paste to the sauce, only change. Cooked the sauce in the oven at 300 for 4 hours with the lid on, 1 hour with it off. Amazing. Thank you!

[dianepino]

I just found your videos! I absolutely love them...and your NY accent!!! I'm from Long Island but now live in NC. I MISS that accent!!! We have finally infiltrated the South...we have bagels and pizza Lol, which were unheard of when we got here! Thanks for your videos!!

[pattytoole]

Have been making stuffed shells for years, but this recipe is absolutely the best I have ever made. Used 1/2 lb Ground Beef and one jar or Raos marinara for the sauce. This is a keeper for sure!

[jc]

Thanks for helping me pull this one off. Family loved it. Will be making again 👍

[jossefjossikajit]

Love your teaching ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Greetings from Maastricht The Nederlands ❤❤❤❤❤❤❤❤❤
Going to make this for my LOVELY girlfriend whom Just came out of heart operation
To bring a bit of smile on her FACE ❤❤❤❤❤❤

[darcyjorgensen]

Use a ricer to squeeze the water out of cooked spinach.

[NeverthestStateNever]

These dishes always look so delicious. The ones I’ve tried so far have been amazing. I love how you encourage family involvement.

[GizaDog]

Wow... 4 Years ago!! Huge changes to today!

[BrunieStudios]

You are a fabulous cook and teacher, love your show and your family. I’ve watched all the great cooks, but I’m still learning.

[ypcomchic]

I just made these last week. Second half of batch is in freezer for future use. 😋

[RolloTonéBrownTown]

My mom did something very similar to this but using penne. Great casseole, but your version with the shells adds a level of flair to it. Nicely done

[scottvanheulen]

LOL I made stuffed shells just yesterday, using instructions from an old itailian born immigrant. The mozzerlla cheese I had was spioled so I used what I had, five cheese mexican shredded mix. LOL My sister, who's quite critical of cooking loved it. At first I thought she was just being nice until I noticed she ate twice as much as me. Lol Next time, fresh mozzerella from the deli. Lol