Savory Make-Ahead Stuffed Pasta Shells
These Savory Make-Ahead Stuffed Pasta Shells are a perfect solution for busy days and holiday gatherings. This dish combines tender jumbo pasta shells filled with a creamy, flavorful ricotta mixture, accompanied by a rich and robust tomato sauce featuring earthy porcini mushrooms and aromatic herbs. Prepare it in advance, freeze, and bake when you're ready to impress your guests without the hassle of cooking on the day. Serve piping hot alongside a glass of Chianti for a delightful balanced meal that everyone will love.
N/A
Servings
600
Calories
26
Ingredients
Ingredients
Dried porcini mushrooms
1 (1/3 ounce) package (soaked and finely chopped)
Warm water
3/4 cup (for soaking mushrooms)
Olive oil
3 tablespoons (for sautéing)
Red onion
1 (finely diced)
Garlic clove
1 (minced)
Red wine
1/4 cup (for sauce)
Italian plum tomatoes
3 (16 ounce) cans (drained and coarsely chopped)
Salt
3/4 teaspoon (to taste)
Fresh ground pepper
1/2 teaspoon (to taste)
Fresh parsley leaves
1/3 cup (packed)
Dried basil
2 tablespoons (for sauce)
Jumbo pasta shells
1 (12 ounce) package (for stuffing)
Whole milk ricotta cheese
2 (15 ounce) containers (for filling)
Prosciutto
4 ounces (minced)
Shallots
3 medium (minced)
Large eggs
2 (lightly beaten)
Grated lemon zest
1/2 teaspoon (for flavor)
Fresh spinach
1 cup (finely chopped)
Minced fresh chives or scallions
2 tablespoons (for flavor)
Additional salt
1 teaspoon (to taste)
Additional fresh ground pepper
1 teaspoon (to taste)
Minced fresh parsley
2 tablespoons (for flavor)
Dried thyme
1 teaspoon (for flavor)
Dried oregano
1/4 teaspoon (for flavor)
Dried marjoram
1/4 teaspoon (for flavor)
Freshly grated Parmesan cheese
1/2 cup (plus additional for serving)
Instructions
1
Preheat your oven to 350°F (175°C) if you plan to serve immediately.
2
To make the tomato sauce, soak the dried porcini mushrooms in warm water for 30 minutes until softened. Drain, reserving the soaking liquid, and finely chop the mushrooms.
3
In a medium saucepan, heat the olive oil over medium-low heat. Add the finely diced red onion and minced garlic, sautéing until soft and fragrant, about 10 minutes. Pour in the red wine and cook until nearly evaporated.
4
Stir in the drained, coarsely chopped Italian plum tomatoes, chopped mushrooms, reserved soaking liquid, salt, and pepper. Bring to a simmer and cook for an additional 10 minutes.
5
In a separate bowl, combine the fresh parsley and dried basil. Stir this herb mixture into the tomato sauce and allow it to simmer for another 5 minutes. Taste and adjust the seasonings as desired.
6
While the sauce is simmering, cook the jumbo pasta shells in a large pot of boiling salted water until al dente, about 10-12 minutes. Drain the shells and set aside to cool slightly.
7
In a medium bowl, mix the ricotta cheese, minced prosciutto, minced shallots, beaten eggs, grated lemon zest, chopped spinach, chives (or scallions), salt, pepper, minced parsley, dried thyme, dried oregano, and dried marjoram. Stir until well combined, and then fold in 1/4 cup of the grated Parmesan cheese.
8
Use a soup spoon to generously fill each pasta shell with the cheese mixture.
9
Spread half of the tomato sauce in a large casserole dish, or divide it among 2 or 3 smaller casseroles. Place the stuffed shells over the sauce in a single layer and top with the remaining sauce.
10
Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the stuffed shells, then cover the dish.
11
Bake in the preheated oven until the shells are heated through, approximately 12-15 minutes. Serve hot with additional Parmesan cheese if desired.
12
For make-ahead preparation, let the unbaked stuffed shells cool to room temperature, cover them tightly, and freeze for up to 2 months. To serve, thaw the casserole in the refrigerator overnight before baking as directed.
Nutrition Information
25g
Fat
37g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Make-Ahead Stuffed Pasta Shells?
These are jumbo pasta shells filled with a creamy ricotta and prosciutto mixture, topped with a rich tomato sauce featuring porcini mushrooms.
Can I prepare this dish in advance?
Yes, you can assemble the shells, cover them tightly, and freeze them for up to 2 months before baking.
What type of pasta is best for this recipe?
The recipe specifically calls for one 12-ounce package of jumbo pasta shells.
How do I prepare the porcini mushrooms?
Soak the dried porcini mushrooms in 3/4 cup of warm water for 30 minutes, then drain and finely chop them while reserving the liquid.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for baking the shells.
How long should I boil the pasta shells?
Cook the shells in boiling salted water for 10-12 minutes or until they are al dente.
What ingredients are in the cheese filling?
The filling consists of ricotta, prosciutto, shallots, eggs, lemon zest, spinach, chives, Parmesan, and various herbs.
Is there meat in this recipe?
Yes, the filling contains 4 ounces of minced prosciutto.
How many calories are in one serving?
Each serving contains approximately 600 calories.
What type of tomatoes should I use for the sauce?
Use three 16-ounce cans of Italian plum tomatoes, drained and coarsely chopped.
How long can the stuffed shells be frozen?
The unbaked stuffed shells can be frozen for up to 2 months.
How should I thaw the frozen casserole?
Thaw the dish in the refrigerator overnight before baking as directed.
What wine is recommended to serve with this dish?
A glass of Chianti is recommended to pair with these stuffed shells.
How much protein is in this recipe?
This recipe provides 22g of protein per serving.
What herbs are used in the tomato sauce?
The sauce is flavored with fresh parsley and dried basil.
Does the recipe use garlic?
Yes, the sauce includes one minced garlic clove sautéed with red onion.
How do I assemble the shells in the pan?
Spread half the sauce in the dish, place the filled shells in a single layer, and top with the remaining sauce.
What is the fat content per serving?
There are 25g of fat per serving.
How much Parmesan cheese is needed?
The recipe uses 1/2 cup of Parmesan cheese total, plus extra for serving.
Should the dish be covered while baking?
Yes, the instructions state to cover the dish before baking.
How long does the final baking take?
Bake the shells for approximately 12-15 minutes until heated through.
What gives the filling a hint of citrus?
Half a teaspoon of grated lemon zest is added to the ricotta mixture for flavor.
What should I do with the mushroom soaking liquid?
The reserved soaking liquid should be added to the tomato sauce to enhance the flavor.
Can I use scallions instead of chives?
Yes, the recipe allows for the use of either minced fresh chives or scallions.
How many eggs are used in the filling?
Two large eggs, lightly beaten, are mixed into the filling to help bind the ingredients.
What variety of onion is used in the sauce?
The recipe calls for one finely diced red onion.
How many carbohydrates are in a serving?
There are 37g of carbohydrates per serving.
What specific dried herbs are in the ricotta mixture?
The mixture includes dried thyme, dried oregano, and dried marjoram.
How much spinach is included?
One cup of finely chopped fresh spinach is mixed into the shell filling.
Can this recipe be divided into multiple dishes?
Yes, you can divide the sauce and shells among 2 or 3 smaller casserole dishes for easier storage or serving.