Stuffed Pasta Shells Florentine Recipe | Vegetarian Dinner Idea (2024)

FAQs

What do you eat with stuffed pasta shells? ›

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells.

Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.

The recipe for stuffed pasta shells comes from the Sicilian culinary tradition: in the original recipe, the meat sauce is made with veal mixed with tomato sauce and peas. Above, béchamel sauce is used as an alternative to tomato sauce. Why pasta shells?

Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that. To do as the Italians do, try serving a smaller portion of pasta as a primo for an Italian-inspired dinner party, or as precursor to a meat, fish or vegetable main.

Shells: You will need one 12-ounce package of JUMBO pasta shells which comes with about 33-35 shells.

Most pasta bake recipes require you to pre-boil your pasta until it's not quite cooked through and then finish it in the oven. But for days when you can't face another pot to wash up or just need something delicious and comforting but minimal effort…well this is the recipe for you!

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

Ravioli. Possibly the most recognisable filled pasta type, ravioli are named after the Italian term 'riavvolgere' meaning “to wrap.” Ravioli have been a staple of Italian cuisine since the 14th century.

What Are Pasta Shells? Pasta Shells are a short cut of pasta in the shape of seashells. Known as the Italian Conchiglie, or “conch” shells, their concave shape makes them a great pasta for scooping sauces and bits of ingredients.

Can I freeze stuffed shells before baking? ›

Once the shells are stuffed place them on an ungreased baking sheet. Cover and place in the freezer. Once the stuffed shells are frozen, place them in a plastic freezer bag and seal the bag. Store frozen.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

Hailing originally from the Italian region of Emilia, tortellini are also traditionally stuffed with ricotta cheese. But history has shown a willingness for Italian cooks to go well beyond cheese, with various meats like prosciutto, mortadella, and pork loin finding a home inside of the ring-shaped pasta.

Ravioli. Possibly the most recognisable filled pasta type, ravioli are named after the Italian term 'riavvolgere' meaning “to wrap.” Ravioli have been a staple of Italian cuisine since the 14th century.