Name: Ricotta Stuffed Jumbo Shells
Yield: 4 servings
Ingredients: For the Sauce; tomatoes; heads of garlic; onion; red bell pepper; heavy cream; Salt and black pepper, to taste; olive oil; fresh basil, chopped; For the Ricotta Spinach Mixture; onion, chopped; grated Parmesan cheese; ricotta cheese; baby spinach; For Assembly; jumbo pasta shells; shredded mozzarella cheese; For Serving; fresh basil, chopped

Yarin Shachagi

Contact Me

My Amazon Products 

Essentials

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

About Me

Subscribe to receive access to all of my recipes & support my work

Ricotta Stuffed Jumbo Shells

Preheat the oven to 400°F (205°C). In a baking dish, combine the tomatoes, whole heads of garlic (with the top cut off to expose cloves), chopped onion, red bell pepper, a pinch of salt, some black pepper, and 2 tablespoons of olive oil. Toss to coat the vegetables in the oil and seasonings. Bake for 45-50 minutes, or until the vegetables are softened.

Once the vegetables are done, peel the skin off the red bell pepper and squeeze the garlic out of its skin. Transfer the roasted vegetables to a blender, add the heavy cream and fresh basil, and blend until smooth. Pour the sauce into an oven-safe pan or baking dish and set aside.

Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.

Increase the oven temperature to 425°F (220°C).

In a medium skillet, sauté the chopped onion in 2 tablespoons of olive oil until golden. Add the spinach and cook for about 2 minutes or until soften. Remove from heat and let the mixture cool slightly.

In a mixing bowl, combine the ricotta cheese, the cooled onion-spinach mixture, grated Parmesan cheese, and season with salt and black pepper to taste.

Fill the cooked shells with the ricotta mixture using a spoon or a piping bag.

Place the stuffed shells in the prepared baking dish with the sauce, top with shredded mozzarella cheese, and bake for about 15-20 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil and serve warm. Enjoy!

Yarin Shachagi

Ricotta Stuffed Jumbo Shells

breadbakebeyond