Stuffed Shells
Ingredients
Preparation
Heat the olive oil in a small sauté pan over medium heat. Add the garlic and cook for 1 minute. Add the spinach and sauté in the garlic and oil for about 3 minutes. Remove from heat and transfer to a large mixing bowl to cool.
Boil Borgatti’s jumbo shells for 5–7 minutes. Drain and rinse under cold water. Place the shells in a bowl of cold water to keep cool; set aside.
Whisk the eggs into the cooled spinach until fully incorporated. Add the ricotta, grated cheese, dried herbs, and crushed red pepper, and mix until well combined.
Spread a layer of sauce on the bottom of two 9×13 baking dishes. Fill each shell with about 1½–2 tablespoons of the ricotta mixture and place seam-side up in the dishes. Repeat until all shells are filled and both pans are arranged.
Spoon the remaining sauce evenly over the shells. Sprinkle mozzarella evenly over both dishes.
Bake at 350°F for 30 minutes. Let cool for about 5 minutes before serving.
These classic Stuffed Shells feature Borgatti’s bronze die cut Jumbo Shells, crafted to hold generous amounts of creamy ricotta filling while capturing every layer of sauce. The textured surface of our bronze die cut pasta helps sauce cling beautifully, delivering rich flavor in every bite.
Filled with ricotta, spinach, grated cheese, and herbs, then baked with tomato sauce and mozzarella until bubbly, this stuffed shells recipe is true Italian comfort food. Perfect for holidays, Sunday dinner, or make-ahead meals, Borgatti’s Jumbo Shells bring authentic texture and old-world quality to a timeless baked pasta dish.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
